category: food/groceries: cooking fat

Canola oil, rapeseed oil, de.: Rapsöl, Rüböl

Canola oil is produced from the seeds of rape plants. Just as cotton seed oil it is mostly used for the production of edible oils and margarine. Rapeseed traditionally contained erucic acid, which is detrimental to health if consumed in large amounts. Today canola is produced from rapeseed varieties that are low in erucic acid or do not contain it at all. Before those varieties existed the acid had to be removed from the oil by elaborate filter and extraction processes.

Quality characteristics of canola oil

Some canola oils suitable for consumption have to be refined to remove an unpleasant, strong taste. Other oils only have to be filtered. These are higher in quality because unrefined oils contain important nutrients like secondary plant compounds, vitamins and minerals.

Nutrients of canola oil

Canola oil is rich in vitamin A and contains 29 % of the polyunsaturated fatty acids linoleic acid (20 %) and linolenic acid (9 %). It furthermore contains a high proportion of monounsaturated fatty acids. Along with saltwater fish canola oil is therefore one of the most important sources of linolenic acid, which is better known as omega-3 fatty acid. The proportion between linoleic and linolenic acid is perfect for a balanced diet and is supposed to positively regulate the cholesterol level of the blood.

Use of canola oil

Canola oil is well suited for the preparation of hot and cold dishes. Since it is very low in water it can also be used at high temperatures, for example during baking, pan frying and deep-frying. Its high amount of linoleic and linolenic acids make it a perfect salad oil.

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