(food engineering) An edible vegetable oil derived from rapeseed that is low in saturated fatty acids (less than 7%), high in monosaturated fatty acids (60%), and high in polyunsaturated fatty acids (30%).
canola oil
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(kə′nōl·ə ′öil)
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 | canola |
| Vitamin K Deficiency: Prevention |
| rapeseed oil (culinary) |
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| Which is healthier - canola or sunflower oil? Read answer... |
| What is the freezing temperature of canola oil? Read answer... |
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 | Sci-Tech Dictionary. McGraw-Hill Dictionary of Scientific and Technical Terms. Copyright © 2003, 1994, 1989, 1984, 1978, 1976, 1974 by McGraw-Hill Companies, Inc. All rights reserved. Read more |
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Mentioned in
- canola
- Vitamin K Deficiency: Prevention
- rapeseed oil (culinary)
- canola oil (culinary)
- vegetable oils (culinary)
- Cornmeal Porridge (recipes)
- Dow AgroSciences LLC (Subsidiary Company)
- Dal (recipes)
- oils (culinary)
- Shortening, table oils, margarine, and other edible fats and oils, not elsewhere classified (SIC 2079) (industry)
- margarine (culinary)
- Vegetable oil mills, except corn, cottonseed, and soybean (SIC 2076) (industry)
- Vegetarianism: Precautions
- fats and oils (culinary)
