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Canola oil, or canola for short, is a vegetable oil derived from rapeseed that is low in erucic acid, as opposed to colza oil. There are both edible and industrial forms produced from the seed of any of several cultivars of the plant family Brassicaceae, namely cultivars of Brassica napus L., Brassica rapa subsp. oleifera, syn. B. campestris L. or Brassica juncea, which are also referred to as "canola".
Consumption of the oil has become common in industrialized nations. It is considered safe for people to eat,[1][2] and has a relatively low amount of saturated fat, a substantial amount of monounsaturated fat, with roughly a 2:1 mono- to poly-unsaturated fats ratio.[3] It is also used as a source of biodiesel.