ABOUT RAPESEED OIL
The rapeseed plant usually blooms in the summer and is famous for its golden-yellow flowers.
Belonging to the cabbage family, it’s closely related to turnip and mustard.
Its oil known both as rapeseed and canola oil is widely used for cooking, baking, and food processing.
Rapeseed oil is used for industrial and culinary purposes.
To be called canola oil, it must have a lower erucic acid content and meet international standards.
Rapeseed oil is pure oil, so it contains no protein or carbohydrates. However, it’s a good source of healthy fats and fat-soluble vitamins.
One tablespoon (15 ml) of canola oil provides:
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
It’s a great source of vitamin E, a potent antioxidant that supports skin and eye health.
Furthermore, it’s naturally low in saturated fat and high in unsaturated fat, which is linked to better heart health.
Although there is some controversy surrounding rapeseed oil, its use is associated with many benefits.
High-heat cooking temperature
Rapeseed oil can be cooked to high temperatures because of its high smoke point, meaning it won’t burn until around 400ºF (204ºC), at which point it will start to smoke. At this temperature, fat molecules begin to break down and create harmful compounds.
Smoke point is an important factor to consider when you’re choosing healthy cooking oil. One factor that determines this is how refined oil is. The more refined, the higher the smoke point.
Since rapeseed oil is highly refined, meaning that many of its impurities and free fatty acids have been removed, it has a higher smoke point than other oils, such as olive oil.