What is Canola?

Canola's history goes back to the rapeseed plant, but canola and rapeseed are not the same. Because canola and rapeseed have different chemical compositions, the names cannot be used interchangeably. In the 1970s, Canadian plant breeders produced canola by altering rapeseed in two ways: reducing the levels of glucosinolates (which contribute to the sharp taste in mustard) and licosenic and erucic acids (two fatty acids not essential for human growth). This was achieved through traditional plant breeding methods.

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The Official Definition of Canola
Canola Oil is defined as an oil that must contain less than 2% erucic acid, and the solid component of the seed must contain less than:

30 micromoles of any one or any mixture of

3-butenyl glucosinolate, 4-pentenyl glucosinolate,

2-hydroxy-3 butenyl glucosinolate, and 2-hydroxy-

4-pentenyl glucosinolate per gram of air-dry, oil-free solid.