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Canola Oil
Author(s) -
ESKIN N. A. M.,
McDONALD B. E.
Publication year - 1991
Publication title -
nutrition bulletin
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.933
H-Index - 40
eISSN - 1467-3010
pISSN - 1471-9827
DOI - 10.1111/j.1467-3010.1991.tb01048.x
Subject(s) - canola , rapeseed , linolenate , erucic acid , food science , oleic acid , chemistry , environmental science , fatty acid , organic chemistry , biochemistry
Summary Canola oil is a low erucic acid rapeseed oil which is now Canada's third most important crop. The low‐linolenate variety of Canola is stable to high frying temperatures and has a bland odour. It is also used in salad oils, and blended with other oils, in margarines and shortenings. Possible health benefits could be provided by canola's relatively high content of oleic and linolenic acids and by its favourable linoleate/linolenate ratio.