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Canola refers to both an edible oil (canola oil) and a type of rapeseed.

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 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.


  1. "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. 
  2. Dupont J. (1989). "Food safety and health effects of canola oil". Journal of the American College of Nutrition 8 (5): 360–375. doi:10.1080/07315724.1989.10720311 . PMID 2691543 . 
  3. Zeratsky, Katherine (2009). "Canola Oil: Does it Contain Toxins?". Mayo Clinic. 
  4. "Evidence of health benefits of canola oil". Nutr. Rev. 71 (6): 370–85. 2013. doi:10.1111/nure.12033 . PMC 3746113 . PMID 23731447 .