Canola oil virgin

Canola oil gives many meals a pleasantly mild, nutty flavor. Its mild flavor and its balanced fatty acid composition make canola oil to an 'all round cooking oil'. The virgin canola oil is rich in omega-3-fatty acids and vitamin E.

Ingredients
virgin rapeseed oil* from hulled seeds
* = ingredients from organic farming
** = from biodynamic agriculture

Characteristics
optimal fatty acid spectrum, bottled in-house by Rapunzel

Usage
ideal for the preparation of cold dishes such as potato salad, dressings and spreads, also for steaming

Additional information, nutritional values, vitamins & minerals, allergens

Additional information

Preparation
Canola seeds that were cultivated in Europe are pressed without heating. The oil is filtered and filled into bottles.

Produced in
Germany

Country of origin
EU agriculture

Origin of the main ingredients
Various countries

Quality
EU Bio-Logo

Storage advice
Protect from light and heat.

Legal name of the food product
Virgin canola oil

Nutritional values

referred to 100ml

Calorific value		3404 kJ / 828 kcal
Fat		92,00 g
of which saturates		6,70 g
of which monounsaturated		59,70 g
of which polyunsaturated		25,60 g
Carbohydrates		0,00 g
Sugar		0,00 g
Protein		0,00 g
Salt		0,000 g

Further nutritional values

related to 100ml

Alpha-Linolenic acid

4,90 g

Allergens

Eggs and products thereof		not contained
Peanuts and products thereof		not contained
Fish and products thereof		not contained
Cereals containing gluten or cereal products		not contained
Crustaceans and products thereof		not contained
Milk and products thereof including lactose		not contained
Lupins and products thereof		not contained
Nuts and products thereof		not contained
Celery and products thereof		not contained
Mustard and products thereof		not contained
Sesame seeds and products thereof		not contained
Soy and products thereof		not contained
Sulfur dioxide or sulfites (more than 10mg/kg or 10 mg/l SO2)		no
Molluscs and products thereof		not contained

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Recipies with Canola oil virgin

FAQ

FAQ about Canola oil virgin

What are the differences between the cooking oils?

Each of our high-quality oils is characterised by its individual taste and its own fatty acid spectrum, provides valuable ingredients and is particularly versatile in its use.

More Informations:

Are Rapunzel cooking oils cold-pressed?

Yes! Cold-pressing processes take place without the addition of heat, so that the natural valuable ingredients of the oil are largely preserved. We apply even stricter standards to our virgin cooking oils because we have set the outlet temperatures at a maximum of 40°.

Things to know about cooking oils

What does cold-pressed mean for cooking oils?

Cold-pressed simply means that no heat is added during pressing. However, it says nothing about temperatures arising during pressing or about possible temperature increases before and after pressing. Cold-hammered (an outdated term from the time when oil seeds were still beaten in jute sacks in a wooden press with a wedge) is also a less meaningful designation of oils in the health and natural food sector.

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Which oil is best for frying?

Rapunzel coconut and frying oil are all wonderfully suitable for frying, baking and deep-frying. These frying and deep-frying fats have the decisive advantage in the hot kitchen of remaining stable even at high temperatures and not developing any substances that are harmful to health. They are tasteless and have a long shelf life. Rapunzel frying oil is pressed from 100% high oleic sunflower seeds from controlled organic cultivation, without external heat input. It contains a high content of oleic acid, which makes it particularly suitable for baking, frying and deep-frying at high temperatures.

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What do streaks in the oil mean?

Streaks in the oil or on the bottom of the bottle are natural components of the seeds, so-called secondary plant substances and seed components. This is not a detriment to quality.

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What does virgin mean for cooking oils?

This is how Rapunzel labels its mechanically pressed, unrefined oils without the addition of heat. They are produced according to quality guidelines elaborated in the natural food sector exclusively from single-variety k.b.A. raw materials. The outlet temperature for nut and seed oils must not exceed 60 °C. Treatment with steam (deodorisation) or prior roasting is not permitted. Apart from filtration, the oil must not be post-treated

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Which cooking oils are suitable for the raw food diet?

Raw food info for all products (PDF) https://www.rapunzel.de/download/produktuebersicht-rohkostqualitaet_v1910.pdf --> Please link to the current raw food list.

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Recipes with Canola oil virgin

Indian chickpea vegetable stew with jasmine rice

Sunflowerbutter chia cups