c veg. oil
Rich in monounsaturated fats and omega-3 polyunsaturated fats, making it heart-healthy; contains only 7% saturated fat, among the lowest of common cooking oils.
About
Canola vegetable oil is a refined cooking oil derived from the seeds of the canola plant (Brassica napus), a cultivar of rapeseed selectively bred in Canada in the 1970s. The name "canola" is a contraction of "Canadian oil." The oil is extracted from the small, dark seeds and then refined, bleached, and deodorized to produce a clear, mild-flavored oil. Canola oil is characterized by its light color, neutral taste, and high smoke point (around 400°F/204°C), making it suitable for high-heat cooking applications. It contains a favorable fatty acid profile with relatively low saturated fat and high levels of monounsaturated and polyunsaturated fats.
Culinary Uses
Canola oil is one of the most versatile and widely used cooking oils in modern cuisine. It is employed for sautéing, stir-frying, baking, and deep frying due to its high smoke point and neutral flavor, which does not overpower other ingredients. Its mild taste makes it ideal for vinaigrettes, mayonnaise, and salad dressings. Canola oil is also used in margarine production and as an ingredient in commercial food manufacturing. It is particularly favored in North American and Northern European cuisines, though its use is now global.