Organic Canola

Canola is a type of oilseed rape bred to have low erucic acid and glucosinolates. It is grown from the rapeseed plant, which is a member of the mustard family. The seeds are crushed to extract the oil, which is then refined.

Canola oil is a neutral-tasting, versatile cooking oil used in a wide variety of processed foods. It is often used for frying, baking, and as an ingredient in salad dressings, sauces, and baked goods due to its light texture and relatively low saturated fat content.

Canola oil is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of monounsaturated and polyunsaturated fats. The World Health Organization (WHO) has not set a specific limit for canola oil intake. Some research suggests that consuming oils high in monounsaturated fats may be beneficial for heart health, while other studies have raised questions about the processing of refined oils. Evidence is mixed on long-term health effects.