Canola oil, extracted from the seeds of the canola plant, is a staple in modern kitchens due to its neutral flavor and high smoke point. Cold-pressed or expeller-pressed versions retain more of the natural antioxidants and phytonutrients, but refined canola oil—which dominates the market—loses these compounds.
Canola Oil Cooking Versatility: Exploring Its Nutrition and Culinary Uses
Saturated Fat: The remaining portion is minimal, at about 7%, making it one of the lowest saturated fat options among common cooking oils. Nutrient Amount (Per Tablespoon) Daily Value* Calories 124 kcal ~6% Total Fat 14 g ~18% Saturated Fat 1 g ~5% Cholesterol 0 mg 0%.
Macronutrient Breakdown Per Serving When examining canola oil nutrition facts , the data is straightforward: this fat is purely lipid-based, containing no water, protein, or carbohydrates. This processing results in a product that is high in calories from fat but low in micronutrients, positioning it primarily as a cooking medium rather than a source of vitamins.
Canola Oil Cooking Versatility: Exploring Its Nutritional Benefits
This specific fatty acid profile is the central element of its nutrition label, influencing everything from cholesterol levels to cellular function. Consequently, standard canola oil nutrition facts do not highlight significant vitamin or mineral content.
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