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Canola is a stable oil that does not break down at high temperatures, ideal for sautéing, stir frying, deep frying and other high heat culinary needs. Its smoke point, the temperature at which it begins to smoke and degrade, is one of the highest of all cooking oils at 242°C/468°F. High-oleic canola oil is even more stable, with a smoke point of 246°C/475°F – higher than almost all other food oils.

Dietary fat, in moderation, is needed to provide energy and help absorb fat-soluble vitamins. Increasingly, it has become apparent that the type of fat in the diet is important. Certain fats such as omega-3 and omega-6 fats are essential for good nutrition and must be consumed as part of a healthy diet.

Although different types of oil have the same number of calories per tablespoon, canola oil provides more of the healthy fats than any other common cooking and salad oil.

The process for turning canola seed into oil and meal is similar to how other oilseeds are processed. Seed is preconditioned and pressed to separate the oil from the solids. Further refining and processing create finished canola products, ready for the market or further processing.

This directory provides links to nutritional research published in peer-reviewed scientific journals since canola was developed over several decades ago. All are human studies, with the exception of those related to cancer conditions. For these conditions, cell culture and animal studies were included because human cancer study data is limited to date.

Canola oil is light, clear and has a mild flavor ideal for baked goods. It blends easily with other ingredients to produce a moist product with soft texture. Reduce trans and saturated fats in your baking by replacing the solid fat or melted solid fat with liquid canola oil. Not only will you reduce the total fat by up to 25%, but you will also replace the solid fat with liquid canola oil, which is lower in saturated fats and contains no trans fat.