Kanola

Kanola is an alternative spelling sometimes used for canola, the name given to the oilseed crop Brassica napus or Brassica rapa and the oil derived from its seeds. The more common spelling in most sources is canola; kanola may appear in some regions or branding.

Canola was developed in Canada in the 1960s and 1970s from rapeseed varieties bred to reduce erucic acid and glucosinolates. The name canola stands for Canadian oil, low erucic acid. It entered commercial use in the late 1970s, with broader adoption in the United States in the 1980s.

Canola plants are annual or short-lived perennials grown for seed production. They prefer temperate climates with cool growing seasons. Typical seed oil content ranges around 40 percent, and the meal remaining after oil extraction is used as animal feed. Crop rotation and integrated pest management support yields and sustainability in production systems.

Canola oil is low in saturated fat and rich in monounsaturated fats, with notable amounts of omega-3 fatty acids (alpha-linolenic acid). It is widely used as a cooking oil, in margarine, and in processed foods, and the pressed cake is used for animal feed or other industrial applications. Biodiesel use is common in some regions.