Canola oil

A free-flowing oil extracted from a special form of rapeseed; also known as rapeseed oil. The popularity of canola oil is growing in the United States due, in large part, to the discovery that it is lower in saturated fat (about 6 percent) than any other oil. By comparison, peanut oil contains approximately 18 percent saturated fat, and palm oil, one of the highest, contains 79 percent. Another benefit of canola oil is that it contains more cholesterol-balancing monounsaturated fat than any oil except olive oil and a high proportion of omega-3 fatty acids, which some studies indicate can help to lower cholesterol and triglyceride counts. Canola oil is virtually flavorless and is used as an ingredient in desserts, pastries, and confections. It can be substituted for other vegetable oils that are higher in saturated fat. Because it has a high smoking point, it is an ideal choice for frying. It is best stored, tightly sealed, in the refrigerator.