Canola oil is good for high-heat cooking and applications where a mild oil flavor is necessary. It is low in saturated fat and has a high smoke point.
Origins
Canola oil is made from the canola plant, which was bred from rapeseed in Canada.
Concerns
Rapeseed oil contains 30 to 60 percent erucic acid, which can be toxic to humans. Canola oil contains very low levels of erucic acid and is safe to consume, according to the FDA.
Nutrition Facts
Two teaspoons of canola oil contain 83 calories, 9.2 g fat, including 0.6 g saturated fat and 5.8 g monounsaturated fat. It is cholesterol-free and contains omega-3 and omega-6 fatty acids.
Cooking Benefits
Canola oil has a of around 400 degrees Fahrenheit, which makes it ideal for such as deep frying.
Substitutes
Other oils good for frying are safflower, sunflower, peanut and corn; however, none of these oils have as low a saturated fat content as canola.
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