Nutritional Composition and Fat Profile Canola oil is primarily composed of fats, with minimal amounts of carbohydrates, protein, vitamins, and minerals. This genetic engineering allows farmers to apply broad-spectrum herbicides to control weeds without damaging the crop, leading to higher yields and reduced tillage.
Understanding GMOs in Canola Oil and What the Labels Mean
Fat Type Approximate Percentage Monounsaturated Fat (Oleic Acid) 62% Polyunsaturated Fat (Omega-6 & Omega-3) 32% Saturated Fat 6% Additives and Processing Aids While pure canola oil consists only of the extracted fat, some commercial products may include additional components to enhance stability or appearance. Finally, the oil is deodorized by heating it under a vacuum to strip volatile compounds responsible to any lingering odors.
During neutralization, alkali is added to remove free fatty acids, converting them into soapstocks that are washed away. Consumers concerned about GMOs should look for products explicitly labeled as "Non-GMO Project Verified" or "USDA Organic," as organic certification prohibits the use of genetically engineered ingredients.
Understanding GMOs in Canola Oil
Citric acid or other antioxidants are sometimes added to prolong the oil’s freshness and prevent oxidation during storage. The result is a clear, odorless, and stable cooking fat that has a long shelf life.
More About What is in canola oil
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