Low in saturated fat: 7% of total fatty acids, lower than any other common cooking or salad oil.

A source of omega-6 fat: 22% of total fatty acids.

High in omega-3 fat: 11% of total fatty acids, the most of any common culinary oil.

Rich in monounsaturated fat: 61% of total fatty acids.

Cholesterol and trans fat-free.
        
Canola oil may reduce the risk of Coronary Heart Disease.

Health professionals recommend:

Keeping total fat intake between 25 to 35 percent of calories.

Choosing monounsaturated fat from sources such as nuts, seeds and vegetable oils including canola oil.
Increasing omega-3 fat from sources such as salmon, lake trout, walnuts, and canola oil.

Consuming less than 10 percent of calories from saturated fat per day.

Avoiding dietary fats that increase cholesterol.

The U.S. Food and Drug Administration authorized, in October 2006, a qualified health claim for canola oil based on its high percentage of unsaturated fats. The claim states:
"Limited and not conclusive scientific evidence suggests that eating about one and a half tablespoons (19 grams) of canola oil daily may reduce the risk of coronary heart disease due to the unsaturated fat content in canola oil. To achieve this possible benefit, canola oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day."