canola oil


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Related to canola oil: safflower oil, vegetable oil, sunflower oil

canola oil

 [kah-no´lah]
rapeseed oil that has been specifically prepared from plants bred to be low in erucic acid.

canola oil

A light, clear oil derived from the pods of an oilseed plant in the rapeseed family. The oil is composed of 7% saturated fat (the lowest saturated fat content of any vegetable oil), 61% monounsaturated fat, and 22% polyunsaturated fat.

The seeds were initially bred and processed in Canada for lower erucic acid levels, making it an edible, nontoxic oil. The commercial oil was changed from the unfortunate rapeseed to Canola oil, from Can(adian) o(il), l(ow) a(cid).

See also: oil
References in periodicals archive ?
Canola oil provides calories, fat, vitamins K and E and saturated fat.
Canola oil is chemically similar to olive oil, but these new studies suggest they're not interchangeable.
The [sup.1]H NMR spectras of canola oil and epoxidized oil after transesterification confirms the successful conversion of double bond to epoxy group as seen from Fig.
The adulterated samples were prepared by blending canola oil with sunflower oil, soybean oil, and peanut oil at levels of 0%, 5%, 10%, 20%, 30%, 40%, and 50% by volume, respectively.
The PUFA-rich diet included whole foods such as walnuts, Alaska salmon, tuna, flaxseed oil, grapeseed oil, canola oil, and fish oil supplements.
(2011--Table 1) in a total of four treatments: SM+SO--control diet with soybean meal and oil; MC+SO--control diet with 25% canola meal replacing soybean meal; MC+CO control diet with 25% of canola meal replacing soybean meal and canola oil completely replacing soybean oil; MC+SO--control diet with soybean meal and canola oil.
Whole Foods carries non-GMO, organic canola oils that are cold-pressed to avoid hexane extraction.--Editors
"The growing area's rich soil, cooler temperatures, clean air and pure rainwater produce the nutrient-rich seeds required for this superior canola oil."
The best cooking oils are olive, coconut, and organic expeller-pressed canola oil. Most other oils, like flaxseed, have a low smoke point and should be used on cold dishes, or added to hot dishes after the cooking process.