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food & wine dictionary
Food and Wine Dictionary
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The market name for
which, as might be assumed from the name, is expressed from rape seeds. For obvious reasons, the name was changed to canola by the Canadian seed-oil industry. Canola is, in fact, Canada's most widely used oil. It's commonly referred to there as
for "low erucic acid rapeseed" oil. The popularity of canola oil is rising fast in the United States, probably because it's been discovered to be lower in saturated fat (about 6 percent) than any other oil. This compares to the saturated fat content of peanut oil (about 18 percent) and palm oil (at an incredibly high 79 percent). Another canola oil selling point is that it contains more cholesterol-balancing monounsaturated fat than any oil except olive oil. It also has the distinction of containing Omega-3 fatty acids, the wonder polyunsaturated fat reputed to not only lower both cholesterol and triglycerides, but to contribute to brain growth and development as well. The bland-tasting canola oil is suitable both for cooking and for salad dressings.
FATS AND OILS
Material adapted from the
The New Food Lover's Companion
© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
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