Canola oil, also called rapeseed oil, has a relatively wholesome ratio of fatty acids. Cold-pressed canola oil contains high quantities of omega-three fatty acids and a balanced ratio of polyunsaturated fatty acids. Canola oil is obtained from the seeds of rapeseed, also known as canola (Brassica napus).
Cold-pressed canola oil is amber to honey-colored and has a mild, barely nutty taste. It is first-rate used unheated, for example, in salad dressings, vegan mayonnaise, dips, marinades, and with uncooked vegetables, as nicely as to improve cooked dishes. Virgin canola oil has a decrease smoke factor than refined canola oil and may be used for cooking at low temperatures, such as gentle steaming.