Canola oil is a great match for almost any type of cooking. The neutral taste and light texture let other ingredients shine through. Canola oil remains free-flowing in the refrigerator so it’s perfect for salad dressings. And in baked goods, canola oil gives a soft, moist texture with little saturated fat. It’s equally at home in a stir-fry or a delicate cupcake.
|Based on 10ml|
|Total Fat: 9 g|
|Saturated Fatty Acids: 0.5 g|
|Monounsaturated Fatty Acids: 6 g|
|Linoleic Fatty Acid (Omega-6): 1.5 g|
|Alpha-Linolenic Fatty Acid (Omega-3): 0.6 g|
|Cholesterol (no trace): 0 mg|
Regular canola oil can be heated to 242°C / 468°F without smoking or developing significant trans fatty acids, making it ideal for ideal for sautéing and deep frying.