Cook with canola oil
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About
Rapeseed oil is one of the oldest known vegetable oils. There are both edible and industrial forms produced from rapeseed, the seed of several cultivars of the plant family Brassicaceae (mustards). The term "rapeseed" applies to oilseeds from the species Brassica napus and Brassica rapa, while the term canola refers to specific rapeseed varieties bred to produce oil for use in human and animal foods. Canola is a portmanteau developed by Canadian plant researchers in mid 1970s and grown in Canada. In manufacturing, the edible varieties of canola are required to contain less than 2% erucic acid in Canada, the United States, European Union, and many other countries.
Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
Flavor compounds
52 compounds identified — FoodAtlas / FooDB verified
Molecular pairings
Pairs well with — computed from shared flavor compounds