canola
UK: kəˈnəʊlə | US: kəˈnoʊlə
n. A type of edible oil derived from the seeds of certain varieties of rapeseed, low in erucic acid and glucosinolates.
n. The plant (Brassica napus or Brassica rapa) cultivated to produce canola oil.
The word "canola" was invented in the 1970s by Canadian scientists who developed a safer, edible variant of rapeseed oil. It blends "Canada" (the origin of the innovation) with "ola" (suggesting oil with low acidity). The name distanced the product from "rapeseed," which had negative connotations due to its high erucic acid content.
Canola oil is a popular choice for frying due to its high smoke point.
Farmers in Canada extensively grow canola for its versatile oil.
The canola fields bloom with bright yellow flowers in spring.
Canola is genetically modified to resist pests and herbicides.
Nutritionists recommend canola oil for its heart-healthy fats.