Rapeseed Oil

Rapeseed oil/Canola oil contains both omega-6 and omega-3 fatty acids in a ratio of 2:1 and is second only to flax oil in omega-3 fatty acid. Canola oil's proponents claim that it is one of the most heart-healthy oils and has been reported to reduce cholesterol levels, lower serum tryglyceride levels, and keep platelets from sticking together.

Since omega-3 fatty acids rapidly become offensive smelling and subject to rancidification when processed with high heat and oxygen, the oil is then subjected to a deodorizing process which removes much of the Omega-3 and replaces it with Tran’s fats. Mustard oil / Rapseed oil is composed mostly of the fatty acids oleic acid, linoleic acid and erucic acid. At 5%, mustard seed oil has the lowest saturated fat content of the edible oils.

Due to its high content of erucic acid, which is considered noxious, mustard oil is not considered suitable for human consumption in the United States, Canada and the European Union, although mustard oil with a low content of erucic acid is available. In India, mustard oil is generally heated almost to smoking before it is used for cooking; this may be an attempt to reduce the content of noxious substances, and does reduce the strong smell and taste.

During the production of oil, pressed cakes of the seeds are left over that have some amount of oil content. These cakes are distilled to make oil cakes, which serves as an animal feed. In the production process, around 37% oil is yielded and the rest is oil cake.