CANOLA
PLANTS 
Canola
plants grow anywhere
from 1 m (3 ft.) to 2 m (6 ft.)
tall since growing conditions greatly
affect the height and quality of the crop.
Each plant produces groups of yellow
four-petalled flowers which produce
small, green pods about
5 cm (2 in.) long.
As the plant ripens, the pods turn brown.
When harvested, each pod is cracked open
to yield about 20 seeds.
CANOLA SEEDS
The
seeds are stored for future
processing or processed immediately.
During processing, seeds are crushed
to extract the oil.
Each seed contains approximately
40% of oil.
CANOLA Oil
Is most
popular edible oil,
characteristically known as:
1.- Cooking oil with the LOWEST saturated
fat (7%) among all vegetable oil.
2.- Cooking oil with the HIGHEST amount of
Alpha-Linolenic Acid (11%) known also as
(An Omega - 3 fatty acid).
These anti-blood clotting play an important
role in reduction of coronary heart disease.
3.- Reusable repeatedly without transferring any flavor from one
food to the next. (Assuming that the oil is strained after each use.)
4.- Very stable cooking oil. Canola oil will not give off any smoke
below 238 C (460F) and last longer than any other oil in the frying
pan.
5.- Vitamin E
(c)
2000 - MBM Food Products
