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What Is The Difference Between Canola Oil And Vegetable Oil

Canola oil versus vegetable oil

Most kitchen pantries are stocked with both canola and vegetable oils. Both are generally inexpensive and great for baking and cooking due to their neutral flavor and high smoke point.

So what sets these two staples apart? The main difference between the two comes down to the composition of the fats.

If you’re wondering which oil is healthier or better for specific recipes, read on to learn more about the difference between canola and vegetable oils.

Young man in supermarket comparing bottles of oil, rear view, close-up
Noël Hendrickson/Getty Images


What is Canola Oil?

Canola oil is derived from a canola variety created through crossing plants. It was developed by Canadian scientists in the 1970s as an edible version of the canola plant, which contains toxic components called erucic acid and glucosinolates.

Pure rapeseed oil has 43% erucic acid, while rapeseed oil should be less than 2%, which is safe for human consumption. The name “canola” comes from “can” from Canada, and “ola” for “oil, low acid”.

Canola oil is a neutral cooking oil, which means it has a mild flavor. It’s great to use when you don’t want to add extra flavor to a dish or want to cook something over high heat. It’s low in saturated fat, free of trans fat, and is a good source of monounsaturated fat (which can be good for your heart) compared to many vegetable oils.


What is Vegetable Oil?

Vegetable oil is technically any oil extracted from the seeds or other parts of fruit. For example, canola, soybean, grape seed, olive, and avocado oils fall under the “vegetable oil” category.

Vegetable oil is also a neutral oil with a light flavor and high smoke point. The nutritional benefits vary according to the ingredients contained in the vegetable oil. For example, most vegetable oils in the supermarket are made with corn oil, soybean oil, or a blend. Soy-based vegetable oils like Crisco are generally low in saturated fat and free of trans fat, but canola oil has the least saturated fat among the vegetable oils.


Is there a difference in their smoke point?

The smoke point, also known as the burning point, is the temperature at which an oil begins to decompose and degrade. When oil is heated beyond its smoke point, it can result in foul-smelling cooking and can add an acrid, burnt flavor to food.

Both vegetable oil and canola oil have a relatively high smoke point. Canola oil has a smoke point of 400 degrees F, and vegetable oil (when made from corn or soybeans) can reach 450 degrees F. This means you can use vegetable and canola oil for just about anything. in the kitchen: frying, sautéing, sautéing, frying and more.


Can you substitute canola oil and vegetable oil?

Yup! You can use vegetable oil when it calls for canola oil and vice versa. While they have slightly different tastes, the result will be the same when you cook with both, whether you’re frying, sautéing, baking, etc. If saturated fat is a concern, you may prefer canola oil. Otherwise, you can use them interchangeably.


How to properly store cooking oil

Regardless of the oil you’re using, you need to store your bottles properly. If possible, store the oil in a dark, cool place. If you don’t regularly use a lot of vegetable or canola oil, buy smaller bottles so that nothing goes to waste. If stored too long, oil can oxidize and go rancid, so if your oil smells bad (and you’ll be able to tell), don’t use it.

Related content:

  • When to cook with avocado oil
  • 9 Ways to Use Olive Oil You Haven’t Tried Yet
  • Salted vs Unsalted Butter: What’s the Difference?


Canola oil versus vegetable oil

Most kitchen pantries are stocked with both canola and vegetable oils. Both are generally inexpensive and great for baking and cooking due to their neutral flavor and high smoke point.

So what sets these two staples apart? The main difference between the two comes down to the composition of the fats.

If you’re wondering which oil is healthier or better for specific recipes, read on to learn more about the difference between canola and vegetable oils.

Young man in supermarket comparing bottles of oil, rear view, close-up
Noël Hendrickson/Getty Images


What is Canola Oil?

Canola oil is derived from a canola variety created through crossing plants. It was developed by Canadian scientists in the 1970s as an edible version of the canola plant, which contains toxic components called erucic acid and glucosinolates.

Pure rapeseed oil has 43% erucic acid, while rapeseed oil should be less than 2%, which is safe for human consumption. The name “canola” comes from “can” from Canada, and “ola” for “oil, low acid”.

Canola oil is a neutral cooking oil, which means it has a mild flavor. It’s great to use when you don’t want to add extra flavor to a dish or want to cook something over high heat. It’s low in saturated fat, free of trans fat, and is a good source of monounsaturated fat (which can be good for your heart) compared to many vegetable oils.


What is Vegetable Oil?

Vegetable oil is technically any oil extracted from the seeds or other parts of fruit. For example, canola, soybean, grape seed, olive, and avocado oils fall under the “vegetable oil” category.

Vegetable oil is also a neutral oil with a light flavor and high smoke point. The nutritional benefits vary according to the ingredients contained in the vegetable oil. For example, most vegetable oils in the supermarket are made with corn oil, soybean oil, or a blend. Soy-based vegetable oils like Crisco are generally low in saturated fat and free of trans fat, but canola oil has the least saturated fat among the vegetable oils.


Is there a difference in their smoke point?

The smoke point, also known as the burning point, is the temperature at which an oil begins to decompose and degrade. When oil is heated beyond its smoke point, it can result in foul-smelling cooking and can add an acrid, burnt flavor to food.

Both vegetable oil and canola oil have a relatively high smoke point. Canola oil has a smoke point of 400 degrees F, and vegetable oil (when made from corn or soybeans) can reach 450 degrees F. This means you can use vegetable and canola oil for just about anything. in the kitchen: frying, sautéing, sautéing, frying and more.


Can you substitute canola oil and vegetable oil?

Yup! You can use vegetable oil when it calls for canola oil and vice versa. While they have slightly different tastes, the result will be the same when you cook with both, whether you’re frying, sautéing, baking, etc. If saturated fat is a concern, you may prefer canola oil. Otherwise, you can use them interchangeably.


How to properly store cooking oil

Regardless of the oil you’re using, you need to store your bottles properly. If possible, store the oil in a dark, cool place. If you don’t regularly use a lot of vegetable or canola oil, buy smaller bottles so that nothing goes to waste. If stored too long, oil can oxidize and go rancid, so if your oil smells bad (and you’ll be able to tell), don’t use it.

Related content:

  • When to cook with avocado oil
  • 9 Ways to Use Olive Oil You Haven’t Tried Yet
  • Salted vs Unsalted Butter: What’s the Difference?


Video about What Is The Difference Between Canola Oil And Vegetable Oil

Nutrition Showdown: Canola Oil vs. Vegetable Oil

Do you know which oil is best? Get the facts in this video. Disclosure: Canola Info is a client of mine.

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