Canola oil

Canola Oil

Canola oil is a vegetable oil extracted from the seeds of the canola plant, an improved variety of rapeseed. It is widely used in cooking for its mild flavor and its versatility for frying, baking, and dressing salads.

Its origin dates back to Canada, from which its name is derived (CANadian Oil, Low Acid). This oil was developed in the 1970s as an edible and less bitter version of traditional rapeseed oil, with a healthier nutritional profile.

Canola oil is highly valued for its health properties: it is low in saturated fats, high in monounsaturated fatty acids, and contains a good amount of omega-3 and omega-6 fatty acids, which are essential for cardiovascular health. It is also a good source of vitamin E, a natural antioxidant.

In different Latin American countries, canola oil may be found under names such as rapeseed oil or simply vegetable oil, although the latter is a more generic term. However, it is important to distinguish it from olive oil or other oils to take advantage of its specific properties in cooking.