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WHAT IS CANOLA

Canola oil is expelled from Canola seed, a yellow flowering plant of the brassica genus, which also contains broccoli, turnips, cabbage, cauliflower, and mustard in its family. The name Canola was adapted in 1978 by Canadian Industry, which was derived from “Canadian Oil, Low Acid”.  Standing as the best bet in the essential role for a healthy diet and human nutrition, Canola has been approved with a US FDA heart health claim.

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BEST AMONGST OTHER OILS

Containing LOWEST saturated BAD Fats amongst all vegetable oils,Canola Oil has HIGHEST monounsaturated GOOD fats compared to other edible oils.

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WHY COLD PRESS OIL

The oils extracted by directly crushing the seeds to preserve the flavours and nutrients for the highest quality of the oil are cold press oils. This method preserves flavour and nutrients for the highest quality of the oil, contains lower saturated bad fats than other oils but rich in monounsaturated good fats.

Cold Press Oils

Naturally Extracted, No use of chemicals while extracting of oil from oilseeds

No chemical refining is required as cold press oil is naturally edible along with its taste

100% natural & organic elements

High on nutritional values as no heating treatment is required.
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Refined Oils

Chemically Extracted Use of harmful chemicals while extracting of oil from oilseeds

After extracting the oil chemically, it is further treated with chemicals to make it edible, retain its taste, color & smell

Harmful compounds (3-MCPD, Glycidyl Esters)

Negative impact on nutritional value, due to heavy amount of heating
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BENEFITS OF CANOLA OIL

World over Doctors and Chefs recommends canola oil to be the healthiest and best cooking option available. It’s the best bet in the essential role of a healthy diet and human nutrition.

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EXPERT SPEAKS

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