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Canola oil has 7% saturated fat, compared to 12% for sunflower oil, 13% for corn oil, and 15% for olive oil. It contains linoleic (omega-6) and α-linoleic acid (omega-3) essential fatty acids at 2:1 making it as one of the healthiest cooking oils at a ratio even better than olive oil. The us food and drug administration (fda) authorized a qualified health claim for canola oil's ability to reduce the risk of heart disease when used in place of saturated fat. unique features: · high source of monounsaturated fatty acids (mufa) · rich in omega fatty acids and vitamin e · has considerably low level of saturated fat · best ratio of omega 3 and mega 6 · high smoking point · neutral taste and flavor health benefits: · it has highest levels of plant sterols, especially β-sitosterol and campesterols. Phyto-sterols competitively inhibit cholesterol absorption in the gut and thereby can reduce cholesterol levels by 10% to 15%. · it is especially rich in mono-unsaturated fatty acids (mufa) which constitutes about 61% of total fats that help to lower ldl or "bad cholesterol" and increase hdl or "good cholesterol" in the blood. Research studies suggest that diet rich in monounsaturated fatty acids help to prevent coronary artery disease and strokes by favoring healthy blood lipid profile.

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