 |
The yellow flowers of the canola plant produce pods of oilseeds that are harvested and pressed.
|
Canola is the market name for a type of all-purpose
cooking oil
that comes from pressed canola seed. This specifically bred variety of
rapeseed was originally developed in Canada in the 1970s, and
thus the name "canola" is derived from the words "Canadian" and "oil." It
is also commonly referred to as "LEAR" oil, short for "low erucic acid
rapeseed" oil.
Canola vs. Other Popular Oils
When it comes to cooking oil, canola is considered to be one of your
heart-healthiest options. It is the lowest in saturated fat, containing
just 7% compared to the 12% in sunflower oil, 15% in
olive oil and 19%
in peanut oil. It is also high in
monounsaturated fats (the good fats
that help lower cholesterol) and Omega-3 fatty acids, which are
reputed to lower cholesterol and triglycerides and contribute to brain development. Clinical studies confirm that
when used as part of a balanced diet, canola has been shown to decrease
the risk of heart attack and stroke.
Usage Tips
Light, clear and mild, canola is a very versatile ingredient for
everyday cooking and baking. It's a great choice for making
marinades and salad vinaigrettes as it doesn't separate from other ingredients and
remains free-running when stored in the refrigerator. With a high
smoke
point, it can also be heated to a higher temperature (428-446°F or 220-230°C)
for better
stir-frying, fondue cooking and deep fat frying.
When baking, canola can be used to grease cake
pans and cookie sheets or as a substitute for other oils to lower the
amount of saturated and
trans fats in your recipes. You can use also use canola in place of
solid fats like
butter and
shortening, but the texture of your baked
goods will be softer and moister. Be forewarned: a pie crust made with canola won't
be crisp and flaky.
Storage Tips
Oils change flavor when exposed to light, heat and air. For maximum
shelf life, store tightly covered in a cool, dark place for up to one
year. Mind the expiration date on the container and discard any oil
with an "off," rancid smell.
Try one of our favorite canola oil recipes:
