Canola Oil (Refined Rapeseed)
Cooking Oils & Fats · 9 specs
Direct Answer
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).
Source: USDA FoodData Central (FDC ID: 175204) · Last reviewed Aug 28, 2026
Specs
| Smoke Point | 204°C (400°F) |
| Monounsaturated Fat (MUFA) | 63.3 (Oleic Acid) % |
| Polyunsaturated Fat (PUFA) | 28.1 (Linoleic + ALA) % |
| Saturated Fat (SFA) | 7.10 (Among the lowest of common plant oils) % |
| Omega-6 to Omega-3 Ratio | 2 : 1 |
| Primary Fatty Acid | Oleic Acid (C18:1) |
| Free Acidity (as Oleic) | ≤ 0.10 % |
| Extraction Method | Expeller + Hexane extraction + Refining |
| Shelf Life | 12 – 18 Months |
Low Saturated Fat & Neutral Flavor
Canola is among the lowest of any common cooking oil in saturated fat (7%) -- only a few specialty high-oleic oils (e.g. high-oleic sunflower or safflower) run slightly lower -- with a balanced 2:1 Omega-6 to Omega-3 ratio and a largely neutral culinary flavor.
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