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1. Any of several varieties of the rape plant having seeds containing oil that is very low in erucic acid and high in monounsaturated fatty acids.
2. An edible oil made from such a plant.
[Can(ada) o(il,) l(ow) a(cid).]
(Cookery) a cooking oil extracted from a variety of rapeseed developed in Canada
[C20: from Can(ada) + -ola, from oleum]
can•o•la(ˈkæn l ə, kəˈnoʊ lə)
a variety of rapeseed containing an oil low in erucic acid.
[1975–80; Can(ada) o(il), l(ow) a(cid)]
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|Noun||1.||canola - vegetable oil made from rapeseed; it is high in monounsaturated fatty acids|
oleic acid - a colorless oily liquid occurring as a glyceride; it is the major fatty acid in olive oil and canola oil; used in making soap and cosmetics and ointments and lubricating oils