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Canola refers to both an edible oil (also known as canola oil) produced from the seed of any of several varieties of the Brassicaceae family of plants, and to those plants, namely a cultivar of Brassica napus L., Brassica rapa subsp. oleifera, syn. B. campestris L. or Brassica juncea. To be called canola, it must contain less than 2% erucic acid and less than 30 micromoles glucosinolates.
Consumption of the oil is common and is claimed not only to be completely safe for human and animal consumption, but also to be among the healthiest of plant-derived oils, having a relatively low amount of saturated fat and a high content of polyunsaturated fats. It is also used as a source of biodiesel.