Canola Oil

Grapeseed Oil - Cocinar con canola

Originally developed in Canada, canola oil is a  neutral-tasting vegetable oil made from the seeds of the rapeseed plant. This mustard relative yields an extract that’s excellent for baking and sautéing and contains various health-promoting compounds.

Canola oil is high in heart-healthy monounsaturated and polyunsaturated fats, as well as a good source of plant-based omega-3 fatty acids. It’s also low in saturated fat, sodium, and cholesterol, making it an excellent substitute for butter or other oils.

Chef Tips

Canola oil has a high smoke point, making it useful for dishes needing to be cooked at high heat. Using canola instead of butter helps cut saturated fat from recipes, and its light flavor won’t interfere with the taste.

When substituting oil for butter in baking use ¼ less oil than the recipe requires of butter. Try this out with an easy recipe like our Walnut Raisin Banana Bread, using 4 ½ tablespoons canola oil instead of butter.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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