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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

  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. http://www.hc-sc.gc.ca/fn-an/gmf-agm/appro/low_erucic-faible_erucique-eng.php. Retrieved 2008-12-29. 
  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. http://www.mayoclinic.com/health/canola-oil/AN01281. Retrieved 10 August 2011. 
  4. ↑ "Evidence of health benefits of canola oil". Nutr. Rev. 71 (6): 370–85. 2013. doi:10.1111/nure.12033 . PMC 3746113 . PMID 23731447 . 

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