
Canola Oil
gramsCanola oil is a versatile cooking oil extracted from canola seed. It has a neutral flavor and high smoke point, making it suitable for a wide range of cooking applications. It is commonly used for sautéing, frying, baking, and stir-frying.
History
Canola oil was developed in the 1970s. The name "canola" is an acronym for "Canadian oil low acid." This oil was developed from rapeseed, an oilseed crop. Canola oil is low in saturated fat and is often used for cooking. Its neutral flavor makes it a popular choice in the kitchen.
Common Uses
- Sautéing vegetables and meats
- Deep-frying foods (due to its high smoke point)
- Baking (adds moisture and has a neutral flavor)
- Making salad dressings and marinades
- Stir-frying
- General-purpose cooking oil for everyday use
Storage Tips
Store canola oil in a cool, dark place, away from heat and light, to maintain its quality. An unopened bottle can last for up to two years. Once opened, use within 6-12 months, ensuring the lid is tightly sealed after each use to prevent oxidation.
Nutrition Facts (per 100g)
Common Substitutes
- Sunflower oil
- Vegetable oil
- Grapeseed oil
- Olive oil (for flavor and low-heat cooking)
- Avocado oil