kan-OH-luh] This oil is a bland-tasting oil that can be used both for cooking and for salad dressings. It contains more monounsaturated fat than any oil except olive oil, is lower in saturated fat than any other oil, and contains Omega-3 fatty acids.
oil rapeseed, processed for use as a cooking oil. A crop that has been a target of genetic engineering.
a variation of rapeseed developed by Canadian plant breeders specifically for its nutritional qualities, particularly its low level of saturated fat
is a type (cultivar) of rapeseed developed and grown in Canada. Canola is a registered trademark. Canola was developed through conventional breeding, but in recent years GM herbicide tolerant varieties have been developed.
The seed of the species Brassica napus or Brassica campestris, the oil component of which seed contains less than two percent of erucic acid and the solid component of which seed contains less than 30 micromoles of any one or any mixture of 3-butenyl glucosinolate, 4-pentenyl glucosinolate, 2-hydroxy-3-butenyl glucosinolate, and 2-hydroxy-4-pentenyl glucosinolate per gram of air dry, oil free solid.
In agriculture, canola is the name given to certain varieties rapeseed (particularly in US & Canada)plants or the oil produced from those varieties.
In agriculture, Canola is a trademarked cultivar of genetically engineered rapeseed variants from which rapeseed oil is obtained. Also known as "LEAR" oil (for Low Erucic Acid Rapeseed), Canola oil was initially bred in Canada by Keith Downey and Baldur Stefansson in the 1970s.