Canola oil

Canola oil is a type of vegetable oil derived from the seeds of the canola plant, a genetically modified variant of rapeseed. It is widely used in cooking due to its high smoke point and neutral flavor, making it versatile for frying, baking, and sautéing. When considering how to cook canola oil, it can be utilized in a variety of dishes including salad dressings, marinades, and as a base for sautéed vegetables.

In terms of canola oil nutrition, it is low in saturated fat and contains heart-healthy monounsaturated fats, along with omega-3 and omega-6 fatty acids. Each tablespoon provides approximately 120 calories and contributes to overall fat intake in diets. While the oil is commonly praised for its lighter flavor, it is important to consider the types of canola oil available, which range from refined to cold-pressed varieties, each with distinct flavor profiles and cooking applications.

When storing canola oil, it is best kept in a cool, dark place to prevent rancidity. A tightly sealed container can help maintain its quality and extend its shelf life. Knowing proper storage tips is essential to preserving the integrity of this ingredient, ensuring it remains fresh for culinary use.