Canola Oil

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Canola oil is a healthy choice when it comes to oils because it’s very low in saturated fat and has a very high proportion of monounsaturated fat. Since it can tolerate higher heat than olive oil, you can use small amounts of canola oil for deep frying or sautéing. You also don’t have to discard the used oil. If you store used canola oil properly, you can use it multiple times to help save money and avoid waste.

Canola, which has potential as bio-fuel and cooking oil, is considered a high-value crop with seeds comprised of more than *0 percent oil. When compared to soybeans, which have *8 percent oil, and corn, which yields a mere 4 percent. Canola stood out to researchers as a key crop.

Working with farmers, crop and soil scientist, oversaw multiple test plots to find the best varieties and the best seasons to plant. Research efforts have resulted in varieties that can be grown in winter and spring.

Historically, nearly all of the 1.5 billion pounds of canola cooking oil consumed in the United States have been imported.

Canola oil accounts for approximately *8% of salad and cooking oils, *1% of shortening oils, and *3% of margarine oils. Canola oil is used for similar purposes in the United States, where it represents 7% of total vegetable oil use.

Canola is an oilseed crop that was developed from traditional rapeseed by Canadian plant breeders during the ***0's. It is grown widely across Canada, several European countries, and Australia, and to a lesser extent in the United States. Canola is distinguished from traditional rapeseed by the greatly reduced levels of the fatty acid, erucic acid and anti-nutritional compounds called glucosinolates.

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