rapsiöljy

Rapsiöljy, also known as canola oil in North America, is a vegetable oil derived from the seeds of the rapeseed plant. The term "canola" is a portmanteau of "Canadian oil, low acid." Modern varieties of rapeseed were developed in Canada in the 1970s to produce oil with a lower erucic acid content, making it suitable for human consumption.

The production process typically involves crushing the rapeseeds to extract the oil, followed by refining to remove impurities and undesirable flavors. Rapsiöljy is characterized by its mild flavor, light color, and high smoke point, which makes it versatile for various cooking applications, including frying, baking, and salad dressings.

Nutritionally, rapsiöljy is a good source of monounsaturated fats and polyunsaturated fats, including omega-3 and omega-6 fatty acids. It is also low in saturated fat. This fat profile is often cited as a reason for its inclusion in heart-healthy diets. The oil is widely used in food products and for domestic cooking in many parts of the world, particularly in Europe and North America. Its cultivation is a significant agricultural activity in several countries.