Canola oil is derived from the seeds of the canola plant (Brassica napus L.), a crop developed in Canada through the crossbreeding of rapeseed. The name "canola" combines "Canada" and "ola," which stands for oil. Most canola oil available today comes from genetically modified (GMO) crops designed to resist herbicides, with over 90% of the canola grown in the U.S. being GMO (Healthline).

Canola oil is primarily composed of fats, with a unique profile that includes:

Saturated Fat: 7%
Monounsaturated Fat: 64%
Polyunsaturated Fat: 28%

The polyunsaturated fats in canola oil include omega-6 fatty acids (linoleic acid) and omega-3 fatty acids (alpha-linolenic acid, ALA). The ratio of omega-6 to omega-3 in canola oil is approximately 2:1, which is considered beneficial compared to the typical Western diet that often skews heavily towards omega-6 (Healthline).

In addition to its fatty acid composition, canola oil provides small amounts of vitamins E and K. One tablespoon (15 ml) of canola oil contains approximately:

Calories: 124
Vitamin E: 16% of the Daily Value (DV)
Vitamin K: 8% of the DV (Healthline).

While canola oil does offer some nutritional benefits, it is largely devoid of other vitamins and minerals.

The production of canola oil involves several steps:

Seed Cleaning: Canola seeds are cleaned to remove impurities.
Conditioning and Flaking: Seeds are pre-heated and flaked to rupture their cell walls.
Cooking: Flaked seeds are cooked to facilitate oil extraction.
Pressing: The cooked flakes are pressed to extract about 50-60% of the oil.
Solvent Extraction: The remaining oil is extracted using hexane, a chemical that helps to maximize oil yield.
Desolventizing: Hexane is removed from the canola meal through heating.
Refining: The extracted oil undergoes refining processes, which may include bleaching and deodorizing (Healthline).

These processes result in a highly refined oil, often stripped of many nutrients.

Research suggests that canola oil may offer several health benefits:

Heart Health: Canola oil is recognized for its potential to lower "bad" LDL cholesterol levels. Studies have shown that replacing saturated fats with canola oil can reduce LDL cholesterol by an average of 16.2% (Canola Council).
Diabetes Management: Canola oil may help improve blood glucose control and cholesterol levels in individuals with Type 2 diabetes (Canola Council).
Anti-inflammatory Properties: The high unsaturated fat content in canola oil may protect against inflammation and other chronic conditions (WebMD).

Additionally, health organizations, including the U.S. FDA, have authorized health claims regarding canola oil's potential to reduce the risk of heart disease when it replaces saturated fats in the diet (Canola Council).

Despite its benefits, canola oil has faced criticism, particularly regarding its processing and the use of GMOs. Some concerns include:

High Processing Levels: The refining process can diminish the oil's nutritional value, reducing antioxidants and essential fatty acids (Healthline).
GMO Concerns: Over 90% of canola crops in the U.S. are genetically modified, raising questions about their long-term health and environmental impacts (Healthline).
Omega-6 Fatty Acids: While omega-6s are essential, excessive intake can lead to an imbalance in the omega-6 to omega-3 ratio, which is linked to increased inflammation and chronic diseases (Healthline).

Canola oil is a widely used cooking oil that offers a range of nutritional benefits, particularly in terms of heart health and fat composition. However, its high level of processing and the prevalence of GMOs may raise concerns for some consumers. As with any dietary choice, moderation and balance are key. For those looking to incorporate healthy fats into their diet, canola oil can be a practical option, but exploring other oils like olive or avocado oil may also provide additional health benefits. Always consider personal health goals and dietary needs when selecting cooking oils.