Canola oil

Canola oil is considered safe for consumption not just because of its lowered erucic acid level, but also because it contains very little saturated fat and high levels of polyunsaturated omega-3 fat and phytosterols, which reduce the absorption of cholesterol in the body. Some health concerns have been voiced because of canola oil is relatively high level of trans-fatty acids, which is comparable to walnut oil’s but approximately 10 times lower than soybean oil. The level of trans-fatty acids increases if the oil is not changed frequently in, say, a deep-fat fryer, but it will remain at the lower end of the scale in most home-cooking settings.



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