Canola Meaning: Definition, Examples, and Translations
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canola
[kəˈnoʊlə ]
Definition
cooking oil
Canola is a type of edible oil derived from the seeds of the rapeseed plant, which is a member of the mustard family. It is known for its light flavor and high smoke point, making it a popular choice for frying and baking. Canola oil is also low in saturated fat and has a favorable balance of omega-3 and omega-6 fatty acids, which contributes to its reputation as a heart-healthy cooking oil. It is widely used in food production, ranging from salads to processed foods.
Synonyms
rapeseed oil, vegetable oil.
Examples of usage
- I prefer canola oil for frying because it doesn't have a strong taste.
- Many salad dressings are made with canola oil.
- Canola oil is often recommended for those looking to maintain a healthy diet.
Translations
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Interesting Facts
Agriculture
- Canola plants are known for their bright yellow flowers, which bloom beautifully and attract various pollinators like bees.
- The plant is grown primarily in Canada, the United States, and Australia, making it a significant crop in these countries.
Health & Nutrition
- Canola oil is considered heart-healthy because it has a low level of saturated fat and is high in omega-3 fatty acids.
- It's often recommended by dietitians for cooking due to its light flavor and high smoke point, which makes it suitable for frying.
Culinary Uses
- In cooking, canola oil is favored for stir-frying, baking, and salad dressings due to its subtle taste.
- It’s often used as a base in margarine and mayonnaise because it blends well without overpowering other flavors.
Economic Impact
- The canola industry contributes significantly to the agricultural economy, especially in Canada, where it's one of the largest cash crops.
- In recent years, there has been growth in the market for canola-derived biofuels, showcasing its versatility.
Origin of 'canola'
Main points about word origin
- The word 'canola' comes from 'Canada' and 'ola,' which means oil, highlighting its Canadian roots.
- Originally, it was called 'rapeseed oil' until the name was changed to reflect its origins and the fact that it doesn't contain harmful levels of erucic acid.
The term 'canola' was coined in the 1970s in Canada as a shortened form of 'Canadian oil, low acid.' This name was developed to distinguish the oil from traditional rapeseed oil, which had high levels of erucic acid, making it unsuitable for human consumption. Through selective breeding, a type of rapeseed was cultivated that produced lower levels of this harmful acid. The canola plant became a significant agricultural crop in Canada and eventually globally, recognized for its oil that has a favorable health profile. Over time, canola has come to symbolize advancements in biotechnology and agronomy, allowing for the production of healthier cooking oils. Today, canola oil remains one of the most widely used culinary oils in the world, prized for its versatility and health benefits.