Canola oil
Canola oil is made at a processing facility by crushing the rapeseed. Approximately 43% of a seed is oil. What remains is rapeseed meal, a high quality animal feed. 22.68 kilograms (50 pounds) of rapeseed makes approximately 10 liters (2.64 US gallons) of canola oil.
Canola is a key ingredient in many foods. Its reputation as a healthy oil has created high demand in markets around the world. Canola oil has many non-food uses, and often replaces non-renewable resources in products including candles, lipsticks, newspaper inks, industrial lubricants and biofuels.
The average density of canola oil is 0.92 g/ml.

Health benefits
Compound Family % of total
Oleic acid
?-9
61%
Linoleic acid
?-6
21%
Alpha-linolenic acid
?-3
11% 9%
Saturated fatty acids
7%
Palmitic acid
4%
Stearic acid
2%
Trans fat
0.4%
Canola oil is low in saturated fat (less than 7%), is high in monounsaturated fat, and has a beneficial omega-3 fatty acid profile; it has well established heart health benefits and is recognized by many health professional organizations including the American Dietetic Association, and American Heart Association, among others. Canola oil has been authorized a qualified health claim from the U.S. Food and Drug Administration based on the theory that the absence of saturated fats in the oil content makes it a healthy food, consumption of which cannot cause coronary heart disease.

Erucic acid
Main article: erucic acid
Though wild rapeseed oil contains significant amounts of erucic acid, a known toxin, the cultivar used to produce commercial, food-grade canola oil was bred to contain less than 2% erucic acid, levels that are not believed to cause harm in humans and no health effects have been associated with its consumption by humans.Though an e-mail hoax has been circulated alleging canola oil can cause dangerous health problems, there is no reason to believe canola oil poses unusual health risks and its consumption in food-grade forms is generally recognized as safe by the United States Food and Drug Administration.