There is always a bottle of sarso ka tel and refined oils standing tall on the kitchen shelves in many homes, specifically in the East. But, have you heard of canola oil? This oil is becoming increasingly popular in many places, especially the Indian market, due to its beautiful properties, texture, and a host of health benefits that you may not get from your regular mustard or olive oil.
What Is Canola Oil?
“Canola gets its name from two words – ‘can’ stands for Canada, and ‘ola’ means oil. There is only one thing that separates canola from mustard oil: Erucic Acid – mustard oil contains 47 percent erucic acid. To understand the difference in simple terms, mustard oil minus 47 percent erucic acid is canola oil, ” explains Gurpreet Singh, managing director, JIVO Wellness.
This vegetable oil is extracted from rapeseed with a low percentage of erucic acid.
Benefits Of Using Canola Oil In Your Diet
There are a host of benefits to use Canola oil instead of the regular seasoned oils in your diet. Here are a few of them:
Canola oil contains zero trans fats, that is, no cholesterol. Therefore, it is the best way to reduce those extra pounds.
Loaded With ‘Healthy Fats’ That Your Body Requires
“Canola oil is low in saturated fat – only seven percent, much less than olive oil, which is made up of 15 percent saturated fat. Low fat content helps lower cholesterol and reduces the risk of heart disease, ”said Singh.
Rich in mono-unsaturated fatty acids, the oil will help lower bad cholesterol and increase good cholesterol in the body.
Rich In Omega 3 Fatty Acids
We all know how important omega 3 fatty acids are and canola oil provides just that. “It’s a great way for vegetarians to get these fatty acids to help you maintain a healthy heart, prevent the risk of heart disease, stroke, and ensure a healthy blood pressure”.
Oil is an important part of cooking for any family, post which there is often a bit of it left over, and contributes to waste. Canola oil, however, has a high smoking point. “This makes it healthy to be reused multiple times without compromising the oil’s taste or quality”.