Canola Cooking Oil


Canola cooking oil contains very high levels of heart-healthy monounsaturated fatty acids, which lowers bad cholesterol (LDL) and help control blood glucose.

Canola cooking oil is rich in two fatty acids which a human body cannot make. Alpha-linolenic acid (ALA)/which is an essential omega-3 fatty acid. It protects against heart attacks and strokes by helping to lower bad cholesterol. Linoleic acid (LA) is an essential omega-6 fatty acid. This is important for the brain and for the growth and development of infants. The ratio of omega-6 to omega-3 in Canola cooking oil is 2:1, which is nutritionally ideal. Both of these fatty acids are polyunsaturated. Canola’s heart-health claims are backed up by the US Food and Administration.

Canola cooking oil contains valuable amounts of anti oxidants, Vitamin E, and is low on saturated fats. It has a high smoke point, therefore making it ideal for deep frying, with very little oil retention in food.

Zero Cholesterol
Trans Fat Free
Omega 3 Rich
High on Omega 6
Source of Vitamin E
Low on Bad Fats
High on Good fats

Specifications of Refined Canola Cooking Oil

IODINE VALUE: 100 – 130
FREE FATTY ACID Max. 0.10% of Oleic Acid
MYRISTIC ACID C 14:0 0.20 % Max.
PALMITIC ADIC C 16:0 3.0 – 6.0 %
PALMITOLEIC ACID C 16:1 0.60 % Max.
STEARIC ACID C 18:0 1.0 – 3.0
OLEIC ACID C 18:1 51 – 70 %
LINOLEIC ACID C 18:2 15 – 30 %
LINOLENIC ACID C 18:3 5 – 15 %
ARACHIDIC ACID C 20:0 0.2 – 1.2 %
EICOSENOIC ACID C 20:2 0.1 – 3.0 %
BEHENIC ACID C 22:0 0.5 % Max.
ERUCIC ACID C 22:1 2.0 % Max.
STORAGE: Store in a cool dry place away from direct sources of sunlight, heat, and oxidizers. Properly stored unopened containers have an expected shelf life of 24 months.

Baking with Canola Cooking Oil

Canola cooking oil is light, clear and has a mild flavor that does not interfere with the taste of baked goods. It blends easily with other ingredients to produce a moist product with soft texture.


Saute & Stir Fry with Canola Cooking Oil

Any great salad deserves a great vinaigrette! A basic vinaigrette blends an acid, usually vinegar, lemon juice, etc., with oil, salt, pepper and other seasonings. Canola cooking oil, which is light in color, texture, and taste is ideal for vinaigrettes. It allows for a smooth mouth feel without heaviness. The vinaigrette will remain clear and free running when refrigerated because of the lower saturated fat content of Canola cooking oil.


Salads and Vinaigrettes with Canola Cooking Oil

Canola cooking oil’s light texture is the perfect choice for sautéing or stir-frying. Stir-frying means to quickly sear small pieces of food in a large pan or wok over high heat. Searing meat, vegetables and sauces at high heat seals in flavors and nutrients, caramelizes sugars and evaporates excess juices.


Grilling with Canola Cooking Oil

With very little preparation, you can create some flavorful barbeque dishes using marinades. Marinades usually combine oil, acids, herbs and spices, and often a sweetener. Acids such as vinegar, wine or citrus juices act as tenderizers while oils help foods retain moisture. Canola cooking oil with its light taste allows marinade-seasoning flavors such as garlic, mustard, herbs, and other spices to dominate. Sweeteners, like honey, maple syrup, or brown sugar, aid in browning and take the edge off acid ingredients but may burn easily.