While research is in praise of olive oil till now, new study has thrown light on similar health benefits for canola oil that is extracted from the canola plant for use as kitchen oil.
Besides its nutritional value, canola oil is billed as weight-reducing agent to tackle obesity and lifestyle risks in modern day food habits.
With its taste-less and light texture, canola oil has a mild flavour and may not immediately attract the taste-lovers but its ingredients overwhelm the features of sauteing and baking and scores above olive oil with high heat tolerance, which is badly required for Indian food that is often fried.
With less than 10 percent saturated fat from total other daily-taken food, canola oil has minimal trans fat with less than 300 mg of cholesterol on daily intake. Especially the polyunsaturated fats — Omega-3 and Omega-6 are abundant in the oil, which our boday cannot make but depend on external supplementation.
Canola oil with its plant-based Omega-3 fat, measuring 11%, acts as a major supplementary diet for those keen on reducing cholestrol-related weight. About 1.5 tablespoons or 19 grams of canola oil daily will help in reducing the heart diseases and blood pressure, if used as replacement for saturated fat, said some studies in the past.
Canola oil is also rich in fat-soluble vitamins E and K, which are key agents acting as antioxidant and blood-clotter respectively. More than that, its ability to reduce abdominal fat is being played up in recent studies as researchers have pointed out its positive effect as a heart-healthy diet for controlling obesity and reducing weight.
Citing a recent study, researchers said consuming canola oil on a daily basis for one month continuously will reduce belly fat by 1.6 percent, if it means considerable for those eager to reduce their weight.
Its use was not new in India where the mention of this oil was traced almost 4,000 years ago, and was in use in China and Japan 2,000 years ago and in Northern Europe, lamps were lighted with this oil during the 13th century. When steam was invented, rapeseed oil from canola was found to clung to water- and steam-washed metal surfaces better than other lubricants.
Its demand was very high in World War II caused high demand for the oil as a lubricant for the rapidly increasing number of steam engines in naval and merchant ships.