Side-by-Side Comparison
Cooking Oils & Fats
Canola Oil (Refined Rapeseed) vs. Extra Virgin Olive Oil (EVOO)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Canola Oil (Refined Rapeseed)
Extra Virgin Olive Oil (EVOO)
Canola oil is refined oil extracted from low-erucic acid rapeseed (Brassica napus). Per 100g, it delivers 884 kcal, 63.3% monounsaturated fat, 28.1% PUFA (including 9.1% alpha-linolenic omega-3), 7.1% saturated fat, and a smoke point of 204°C (400°F).
Extra virgin olive oil is mechanically cold-extracted unrefined oil from olives (Olea europaea) with free acidity <0.8%. Per 100g, it provides 884 kcal, 100g lipids (73% oleic monounsaturated fat), a smoke point of 190°C–207°C (375°F–405°F), and rich polyphenols.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Smoke Point
|
204°C (400°F) | 190 – 207°C (375 – 405°F) |
|
Monounsaturated Fat (MUFA)
|
63.3 (Oleic Acid) % | 73.0 (Oleic Acid) % |
|
Polyunsaturated Fat (PUFA)
|
28.1 (Linoleic + ALA) % | 10.5 (Linoleic Acid) % |
|
Saturated Fat (SFA)
|
7.10 (Among the lowest of common plant oils) % | 14.0 (Palmitic Acid) % |
|
Omega-6 to Omega-3 Ratio
|
2 : 1 | 10 : 1 |
|
Primary Fatty Acid
|
Oleic Acid (C18:1) | Oleic Acid (C18:1 cis-9) |
|
Free Acidity (as Oleic)
|
≤ 0.10 % | ≤ 0.80 % |
|
Extraction Method
|
Expeller + Hexane extraction + Refining | Cold Mechanical First Press (< 27°C / 80.6°F) |
|
Shelf Life
|
12 – 18 Months | 18 – 24 Months (Dark glass, cool storage) |
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