The source is the canola plant, a specific cultivar of rapeseed (*Brassica napus*). Unlike the harsh-tasting wild rapeseed, which contains high levels of erucic acid and glucosinolates, canola was developed through traditional plant breeding to be low in both of these compounds.
Understanding the Heat and Pressure Extraction Process for Canola Oil
The name "canola" is actually a contraction of "Canadian oil, low acid," reflecting its agricultural heritage and key characteristics. These flakes are subjected to heat and pressure in a press.
While it is derived from a seed, its fatty acid profile is distinct. While many premium oils are expeller-pressed, a significant portion of commercial canola oil is extracted using hexane, a solvent that efficiently pulls the oil from the processed flakes.
Understanding the Heat and Pressure Extraction Process for Canola Oil
It also provides a source of omega-3 fatty acids in the form of alpha-linolenic acid (ALA). This specific balance of fats is what contributes to its reputation as a heart-healthy choice in modern nutrition.
More About What is canola oil made out of
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