Food Studies 30 - SaskCanola

Dietary FatCanola OilSafflower OilFlaxseed OilSunflower OilCorn OilOlive OilSoybean OilPeanut OilCottonseed OilLardPalm OilButter, meltedCoconut OilComparison of Dietary Fats7 21 11618 149 1612 7113 5715 915 5419 3327 54143 9151 1068 3 191 2*1*1857*177181629752348194739287SOURCE: POS PILOT PLANT CORPORATIONSaturated FatPolyunsaturated FatMonounsaturated Fatlinoleic acid(an omega-6 fatty acid)* Trace Fatty acid content normalized to 100%alpha-linoleic acid(an omega-3 fatty acid)oleic acid(an omega-9 fatty acid)Canola Oil Baking Substitution ChartIf a recipe calls for this much solid fat . . . try making it with this much canola oil.Solid FatCanola Oil1 cup (250 mL) > 3/4 cup (175 mL)3/4 cup (175 mL) > 2/3 cup (150 mL)1/2 cup (125 mL) > 1/3 cup (75 mL)1/4 cup (50 mL) > 3 Tbsp (45 mL)1 Tbsp (15 mL) > 2 tsp (10 mL)1 tsp (5 mL) > 3/4 tsp (4 mL)Not only will you eliminate trans and reduce saturated fats - you will also reduce the total amount of fat in therecipe by about 20 to 25%! This conversion works well for cakes, loaves, and muffin recipes.14BLM 10