- Expeller Pressed
- Perfect for baking, frying, sauteing, and in dressings and sauces
Ellyndale® Organics Canola Oil is a premium cooking oil that’s carefully extracted from organic rapeseed using an expeller-pressed method so you get the cleanest, most versatile oil available. Organic Canola Oil is perfect for high temperature cooking (smoke point is approximately 470ºF) such as sautéing, searing and frying, yet it’s just as suitable as a finishing drizzle for your favorite salads and other dishes. Its mild taste allows the natural flavor of your favorite recipes to shine through.
Ellyndale® Organics Canola OiI has no trans-fats and has the lowest saturated fat content of any cooking oil. With its Omega-3 and Omega-6 fatty acid content, as well as Vitamin E, our Organic Canola Oil is as good for you as it tastes.
Canola Oil Questions & Answers
- What is canola oil?
Canola oil is the oil of the Rape plant (Brassica napus), also known as the Rapeseed plant. Rapeseed is related to mustard, turnip, radish, and horseradish plants. Unrefined rapeseed oil has been used for centuries in Europe and Asia for cooking. In North America Rapeseed oil initially wasn't used for human consumption due to its bitter taste, a result of their high erucic acid and glucosinolate content. In 1974 a new variety of the rapeseed plant was bred in Canada that contained significantly lower amounts of both of these bitter compounds, and the oil from this new, cross-bred plant has been used domestically for healthy cooking ever since.
- What makes canola oil a healthy alternative to other oils?
From the FDA website: Limited and not conclusive scientific evidence suggests that eating about 1 ½ tablespoons (19 grams) of canola oil daily may reduce the risk of coronary heart disease due to the unsaturated fat content in canola oil. To achieve this possible benefit, canola oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day. One serving of this product contains 14 grams of canola oil.
- Wasn't canola oil created through genetic engineering?
In 1974 the rapeseed plant was genetically modified through traditional cross-breeding to reduce the amount of erucic acid in canola oil, making it palatable and suitable for human consumption. Scientists were finally able to successfully replace the erucic acid in rapeseed oil with the monounsaturated fat, oleic acid.
While some may use the terms genetic modification and genetic engineering interchangeably, they are notably different. Genetic modification, or cross-breeding, has been widely used and accepted for thousands of years and is a safe and natural way of improving food crops through natural gene combinations. Genetic engineering was developed in the '70's and entails the splicing of genes to create combinations that aren't natural, such as splicing a plant's genes with fish genes to increase the plant's resistance to a certain disease.
Today, the majority of the canola grown in North America is from genetically engineered seeds, but there are still non-GMO, Identity Preserved (IP) canola crops being cultivated, and NOW chooses to use only these crops, and the resultant canola oil, for our Ellyndale Organics™ Non-GMO Canola Oil.
|Serving Size:||1 tbsp (15 mL)|
|Servings Per Container:||33|
|Amount per Serving||% Daily Value|
|Not a significant source of cholesterol, dietary fiber, total sugars, added sugars, vitamin D, calcium, iron, and potassium.|
|Total Fat||14 g||18%|
|Saturated Fat||1 g||5%|
|Trans Fat||0 g|
|Polyunsaturated Fat||4 g|
|Monounsaturated Fat||9 g|
|Total Carbohydrate||0 g||0%|
Certified Organic by QAI.
Packaged in the USA.
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