Rapsiöljyn

Rapsiöljy, known in English as rapeseed oil or canola oil, is a vegetable oil derived from the seeds of the rapeseed plant. It is a widely used cooking oil with a relatively neutral flavor and a high smoke point, making it suitable for various cooking methods including frying, baking, and salad dressings. The plant itself is a member of the Brassicaceae family, which also includes cabbage and broccoli.

Historically, rapeseed oil contained high levels of erucic acid and glucosinolates, which made it less desirable for consumption and animal feed. However, through selective breeding, low-erucic acid and low-glucosinolate varieties, known as "double-zero" or "canola" varieties, were developed. Canola oil is the term commonly used for this improved version, particularly in North America.

Rapsiöljy is a significant source of monounsaturated fatty acids, primarily oleic acid, and also contains polyunsaturated fatty acids like linoleic acid and alpha-linolenic acid, including omega-3 fatty acids. Its nutritional profile is often highlighted for its potential health benefits, such as contributing to heart health. The oil is produced through pressing and often solvent extraction of the rapeseed seeds, followed by refining processes to remove impurities and undesirable characteristics. It is a staple in many cuisines and a common ingredient in processed foods due to its versatility and relatively low cost.