Canola oil is derived from the seeds of the canola plant and is known for its heart-healthy properties. Here's a breakdown of its nutritional content per tablespoon (14g):

Calories: 514 kJ
Total Fat: 14g
Saturated Fat: 1g
Sodium: 0mg

Canola oil is predominantly composed of monounsaturated fats, which are beneficial for heart health. It is also cholesterol-free and contains vitamin E, making it a popular choice for those looking to maintain a healthy diet (Healthy Food Guide).

Butter, on the other hand, is a dairy product made from churning cream. Its nutritional profile per tablespoon is as follows:

Calories: 411 kJ
Total Fat: 11g
Saturated Fat: 7g
Sodium: 74mg (unless unsalted)

Butter is high in saturated fats and cholesterol, which can raise LDL (bad) cholesterol levels when consumed in excess (Livestrong). While it adds a rich flavor to dishes, its high saturated fat content means it should be used in moderation.

One of the critical factors in choosing a cooking fat is its smoke point—the temperature at which it begins to smoke and break down.

Canola Oil: Has a high smoke point, making it suitable for high-heat cooking methods like frying and sautéing.
Butter: Burns easily at high temperatures, making it best for low to medium heat cooking or baking (Healthy Food Guide).

Butter is renowned for its rich flavor and creamy texture, which enhances baked goods and savory dishes alike. It is particularly effective in recipes that require creaming, as it helps incorporate air into the batter, resulting in a lighter texture (Handle the Heat).

Canola oil, being neutral in flavor, allows other ingredients to shine without overpowering them. This makes it a versatile option for various recipes, especially those with bold flavors like chocolate or citrus (Handle the Heat).

When it comes to baking, the choice between butter and canola oil can significantly affect the outcome of your recipes.

Butter: Provides superior flavor and a melt-in-your-mouth texture. It is ideal for recipes that require creaming, such as cookies and cakes (Handle the Heat).
Canola Oil: Can create moist and tender baked goods but may lack the rich flavor that butter imparts. For recipes where the fat is melted, canola oil can be a suitable substitute (Handle the Heat).

If you decide to substitute canola oil for butter in a recipe, it is generally recommended to reduce the amount of oil by about 15% to account for the higher fat content in butter (Handle the Heat).

In summary, both canola oil and butter have their advantages and disadvantages. Canola oil is a heart-healthy option with a higher smoke point, making it ideal for high-heat cooking. It contains lower levels of saturated fat and no cholesterol, making it suitable for a balanced diet. On the other hand, butter offers a rich flavor and texture that enhances many baked goods and savory dishes but should be used in moderation due to its high saturated fat and cholesterol content.

Ultimately, the best choice depends on your dietary preferences, cooking methods, and the specific recipes you're preparing. Whether you choose canola oil or butter, both can play a role in your culinary creations.