Canola

Canola is a type of rapeseed plant that was specifically bred to have low levels of erucic acid. Canola oil is extracted from the seeds of the canola plant through a process of crushing and pressing, often followed by solvent extraction and refining.

Canola oil is widely used as a cooking oil for frying, baking, and sautéing due to its neutral flavor and high smoke point. It is also a common ingredient in many processed foods, including salad dressings, mayonnaise, margarine, and snack foods.

Canola oil is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). It is a source of unsaturated fats, including omega-3 and omega-6 fatty acids, which are considered beneficial for health. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated rapeseed oil, which includes canola oil. Some claims about canola oil's negative health effects are not supported by scientific evidence; current scientific consensus supports its safety as part of a balanced diet.