Canolarapeseed

Canolarapeseed is a term that appears to refer to rapeseed varieties bred for the production of canola oil. It is not a standard designation in most scientific or regulatory sources, and its use may reflect branding or informal naming rather than a distinct botanical category. In common practice, the seeds come from canola cultivars derived from Brassica napus or, less frequently, Brassica rapa.

Most canola seeds are produced by Brassica napus (oilseed rape) or Brassica rapa, with B. napus accounting for the majority of commercial canola. Breeding programs, begun in the 20th century in Canada and expanded worldwide, selected for low erucic acid and low glucosinolate levels to improve oil quality and meal usability. Modern canola varieties are typically winter- or spring-planted and are grown in temperate regions around the world.

The seeds contain roughly 40–50% oil by weight. Canola oil is used as a cooking oil and in food products due to its low saturated fat content and favorable fatty acid profile, which is high in monounsaturated fats (notably oleic acid) and includes polyunsaturated fats such as linoleic and alpha-linolenic acids. The press cake or meal remaining after oil extraction is a high-protein byproduct used primarily as animal feed, with limited human-food use in some regions after processing.

Environmental and agricultural aspects include crop rotation and adaptation to temperate climates, with ongoing breeding to improve disease resistance, yield, and stress tolerance. Regulatory status of canola oil varies by region, but it is generally considered a heart-healthy edible oil in many nutrition guidelines.