Canola oil is used in many of the foods we eat including margarine, salad dressing, mayonnaise, potato chips and baked products like cake. When canola oil is used in baking, it make the product more moist. Because canola oil has a high smoke point (the point at which heated oil begins to smoke) it is perfect to use for fondue, frying and stir frying. Canola oil plays an important role as part of a nutritional diet. Research has shown that canola oil is nutrionally superior and provides a rich source of vitamin E, essential fatty acids, and is cholesterol-free. The next time your mom and dad are cooking or baking, tell them to use the healthly oil…canola oil!
All dietary facts are made up of three types of fatty acids: saturated, polyunsaturated and monounsaturated. Saturated fatty acids have been found to increase blood cholesterol levels and, as a result, can increase the risk of coronary heart disease. Monounsaturated and polyunsaturated fats have been found to lower blood cholesterol levels. The unique thing about canola is that it has a good fatty acid ratio. It is low in saturated fat, it has a moderate level of polyunsaturated fat, and it is high in monosaturated fat.