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Canola Oil. Oil processed from canola, a variety of rapeseed (q.v.), that is low in erucic acid, a fatty acid (q.v.) similar in structure to oleic acid (q.v.), and also in glucosin, a highly toxic substance. The oil contains the lowest level of saturated fatty acids (q.v.) among food fats, with high and moderate levels, respectively, of monounsaturated fatty acids (q.v.) and polyunsaturated fatty acids (q.v.), and thus offers a nutritionally advantageous composition.