The healthiest of all commonly used cooking oils. It is lowest in saturated fat, high in cholesterol-lowering mono-unsaturated fat and the best source of omega-3 fats of all popular oils.

Studies confirmed that when used as part of a balanced diet, canola oil has been shown to lower blood cholesterol levels and have a beneficial effect on clot formation, thereby decreasing the risk of heart disease and stroke.

Corn Oil:
By removing free fatty acids and phospholipids from crude corn oil, the oil refining process gives corn oil one of the qualities consumers value most: its excellent frying quality and resistance to smoking or discoloration.

It also has a pleasant taste, resists developing off-flavors and offers high levels of polyunsaturated, instead of saturated fats.

Soybean oil:
The world's most widely used edible oil. In the United States, soybean oil accounts for nearly 80% of edible oil consumption.

Soybean oil's 85% unsaturated fat profile is among the lowest of the vegetable oils. Soybean oil contains 61% polyunsaturated fat and 24% monounsaturated fat.

Saturated fats in the diet can raise blood cholesterol levels and increase the risk of heart disease. Healthcare professionals recommend replacing saturated fats with unsaturated fats as much as possible. Like other vegetable oils, soybean oil contains no cholesterol.

Soybean oil is one of the few non-fish oils containing linolenic acid, an omega-3 fatty acid that has been shown to help prevent heart disease.