CANOLA OIL is a vegetable oil derived from a variety of rapeseed that is low in erucic acid, as opposed to colza oil.
There are both edible and industrial forms produced. Canola oil is also used as a source of biodiesel.
Canola was originally a trademark name of the Rapeseed Association of Canada, and the name was a condensation of “Can” from Canada and “OLA ” meaning “Oil, low acid”, but it is now a generic term for edible varieties of rapeseed oil in North America and Australasia.
About 23 kg (51 lb) of canola seed makes 10 L (2.64 US gal) of canola oil. Canola oil is a key ingredient in many foods. Its reputation as a healthy oil has created high demand in markets around the world, and overall it is the third-most widely consumed vegetable oil, after soybean oil and palm oil. Canola oil is considered safe for human consumption.
In 2006, canola oil was given a qualified health claim by the United States Food and Drug Administration for lowering the risk of coronary heart disease, resulting from its significant content of unsaturated fats; the allowed claim for food labels states A 2014 review of health effects from consuming plant oils rich in alpha-linolenic acid, including canola, stated that there was moderate benefit for lower risk of cardiovascular diseases, bone fractures, and type-2 diabetes.