Canola oil is extracted from the seeds of the rapeseed plant, which is a member of the Brassicaceae family.

Canola oil is predominantly composed of monounsaturated fats, particularly oleic acid, which is also found in olive oil.

Canola oil has a lower saturated fat content compared to many other vegetable oils, making it a healthier choice.

It is generally recommended to consume up to 2 tablespoons of canola oil per day as part of a balanced diet.

Canola oil is a natural source of vitamin E, an antioxidant that helps protect cells from damage.

Canola oil is known for its ability to help lower cholesterol levels, particularly LDL (bad) cholesterol, which can contribute to heart disease.

Canola oil has a neutral flavor and aroma, making it a versatile cooking oil that can be used in a variety of dishes without overpowering other flavors.

Canola oil should be stored at room temperature, away from direct sunlight or heat sources, to maintain its quality and prevent spoilage.

Canola oil is a versatile cooking oil that can be used for frying, baking, sautéing, and other cooking methods due to its high smoke point.

Unopened canola oil typically has a shelf life of around 2 years when stored properly at room temperature.

Consuming canola oil in moderation may help improve blood sugar control and reduce the risk of developing type 2 diabetes.

Canola oil is considered heart-healthy primarily due to its low trans fat content, which is associated with increased risk of heart disease.

Canola oil has a lower omega-3 fatty acid content compared to some other vegetable oils, such as flaxseed oil or walnut oil.

Canola oil has a relatively low smoke point, making it less suitable for high-heat cooking methods like deep-frying, where temperatures can exceed the oil's smoke point.

Opened canola oil should be stored in the refrigerator to maintain its quality and prevent spoilage.