Canola Soybean

Canola oil is a vegetable oil made from the seeds of the canola plant. The plant is a cultivar of rapeseed, bred to have low levels of erucic acid and glucosinolates. Canola oil is produced by crushing the seeds to extract the oil, which is then refined.

Canola oil is a versatile cooking oil used in a wide variety of foods. Its neutral flavor and high smoke point make it suitable for frying, baking, and salad dressings. It is often used as a liquid fat in processed foods like baked goods, snacks, and sauces.

Canola oil is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of monounsaturated and polyunsaturated fats, including omega-3 fatty acids. JECFA has evaluated canola oil and established an acceptable daily intake. Some research suggests potential benefits for heart health, while other studies have raised questions about its processing and effects on inflammation, though evidence is mixed.