At a glance
Summary
Canola oil is a processed culinary ingredient that is typically extracted using high heat and chemical solvents, which can degrade its nutritional quality. It is classified as a seed oil, which is considered less desirable due to its high omega-6 fatty acid content and potential introduction of harmful trans fats during refining. These factors contribute to a lower score compared to healthier oils like extra virgin olive oil or avocado oil.
Key ingredients 1
Canola oilVery Bad
Canola oil is classified as a seed oil, which is considered very bad due to its high omega-6 fatty acid content. The oil is typically extracted using high heat and chemical solvents, which can degrade its nutritional quality. Additionally, the refining process may remove beneficial compounds and introduce harmful trans fats.
Risks
High omega-6 content may promote inflammation when consumed in excess. The refining process can introduce trans fats, which are linked to cardiovascular disease.
Processing
Processed Culinary Ingredients
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