Canola oil is the lowest in saturated fat for commonly used vegetable oils. It is a source of monounsaturated fat, and beneficial omega-3 fatty acid. It is one of the most widely consumed vegetable-based oils. Canola oil is derived from rapeseed, an oilseed plant. The name canola is derived from “can” (from Canada) and “ola” which refers to “oil”.
An all purpose cooking oil for your day to day cooking needs. It can be used to fry bacon and eggs, saute vegetables or make delicious desserts. Vegetable oil is a combination of soyabean and canola oils.
Soybean oil is a versatile oil with a neutral flavour. It is one of the most widely used edible oils in the world, popular for its health benefits and high smoke point. Soybean oil contains natural antioxidants which remain in the oil even after extraction. Soybean oil is derived from pure soybean which contains up to 80% unsaturated fatty acid.
Rice bran oil is extremely versatile and can be used for many different types of cooking. The oil is extracted from the outer brown layer of rice. It is very good for stir-frying and deep frying. It has one of the highest smoke points and a light and mild flavour (so it doesn’t interfere with the taste of baking). Rice Bran Oil is a naturally occurring source of Vitamin E and gamma oryzanol.
Coconut Oil is extracted from the kernel or meat of mature coconuts harvested from the coconut palm. With its high saturated fat content, coconut oil is slow to oxidize making it resistant to rancidification, giving the product up to six months at 24 °C (75 °F) without spoiling.