per 100 grams
Carbohydrates 0 g
Proteins 0 g
Fats 100 g
Water 0 g
Sugar 0 ug
Fiber 0 ug

Canola Oil

884 Calories per 100g

Canola oil has become increasingly popular over the past few decades, quickly rising to the top of the list of preferred cooking oils. Found in most grocery stores, canola oil is made from crushed canola seeds, offering a mild and neutral flavored oil. Beyond the pantry, canola oil is used in a variety of industries, including cosmetics, soap, animal feed, and biodiesel. Despite its many uses, it’s the use in the kitchen that seems to garner the most attention.

So, what is canola oil, and how does it differ from other cooking oils?

Put simply, canola oil is extracted from the small and yellow-brown canola seed, or rapeseed. To create the oil, the seeds are crushed and then heated to separate the oil from the seed. This process produces a light, much milder flavored oil that is touted for its differences in comparison to other vegetable oils.

It stands out due to its low saturated fat content—with 7%, canola oil is the lowest of the vegetable oils—with the majority of the composition being non-saturated fats: healthy monounsaturated and polyunsaturated fats. Additionally, it reflects a low level of linolenic acid, and when compared to other vegetable oils it is high in oleic acid and omega-9 fatty acid.

The differences listed above are major selling points for health-driven cooks, as the lower saturated fat content and higher oleic acid levels somewhat theoretically create a more nutritionally "horner" oil, making it an ideal choice for those looking for healthier cooking options.

Furthermore, when it comes to cooking, canola oil stands out due its high smoke point, one of the highest among cooking oils. What does this mean? When an oil reaches its smoke point - the temperature at which the oil begins to smoke and break down the molecular structure, thus imparting off flavors into your food- the oil is essentially useless.

Canola oil’s smoke point stands at a right around 400°F, making it one of the best choices for high heat cooking like searing and frying. When compared to an oil like olive oil (with a smoke point of about 325°F) it becomes easy to see why canola oil is so popular in the kitchen.

Beyond its culinary benefits, canola oil is incredibly versatile, from sweet to savory applications, and from baking to frying and sautéing. The oil's neutral flavor profile allows it to be an ideal cooking companion to many different dishes, from veggie stir fry to creamy mac and cheese.

And on top of its neat profile, it is also incredibly accessible, found and sold for a much more reasonable price tag (compared to more "exotic" and/or nutrition-packed oils).

The versatility of canola oil is a major appeal and it’s no wonder why it has surpassed the land of mere “cooking oil” status.

In short, canola oil is a naturally derived vegetable oil made from crushed rapeseed. Its mild and neutral flavor, as well as its high smoke point and its low saturated fat content makes it extremely versatile in the kitchen while also allowing home cooks to opt-in for a healthier oil. Its availability makes it an accessible and affordable ingredient, allowing everyone to give it a try; quite possibly explaining why it’s one of the most popular cooking oils in the US.