Rapeseed Oil has 59% mono-unsaturated
fat and 30% poly-unsaturated
fat. Nutritionalists suggest 2:1 Omega 6
to Omega 3
ratio in the diet. Extra Virgin Rapeseed Oil has this ratio. Find out more about the Omegas in Rapeseed Oil
Extra Virgin Cold Pressed Rapeseed Oil also contains Vitamin E. Vitamin E contributes to the production of cells from oxidative stress. Vitamin E is also necessary to preserve the Omega 3 in cooking, helping to keep its nutritional value. A serving size of 20ml provides 4.6mg (38% RDA) of vitamin E.
The burn point or “smoke point” is the temperature at which cooking oil starts to break down and the point at which flavour and nutritional degradation occurs. Heating oil beyond the smoke point can cause the oil to eventually ignite.
For these reasons it’s very important that the right oil is selected for the right job; for high temperature usage, such as frying and roasting, you should select an oil that has a higher smoke point than the temperature you are heating the oil to.
Rapeseed oil has one of the highest smoke points of any cooking oil and is well suited to high temperature usage and has a higher smoke point than olive oil* (RSSL - Certificate of analysis, P8-05233).
Dietary advice is updated regularly, simply search for "Rapeseed" in the following websites British Nutrition Foundation
, Food Standards Agency
and the British Heart Foundation
Reducing consumption of saturated fat and replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels as part of a varied and balanced diet. Omega 3, Omega 6 and Omega 9 are unsaturated fats.