Canola oils

Canola oil is a vegetable oil made from the seeds of the canola plant. It is low in saturated fat, high in monounsaturated fat and has a neutral flavor. It's commonly used in cooking, baking, and deep-frying, and as a salad dressing. It's also used in the production of biofuels. Canola oil is a source of both omega-3 and omega-6 fatty acids. Nutritional facts of canola oil per tablespoon (13.6 grams):

Calories	120
Carbs	0 grams
Total fat	14 grams
Saturated fat	1.1 grams
Cholesterol	0 mg
Protein	0 grams
Vitamin C	0% of RDI
Vitamin D	0% of RDI
Vitamin B6	0% of RDI
Calcium	0% of RDI
Sodium	0 %of RDI

Health benefits of Canola oil:

Low in Saturated Fat: Canola oil contains 7% saturated fat, which is significantly less compared to other commonly used oils such as palm oil (50%) and coconut oil (90%). A diet high in saturated fat is associated with an increased risk of heart disease, therefore using canola oil instead of oils high in saturated fat can be beneficial for heart health.
Good source of Monounsaturated Fat: Canola oil contains 63% monounsaturated fat, specifically oleic acid. Monounsaturated fats have been shown to improve cholesterol levels and may help to reduce the risk of heart disease.
Rich in Antioxidants: Canola oil contains antioxidants, including vitamin E and phytosterols, which can help to protect the body from oxidative stress and inflammation. This can have a beneficial effect on overall health and reduce the risk of chronic diseases such as cancer and heart disease.
Omega-3 and Omega-6 Fatty Acids: Canola oil is a source of both omega-3 and omega-6 fatty acids, which are essential fatty acids that the body cannot produce on its own. Omega-3 and omega-6 fatty acids play a role in brain health, eye health, and maintaining a healthy immune system.
Neutral Taste and Odor: Canola oil has a neutral taste and odor, making it an ideal oil for use in a wide range of recipes. It won't overpower the taste of other ingredients, and its neutral flavor makes it ideal for use in both sweet and savory dishes.
High Smoke Point: Canola oil has a smoke point of 400°F, which is higher than other commonly used oils such as olive oil (320°F). A high smoke point means that the oil can be used for high-heat cooking methods such as frying without burning, producing harmful compounds and affecting the taste of the food.

Potential downsides of using Canola oil:

Processing and Refining: Canola oil production often involves extensive processing and refining, which can remove beneficial nutrients and increase the risk of contamination with harmful substances. Some refining methods, such as the use of solvents and high heat, can also create harmful by-products.
Genetic Modification: A significant portion of canola crops are genetically modified to be resistant to pests and herbicides. Some people are concerned about the health and environmental impacts of genetically modified crops.
Omega-6 to Omega-3 Ratio: While canola oil is a source of both omega-3 and omega-6 fatty acids, it is typically high in omega-6 fatty acids and low in omega-3 fatty acids. A diet high in omega-6 fatty acids relative to omega-3 fatty acids can lead to inflammation and an increased risk of chronic diseases.
Allergies: Some people may be allergic to canola oil and develop symptoms such as skin rashes, stomach discomfort, and difficulty breathing.
Pesticide Residue: Canola crops are often treated with pesticides, and residues of these chemicals can remain in the oil. This can be a concern for people who are sensitive to pesticides or are trying to avoid exposure to chemicals in their food.
Shelf Life: Canola oil has a relatively short shelf life compared to other oils, and can become rancid over time, affecting its taste and nutritional value. It is important to store canola oil properly and to use it within a reasonable timeframe to minimize the risk of spoilage.