Canola oil is high in unsaturated fats and has the lowest amount of saturated fat among the common cooking oils. It contains high amounts of oleic acid (a monounsaturated fat) and alpha-linolenic acid (the plant-based omega-3 essential fatty acid).

Many clinical trials have shown that canola oil has health benefits when used instead of other fat sources. Canola oil is eligible to carry a qualified health claim from the U.S. Food and Drug Administration (FDA) for its ability to reduce the risk of coronary heart disease when used in place of saturated fat in the diet.