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Canola oil is a vegetable oil obtained from the seeds of the canola plant, which is a kind of rapeseed. The term "canola" is an abbreviation for "Canadian oil, low acid," and the oil is noted for having low levels of erucic acid, which can be toxic in excessive quantities. Because of its moderate flavor, high smoke point, and nutritional profile, canola oil is one of the most extensively used cooking oils.
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