Canola

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.

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. Retrieved 2008-12-29.
2. ↑ Dupont J.; et al. (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. Retrieved 10 August 2011.
4. ↑ Lin L, Allemekinders H, Dansby A, Campbell L, Durance-Tod S, Berger A, Jones PJ (2013). "Evidence of health benefits of canola oil". Nutr. Rev. 71 (6): 370–85. doi:10.1111/nure.12033. PMC 3746113. PMID 23731447.
5. ↑ USDA National Nutrient Database for Standard Reference, Release 21 (2008)