Canola oil was developed by Canadian plant breeders in 1974. It is derived from modified cultivars of rapeseed that exclude the anti-nutritional components of the original plant. By international standards, any oil labeled as canola must contain no more than 2 percent erucic acid and 30 micromoles of glucosinolates.
Canola oil has the lowest amount of saturated fat of any vegetable oil and is high in heart-healthy Omega-3 and Omega-6 fatty acids. One tablespoon of canola oil contains 124 calories, 14 grams of total fat and 1 gram of saturated fat. Canola oil is a versatile oil with a smoke point of 400 degrees Fahrenheit that adds a light, smooth flavor to a variety of recipes.