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Canola oil is high in ‘good fats’ and low in ‘bad fats'. It has a relatively high monounsaturated fat content at 62% and polyunsaturated fat at 32% and exceptionally low in the ‘bad’ saturated fats common in other cooking oils like coconut or palm oil. This makes it a very healthy option for people to consume.
It is also one of the few oils that contain a good plant-based source of omega-3 & omega-6 fatty acids - a beneficial type of polyunsaturated fat good for heart and brain function.
Canola Oil has the lowest level of saturated fat among all the cooking oils at just 7%. When compared to coconut oil which is 87% and Palm oil which is 49% saturated fats – it becomes evident just how better Canola Oil is.
A number of well recognized global health studies have found that when people use canola oil to replace saturated fat in their diets, it can help to reduce their total cholesterol levels and LDL cholesterol levels, which can reduce people's risk of heart disease.
Canola oil is rich in two polyunsaturated fatty acids that are essential in your diet because your body can't make them.
Canola oil contains Alpha-linolenic acid (ALA) which is an essential omega-3 fatty acid.
Canola oil contains Linoleic acid (LA) which is an essential omega-6 fatty acid.
Canola oil contains very high levels of monounsaturated fatty acids.
Canola oil is authorized by the US Food and Drug Administration to carry a heart-health claim.
Canola oil has very low cholesterol.
Canola oil is a natural source of Vitamin E which acts as an antioxidant.
Canola oil is a natural source Vitamin K which is needed for normal blood clotting function.