Lower in saturated fat than any other oil, canola oil also contains Omega-3 fatty acids which are said to lower cholesterol. It has almost no taste and is used both for cooking and for salad dressings.
The market name for rapeseed oil, which comes from rapeseeds. It is the lowest in saturated fats of all the oils; only olive oil has more monounsaturated fats. (Saturated fats increase ‘bad' or LDL cholesterol levels as well as total cholesterol levels. Monounsaturated fats decrease the level of both total and ‘bad' cholesterol, and increase the level of ‘good' or HDL cholesterol. Polyunsaturated fats decrease ‘bad' cholesterol, and maintain the level of ‘good' cholesterol.)
vegetable oil made from rapeseed
an excellent source of unsaturated fatty acids, as are other oils such as sunflower and safflower oil
The common term for rapeseed oil. Popular because of its low saturated fat content, high levels of Omega-3 fatty acids and monounsaturated fat. It is nearly tasteless and is useful for cooking due to its high smoking point.
Developed in Canada , canola oil is made from a genetically modified strain of the rape plant, a relative of mustard and rutabagas. Rapeseed oil is an important industrial lubricant, but high in toxic erucic acid. Canola oil, on the other hand, has less than 2% erucic acid. Low in saturated fats and neutral in flavor, canola oil is popular for cooking and deep-frying. Smoke point: 400F/204C
It is lower in saturated fat (about 6%) than any other oil. It also contains more cholesterol-balancing monounsaturated fat than any oil except olive oil and has the distinction of containing Omega-3 fatty acids.
Expressed from rape seeds, this light oil is substantially lower in saturated fats than any other oil and also contains Omega-3 fatty acids. Virtually tasteless, this is a good oil choice for baking and salad dressings, but kind of bland for sauteing.
Canola oil is high in linoleic acid, which is vital for a healthy coat on dogs.
A low-erucic acid rapeseed oil valued at $2 billion per year to the Canadian economy. The first modified vegetable oil to achieve large-scale commercial production, canola was developed because of nutritional concerns in animals with the fatty acid, erucic acid. In canola oil, oleic acid replaced the erucic acid found in traditional rapeseed oil.
A mild-flavored vegetable oil, canola is a good all-purpose oil. It is the lowest in polyunsaturated fat of any oil on the market. Following close behind in quality are safflower and sunflower oils. All three oils can be used interchangeably in the recipes in this book.
the market name for rapeseed oil; mild flavored and lower in saturated fat than any other oil; contains both omega-3 and omega-6 unsaturated fatty acids
This is the market name for "rapeseed oil," Canada's most widely used oil. Also called lear oil, for "low erucic acid rapeseed" oil. Canola oil is lowest in saturated fat of any oil. Canola oil is 6% saturated fat; palm oil is 79%.
A neutral oil that is great for cooking, because it is low in saturated fats and doesn't detract from the flavor of the foods being cooked. For best results, use Crisco Canola Oil.
This Canadian oil is made from the rapeseed. Who'd want an oil named after the rapeseed? It is low in saturated fat and high in monounsaturated fat, making it a relatively healthy oil.
