Healthy Food Database

Canola Oil

Tha name "canola" comes from the words "Canada" and "Oil". Grown extensively in Canada, Canola oil is oil extracted from rapeseed. There has been much controversy about canola oil and whether it it healthy or not. Canola oil is golden in colour with a mild, savoury flavour. It contains 10% Omega-3 and 20% Omega-6 and is therefore a useful source of these essential fatty acids. Refined (oil obtained through heat extraction) and unrefined (oil obtained from cold extraction methods only) canola oils are available. Avoid refined canola oil and don't cook with the unrefined product. Canola oil contains Omega 3 fatty acids that should not be heated.

Note: Although low in salicylates, some brands may contain preservatives that mimic salicylate reactions and are best avoided.

Category: Oils and Fats

In Season: all year

To Buy:

Buy unrefined Canola from health food stores. It should be packed in dark glass bottles to protect it from the sunlight.

To Store:

Store in a cool, dark cupboard for up to 12 months.

Tips & Tricks:

For good health, only buy unrefined oils. Unrefined oils have a lower smoke point than refined oils so never deep fry using them. Sesame oil has the highest smoke point of all unrefined oils.

Cooking Tips:

Do not cook with unrefined canola oil.

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Nutrition per 1 Tablespoon:

Energy (kJ):

681

Protein (g):

0.0

Saturated Fat, g :

1.3

Omega 3's (g):

Amines:

Negligible

Glutamates:

n/a

Carbohydrates, g:

0.0

Fat (g):

18.4

Monosaturated Fat , g:

11.2

Omega 6 (g):

Salicylates:

Safe/negligible amount

Benefits the Following Health Conditions:*

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* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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