What are the effects of canola oil?

Fats are an indispensable food in our lives. Fats can replenish people's energy and provide the body with sufficient essential hormones such as cholesterol. As people's living standards improve, many people have begun to consume some oils with higher nutritional value. Among them, canola oil is becoming more and more popular. Let's take a look at the effects of canola oil.

1. Natural and balanced fatty acid ratio : The unsaturated fatty acid content of canola oil reaches 93%, and it has a natural golden ratio of fatty acids. Compared with other edible oils, canola oil has the lowest saturated fatty acid content (7%) and a higher monounsaturated fatty acid content (62%), slightly lower than olive oil, but at the same time has the best ratio of polyunsaturated fatty acids at 31%. Not easily oxidized; polyunsaturated fatty acids have been shown to lower blood cholesterol.

2. Rich in natural vitamin E : The vitamin content of natural pure canola oil is 73.8mg/100g. Unlike other edible oils, the vitamin E in canola oil is naturally formed and not added. Natural vitamin E is a fat-soluble vitamin, also known as tocopherol, and is one of the most important antioxidants. It is soluble in organic solvents such as fat and ethanol, insoluble in water, stable to heat and acid, unstable to alkali, sensitive to oxygen, and insensitive to heat. However, the activity of vitamin E is significantly reduced during frying. Natural vitamin E has the effects of anti-oxidation and anti-aging, beautifying and nourishing the skin. It has certain effects on female menstrual disorders and infertility and regulating male hormone secretion.

3. The fatty acid ratio of canola oil is relatively ideal, containing about 60% monounsaturated fatty acids and about 30% polyunsaturated fatty acids. Unsaturated fatty acids can regulate blood lipids and play a relatively positive role in maintaining cardiovascular and cerebrovascular health. The content of saturated fatty acids that may be harmful to human health is less than 10%, much lower than 19% of peanut oil, 15% of soybean oil and 14% of corn oil. Compared with rapeseed oil, the erucic acid content of canola oil does not exceed 3%.