Canola Oil

Grapeseed Oil - Cocinar con canola
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Originally developed in Canada, canola oil is a  neutral-tasting vegetable oil made from the seeds of the rapeseed plant. This mustard relative yields an extract that’s excellent for baking and sautéing and contains various health-promoting compounds.

Canola oil is high in heart-healthy monounsaturated and polyunsaturated fats, as well as a good source of plant-based omega-3 fatty acids. It’s also low in saturated fat, sodium, and cholesterol, making it an excellent substitute for butter or other oils.

Chef Tips

Canola oil has a high smoke point, making it useful for dishes needing to be cooked at high heat. Using canola instead of butter helps cut saturated fat from recipes, and its light flavor won’t interfere with the taste.

When substituting oil for butter in baking use ¼ less oil than the recipe requires of butter. Try this out with an easy recipe like our Walnut Raisin Banana Bread, using 4 ½ tablespoons canola oil instead of butter.

Registered Dietitian Approved

There are many misconceptions about nutrition and cancer in widespread media. By using current scientific literature, plus recommendations of the Academy of Nutrition and Dietetics, the American Institute for Cancer Research, the National Cancer Institute, and the American Cancer Society, our Registered Dietitian, Kate Ueland, MS, RD, and our team of editors work to help our readers discern truth from myth.

The statements on this blog are not intended to diagnose, treat, or cure any disease. Always consult your physician or registered dietitian for specific medical advice.


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