Canola oil is expelled from Canola seed, a yellow flowering plant of the brassica genus, which also contains broccoli, turnips, cabbage, cauliflower, and mustard in its family.

Canola has been conventionally plant bred from rapeseed since 1970s by Canadian plant breeders. The name Canola was adapted in 1978 by Canadian Industry, which was derived from "Canadian Oil, Low Acid".

Not all fat is bad. Containing low saturated Fats in comparision of other vegetable oils, Canola Oil has good amount of monounsaturated fats and

 has the ratio of Omega3 : Omega6 (1:2)  essential fatty acids when compared to other edible vegetable oils. Being a vegetable oil, it is a source of Vitamin-E and Omega3. Standing as a good bet in essential role for a healthy diet and human nutrition,

Fat is part of every cell in the body, a valuable source of energy, aids in absorption of the fat-soluble vitamins A, D, E and K, as well as beta-carotene, keeps body warm and slows digestion so that you feel full for a longer period. 

World over Doctors and Chefs promotes canola oil to be one of the versatile cooking option available. 
It may contribute as essential role for a healthy diet and human nutrition.