Rapeseed oil

Rapeseed oil is one of the oldest known vegetable oils. There are both edible and industrial forms produced from rapeseed, the seed of several cultivars of the plant family Brassicaceae (mustards). The term "rapeseed" applies to oilseeds from the species Brassica napus and Brassica rapa, while the term canola refers to specific rapeseed varieties bred to produce oil for use in human and animal foods.[1] In manufacturing, the edible varieties of canola are required to contain less than 2% erucic acid in Canada, the United States, European Union, and many other countries.[1][2][3]

Canola is produced as low erucic acid rapeseed (LEAR) oil and is generally recognized as safe (GRAS) by the United States Food and Drug Administration (FDA).[2][4]

In commerce, non-food varieties are typically called colza oil.[5] In 2022, Canada, Germany, China, and India were the leading producers of rapeseed oil, accounting together for 41% of the world total.

  1. ^ a b "The Biology of Brassica napus L. (Canola/Rapeseed)". Plant and Biotechnology Risk Assessment Unit Plant Health Science Division, Canadian Food Inspection Agency, Government of Canada. 22 December 2017. Retrieved 18 September 2025.
  2. ^ a b "21 CFR 184.1555 "Rapeseed oil"". US Food and Drug Administration. 1 April 2010. Retrieved 19 April 2020. (ecfr.gov version)
  3. ^ Corrigendum to Commission Regulation (EC) No 2019/1870 of 7 November 2019 amending and correcting Regulation (EC) No 1881/2006 as regards maximum levels of erucic acid and hydrocyanic acid in certain foodstuffs
  4. ^ "Rapeseed oil, Low erucic acid". US Food and Drug Administration. 13 February 2025. Retrieved 18 September 2025.
  5. ^ Velíšek J (2013). The Chemistry of Food. Wiley. p. 102. ISBN 978-1-118-38383-4.
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