Dietary fat is important, and thankfully, the low-fat craze of decades past is behind us.
Not only is fat a great source of energy, pairing fat with other foods, like vegetables, helps in the absorption of fat-soluble vitamins, including Vitamins D, E, and A. Plus, it helps them taste great!
All fats are composed of smaller units called fatty acids, and each type of fat is made up of a unique combination of them.
The combination or ‘profile’ of different fats can impact health in different ways.
For heart health:
- Trans fatty acids should be avoided
- Saturated fatty acids should be limited or replaced with mono or polyunsaturated fatty acids
Omega-3s and omega-6s are polyunsaturated fatty acids and are known to provide heart health benefits. Both are also essential, meaning we must get them from food since our bodies don’t make them.
Whether you’re drizzling, sautéing or roasting, here’s why canola oil is a perfect fatty-acid fit for health:
- It contains no trans fat
- It is the lowest in saturated fatty acids of all common cooking oils
- Is a source of Omega-6s
- It has more plant-based Omega-3s than any other common cooking oil.
Compare other common oils here:
