Both canola oil and soybean oil contain approximately 14 grams of fat per tablespoon. However, the type of fat they provide differs significantly:

Canola Oil: Contains about 1 gram of saturated fat and is rich in monounsaturated fatty acids, which are known for their heart health benefits.
Soybean Oil: Has a slightly higher saturated fat content at 2.2 grams per tablespoon and is primarily composed of polyunsaturated fatty acids.

Both oils can help reduce overall cholesterol levels, but canola oil's monounsaturated fats may also increase high-density lipoprotein (HDL) cholesterol, which is beneficial for cardiovascular health (Livestrong).

Omega-3 fatty acids are essential fats that the body cannot produce on its own. They play a crucial role in heart and brain health.

Canola Oil: Provides 1.3 grams of alpha-linolenic acid (ALA) per tablespoon, meeting the daily needs for women and covering 81% of men's needs.
Soybean Oil: Contains slightly less ALA at 0.95 grams per tablespoon, fulfilling 86% of women's and 59% of men's daily ALA requirements.

The vitamin content of these oils also varies:

Vitamin E: Canola oil is a better source, offering 2.4 milligrams per tablespoon, which is 16% of the recommended daily intake. Soybean oil provides only 1.2 milligrams.
Vitamin K: Conversely, soybean oil is richer in vitamin K, containing 25.8 micrograms per tablespoon, which meets 21% of men's and 29% of women's daily needs. Canola oil has significantly less vitamin K (Livestrong).

Both oils can be part of a heart-healthy diet, but their effects on cholesterol levels differ. The monounsaturated fats in canola oil may help increase HDL cholesterol, while both oils can lower total cholesterol levels. This makes canola oil a favorable choice for those specifically looking to improve their heart health.

When it comes to cooking, both oils have high smoke points, making them suitable for frying and baking. Canola oil is often preferred for its neutral flavor, while soybean oil may impart a slightly different taste to dishes.

Both oils are commonly used in processed foods. Canola oil is often marketed as a healthier option due to its favorable fatty acid profile, while soybean oil is frequently used in margarine, salad dressings, and snacks. Additionally, soybean oil is often included in livestock feed, providing energy and protein (BackYard Chickens).

In conclusion, both canola oil and soybean oil have their unique advantages and can be part of a balanced diet. If you're looking for an oil that supports heart health with a higher content of monounsaturated fats and vitamin E, canola oil may be the better choice. On the other hand, if you need an oil rich in vitamin K and are looking for a more robust flavor, soybean oil could be suitable for your needs.

Ultimately, the choice between soy and canola oil may depend on your specific dietary goals and cooking preferences. By understanding their nutritional differences and health benefits, you can make more informed choices in your kitchen.