Canola

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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 (less than 10%), a lot of monounsaturated fat (about 60%), and plenty of polyunsaturated fats (about 30%).[4][5]

Besides cooking, there are also other ways to use canola oil. One of these is to produce biodiesel fuel for cars and trucks.

Canola Media

  • Close up of blooms on a canola plant near Yorkton, Saskatchewan.

  • Canola Flower

  • Rapeseed oil obtained as an experiment. Buryatia, Russia

  • Canola field, Willamette Valley, Oregon, May 2017

  • Canola field in Manitoba, Canada

  • Canola Oil

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 (2003-03-27)Health Canada. Retrieved 2008-12-29.
  2. ↑ Dupont J.. Food safety and health effects of canola oil. Journal of the American College of Nutrition 8 (5) (1989). p. 360–375. doi:10.1080/07315724.1989.10720311.
  3. ↑ Zeratsky, Katherine. Canola Oil: Does it Contain Toxins? (2009)Mayo Clinic. Retrieved 10 August 2011.
  4. ↑ Evidence of health benefits of canola oil. Nutr. Rev. 71 (6) (2013). p. 370–85. doi:10.1111/nure.12033.
  5. ↑ USDA National Nutrient Database for Standard Reference, Release 21 (2008)

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