Health & Nutrition
At SaskCanola, we are proud of our Saskatchewan farmers who grow canola fields that produce one of the world's heart-healthiest oils for you and your family.
Through Canola Eat Well for Life, SaskCanola has partnered to promote canola health and nutrition with the Alberta Canola Producers Commission and the Manitoba Canola Growers Association. Canola Eat Well is about inspiring you in the kitchen and connecting you to the farm with Canada's oil, canola oil.
Canola oil is heart-healthy, versatile, and affordable. With its beneficial fat profile, neutral taste, light texture, and high heat tolerance, canola oil is ideal for everyday use in just about any culinary application - from salad dressings, sauces, marinades, and grilling to baking, sautéing, stir-frying, and deep-frying.
Canola Oil Resources
Canola oil adds to the delicious nature of baked goods because of its neutral taste, and provides them with a moist, soft texture containing no cholesterol and little saturated fat. Replacing solid fats like butter or lard with canola oil allows for a reduction in both total and saturated fat. It is possible to reduce total fat in a recipe by up to 25%, sparing calories without sacrificing goodness. Click here to view the baking substitution chart.
Canola oil has the least saturated fat of any culinary oil and is free of trans fat and cholesterol. It is high in monounsaturated fat, which may help reduce the risk of heart disease by lowering bad cholesterol and controlling blood sugar. Canola oil contains an ideal ratio of essential omega-3 and omega-6 fatty acids. Omega-3 fat is anti-inflammatory and may help protect against heart attacks and strokes. Omega-6 fat is important for human growth and development, as well as skin health. Canola oil is also a good source of vitamins E and K. Click here to view the dietary fat chart.
Canola is a very stable oil that doesn’t break down at high temperatures, so it’s ideal for sautéing, stir-frying, deep-frying, and other high-heat applications. Its smoke point - the temperature at which it begins to smoke and degrade - is one of the highest of all cooking oils at 468 °F. That’s well above ideal deep-frying temperatures (365-375 °F). Click here to view the smoke point chart.