Rapeseed oil is derived from the seeds of the rapeseed plant, which belongs to the Brassicaceae family. Historically, rapeseed oil was not widely used for culinary purposes due to its high levels of erucic acid, which can be harmful in large amounts. The oil was primarily utilized in industrial applications and as a lubricant for machinery (Wikipedia).

Industrial Rapeseed Oil: This type is used in various industries, including automotive and chemical sectors.
Culinary Rapeseed Oil: This version is meant for cooking and is often referred to as canola oil when it meets specific health standards.

Canola oil is a specific type of rapeseed oil that has been bred to have low levels of erucic acid (less than 2%). The term "canola" is derived from "Canada" and "oil," as Canada is the largest producer of this oil (Healthline). Canola oil is widely recognized for its health benefits and culinary versatility.

Canola oil is low in saturated fats and high in unsaturated fats, particularly monounsaturated fats, which are beneficial for heart health. A tablespoon of canola oil contains approximately:

Calories: 124
Total Fat: 14 grams
Saturated Fat: 1 gram
Monounsaturated Fat: 9 grams
Polyunsaturated Fat: 4 grams
Vitamin E: 16% of the Daily Value (DV)
Vitamin K: 8% of the DV (Healthline).

One of the primary differences lies in the erucic acid content:

Rapeseed Oil: Can contain up to 54% erucic acid, which can be harmful in high amounts.
Canola Oil: Limited to a maximum of 2% erucic acid, making it safer for consumption.

Canola oil is often highly refined, which increases its smoke point (around 400°F or 204°C), making it suitable for high-heat cooking methods such as frying and baking (Healthline). In contrast, less processed versions of rapeseed oil, like cold-pressed oils, retain more nutrients but may have a lower smoke point.

Both oils are versatile in the kitchen, but canola oil is more commonly used in salad dressings, baked goods, and frying due to its neutral flavor and high smoke point. Rapeseed oil, particularly in its less processed form, may have a distinct taste that some chefs prefer for specific dishes (Wikipedia).

Canola oil is associated with several health benefits:

Heart Health: Its low saturated fat content and high levels of unsaturated fats may help reduce cholesterol levels and lower the risk of heart disease (Wikipedia).
Nutrient-Rich: Canola oil is a good source of vitamin E and has a favorable omega-3 to omega-6 fatty acid ratio (Healthline).

While rapeseed oil has its uses, the high erucic acid content in certain varieties can pose health risks. Additionally, many rapeseed oils on the market are genetically modified, which raises concerns for some consumers about potential health effects and environmental impact (Healthline).

In summary, while canola oil and rapeseed oil share a common origin, they differ significantly in terms of safety, processing, and health benefits. Canola oil, with its low erucic acid content and favorable nutritional profile, is a healthier choice for culinary applications. On the other hand, rapeseed oil may still find its place in industrial uses and specialty culinary applications. When choosing between the two, consider your cooking needs and health preferences to make the best decision for your kitchen.