canola oil.

Canola oil is calorie-dense, containing approximately 884 calories and 100g of fat per 100g. Since it is 100% fat with no protein or carbohydrates, it should be used in moderation as part of a balanced diet.

Both are healthy options, but they serve different purposes. Canola oil has a higher smoke point and a neutral flavor, making it better for high-heat frying and baking, whereas olive oil is often preferred for dressings and low-heat cooking due to its flavor profile.

Yes, canola oil is keto-friendly because it contains zero net carbs and is composed entirely of fat. It is a common choice for those on a ketogenic diet looking for a neutral-tasting fat source for cooking.

Canola oil has a high smoke point of approximately 400°F (204°C). This makes it ideal for high-heat cooking methods such as sautéing, stir-frying, and deep-frying, as it won't break down or produce harmful smoke easily.

Canola oil has a very neutral, mild flavor and a light texture. This makes it a versatile kitchen staple because it does not alter the taste of the foods you are cooking or baking.

Yes, you can substitute canola oil for melted butter in most baking recipes to reduce saturated fat. Use a ratio of about 3/4 cup of oil for every 1 cup of butter; this works particularly well for moist cakes, muffins, and quick breads.

Store canola oil in a cool, dark place like a pantry, away from heat sources like the stove. Unopened bottles can last up to a year, while opened bottles are typically best used within 6 to 12 months for optimal freshness.

You can tell if canola oil is rancid if it develops a sharp, unpleasant, or 'off' odor similar to old paint or crayons. If the oil tastes bitter or has a significantly darker color than when purchased, it should be discarded.