This is one of the healthiest oils, rich in monounsaturates and omega-3 fats to protect against cancers, heart disease,and other ailments.

Canola oil had been neglected as a health-giving oil until recently, when more European farmers began producing it as a competitively priced alternative to olive oil. In fact, canola oil in many ways has an even better “health profile” than its rival does. It has nearly as high a content of monounsaturated fat as olive oil and contains higher amounts of the essential omega-3 fat alpha-linoleic acid than any other oil used in quantity for culinary purpose. Canola oil also has a perfect balance between omega-6 and omega-3s and is lower in saturated fat than all the other commonly used oils. It is also a good source of vitamin E.

  • Excellent balance of essential fats in line with recommended guidelines.
  • Low in saturated fat.
  • Good source of the antioxidant vitamin E.
  • High in omega-3 fats, which have a variety of health benefits when eaten regularly.

Practical tips:
Refined canola oil is a good choice for cooking because it doesn’t degrade when heated. Cold pressed or extra virgin canola oil is a great choice for salad dressings and drizzling. Its nutty flavor is particularly good drizzled over artichoke hearts or asparagus. It is ideal for mayonnaise because it has a milder flavor than olive oil.

Canola oil is an annual plant and a member of the brassica family. It has bright yellow flowers in summer and turns many fields golden.

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