Recent nutrition recommendations call for a further reduction of total fat intake to 30% and saturated fat intake to 10% of the total energy intake.
Amongst the common vegetable oil, canola oil is second only to olive oil in monounsaturated (oleic acid content).
Canola oil is among the few non-fish sources of Omega-3 Essential Fatty Acids (EFAs)- as the name suggests are ‘essential’
Must be consumed regularly as our body has limited storage for them.
Omega-3 fatty acids are also known for their effectiveness in lowering plasma cholesterol levels, a major risk factor in coronary heart diseases.
Eva Canola oil contains only 7% saturated fatty acids; about half the level present in corn oil, olive oil, and soybean oil and about one-quarter the level present in cottonseed oil, which is called ‘heart-friendly oil’.
