Rapeseed

• Rapeseed (also known as Canola) is the dominant component of Canola oil. Bright yellow in color, this seed is a member of the mustard family as well as a close relative of the cabbage. Most rapeseed is cultivated in China, with Canada and India also producing large amounts. Rapeseed oil in its raw form contains a substance called erucic acid, which is unsuitable for ingestion due to its toxic nature. The process of extracting erucic acid from the raw rapeseed oil is the most time-consuming task in the creation of Canola oil. After the rapeseed oil is completely purified, it becomes an almost tasteless and therefore versatile cooking oil.
  
  

Monounsaturated Fats

• Canola oil is rich in monounsaturated fats, which are considered to be one of the least harmful forms of fat found in both vegetable and animal oils. The ratio of monounsaturated fats to saturated fats found in Canola oil make it a healthier, lighter medium for frying foods. This ratio and the composition of rapeseed oil also make Canola excellent for high-heat cooking as well.
  
  

Saturated Fat

• Saturated fat is the final component of Canola oil. Although saturated fat should be avoided as much as possible due to its high artery-clogging and cholesterol-raising potential, the amount found in Canola oil is considerable less than in many other cooking oils. More specifically, Canola oil contains over four times as many monounsaturated fats than saturated ones, which cannot be said of heavier vegetable, animal and sunflower oils.