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Canola
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Canola refers to both an edible oil (canola oil) and a type of Brassicaceae plant.
The plant is a cultivar of Brassica napus, Brassica rapa or Brassica juncea. They are well known for their seeds, from which the canola cooking oil is made.[1] The oil is widely used for preparing food,[2][3] it is also good for people's health because it has very little saturated fat and a lot of polyunsaturated fats.[4]
Besides cooking, there are also other ways to use canola oil. One of these is to produce biodiesel fuel for cars and trucks.
References
- ↑ "Low erucic acid rapeseed (Lear) oil derived from canola-quality Brassica juncea (L.) CZERN. Lines PC 97-03, PC98-44 AND PC98-45". Health Canada. 2003-03-27. http://www.hc-sc.gc.ca/fn-an/gmf-agm/appro/low_erucic-faible_erucique-eng.php. Retrieved 2008-12-29.
- ↑ Dupont J. (1989). "Food safety and health effects of canola oil". Journal of the American College of Nutrition 8 (5): 360–375. . .
- ↑ Zeratsky, Katherine (2009). "Canola Oil: Does it Contain Toxins?". Mayo Clinic. http://www.mayoclinic.com/health/canola-oil/AN01281. Retrieved 10 August 2011.
- ↑ "Evidence of health benefits of canola oil". Nutr. Rev. 71 (6): 370–85. 2013. . . .
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