Products

Canola was developed in Canada in the 1970s breeding out unhealthy components of rapeseed to produce a product suitable for consumption. Its oil has a different composition than rapeseed and meets stringent standards to fit the industry definition of canola. Only then can it be sold under that trademarked name.

"Canola oil has one of the lowest levels of saturated fat among cooking oils and no trans fats," said Dr. Sharon Robinson, Extension nutrition specialist. "It is rich in vitamin E and essential fatty acids - nutrients needed to help maintain health. In fact, canola has more vitamin E than peanut, corn or olive oil."