Canola cooking oil contains very high levels of heart-healthy monounsaturated fatty acids, which lowers bad cholesterol (LDL) and help control blood glucose.

Canola cooking oil is rich in two fatty acids which a human body cannot make. Alpha-linolenic acid (ALA)/which is an essential omega-3 fatty acid. It protects against heart attacks and strokes by helping to lower bad cholesterol. Linoleic acid (LA) is an essential omega-6 fatty acid. This is important for the brain and for the growth and development of infants. The ratio of omega-6 to omega-3 in Canola cooking oil is 2:1, which is nutritionally ideal. Both of these fatty acids are polyunsaturated. Canola’s heart-health claims are backed up by the US Food and Administration.

Canola cooking oil contains valuable amounts of anti oxidants, Vitamin E, and is low on saturated fats. It has a high smoke point, therefore making it ideal for deep frying, with very little oil retention in food.