Rapeseed oil was widely recognized in the 80s of the twentieth century, when it became possible to reduce the level of erucic acid in rapeseed - a rather harmful product. At the moment, this oil is considered one of the most popular in Europe, as it has a balanced composition (in demand it is in third place).
Rapeseed in the wild is not found in nature. It is cultivated in countries where there are favorable climatic conditions for its growth - such as China, India, Canada, and the states of Western and Central Europe. Its main producers are the Czech Republic, Poland and China, which collect up to half of the total global rapeseed crop.
Unlike other oils, rapeseed has an unusual flavor, very similar to nutty, favorable for creating gourmet dishes. In most countries, it is used to prepare various sauces and salad dressings, although it is also possible to fry on it.
Rapeseed oil is quite balanced: it contains unsaturated fatty acids (66%), polyunsaturated fatty acids (27%), saturated fatty acids (6%). Saturated fatty acids in it are less than in other vegetable oils. Rapeseed oil has vitamin E and carotenoids.
As you can see, the percentage of polyunsaturated fatty acids (Omega-3 and Omega-6) in this product is quite high, as in olive oil. These substances help lower blood cholesterol and strengthen the walls of blood vessels, as well as reduce the risk of blood clots. Rapeseed oil is considered a product that is useful when following an anti-sclerotic diet. Many European doctors advise using it instead of olive for dressing salads. The main difference between these oils from each other is that the production of oil from olives is a rather costly process, and therefore the price of such a product is significantly higher. Meanwhile, in terms of taste, rapeseed oil is in no way inferior to olive.
Rapeseed, like all other types of oils, is preferably stored in a cool dark place so that its useful properties are not lost. In such conditions, it will stand for a long time without deteriorating and without changing color and smell.
Currently, rapeseed oil, the harm of which, thanks to modern technology, is practically reduced to zero, is considered a complete food product. But several decades ago, when the content of erucic acid in rapeseed was quite high, this oil was used only for industrial purposes (in particular, for the production of soaps and drying oils) and was unsuitable for human consumption. Nowadays, the percentage of this acid has been reduced to almost zero, less than 0.2%, which does not affect the human body. And soon in the new varieties of rapeseed they promise to completely eliminate erucic acid and reduce the percentage of fatty acids. Therefore, rapeseed oil, the benefits of which are proved above, is gaining popularity around the world.
In this regard, rapeseed oil outperforms its counterparts, leaving behind the most common product in Russia - sunflower oil. After all, only the domestic market is saturated with this product of sunflower seeds, palm and flaxseed oil with rapeseed have been used all over the world for a long time - they are more healthy.