Canola Oil Nutrition Facts: 884 Cal, 0g Protein

Structured Nutritional Journal

Canola Oil - Nutritional Profile

1. Calorific and Macronutrient Composition:

Reference: USDA FoodData Central, Food ID: 172049, "Oil, canola" (USDA, 2023a).

3. Functional Impact:

References:

4. Physical Properties:

References:

Energy

884 kcal

Protein

0 g

0% of calories

Carbohydrates

0 g

Fiber: 0.0g Sugars: 0.0g

Fat

100 g

Saturated: 28.1g Trans: 0g

Calorie Distribution Ratio

Protein (0%)

Carbs (0%)

Fat (100%)

Key Micronutrients

⚡ Vitamin E (alpha-tocopherol): 17.5 mg (117% DV) ⚡ Vitamin K (phylloquinone): 71.3 µg (59% DV) 💎 Trace amounts of Iron, Zinc, Copper (negligible contribution to daily intake). 🛡️ Phytosterols: ~550-1100 mg (primarily β-sitosterol, campesterol, brassicasterol) (USDA, 2023b; Health Canada, 2014). 🛡️ Lutein and Zeaxanthin: Trace amounts.

Biochemical Impact

Glycemic Index (GI) 0 (As a pure fat, canola oil does not contain carbohydrates and thus has no direct impact on blood glucose levels).

Glycemic Load (GL) 0.

Satiety Score High

Physical Volumetrics

Density: Approximately 0.916 - 0.923 g/cm³ at 20°C (68°F).

Volumetric Contraction/Expansion: Negligible for practical nutritional tracking purposes. Thermal expansion/contraction of oils typically ranges from 0.0006 to 0.0008 cm³/cm³/°C, meaning a volume change of less than 1% for a typical temperature swing during cooking (e.g., room temperature to frying temperature). This does not significantly affect mass-based nutrient calculations.

Citations & References

USDA. (2023a). FoodData Central, Oil, canola. U.S. Department of Agriculture, Agricultural Research Service. Retrieved from https://fdc.nal.usda.gov/fdc-app.html#/food-details/2710188/nutrients
USDA. (2023b). FoodData Central, Phytosterols. U.S. Department of Agriculture, Agricultural Research Service. Retrieved from https://fdc.nal.usda.gov/fdc-app.html#/nutrient-details/10000000/nutrients
Blundell, J. E., et al. (2010). Appetite control: methodological aspects of the evaluation of foods. Obesity Reviews, 11(3), 251-274.
Health Canada. (2014). Food Composition Table - Phytosterols. Retrieved from https://www.canada.ca/en/health-canada/services/food-nutrition/food-nutrition-data/food-composition-tables/phytosterols-table.html
Akhtar, M. J., et al. (2010). Effect of temperature on density and viscosity of vegetable oils. Journal of Engineering Science and Technology Review, 3(1), 1-5.
The National Canola Council (Canada). (2018). Canola Oil Technical Bulletin.

Field Notes: Dr. Aria Vance

Subject: Canola Oil
Focus: Volumetric expansion/contraction, historical context, tracking challenges.

The Slippery Truth: Why Tracking Canola Oil Is a Nightmare

Dr. Aria Vance, Lead Nutrition Data Scientist, NutriSnap

October 26, 2023

Canola. A word now synonymous with "vegetable oil," almost generic. But its journey? Fascinating. It started as rapeseed oil, you know, from the Brassica napus plant. Rapeseed. Not exactly appetizing. And honestly, for good reason back in the day; high levels of erucic acid made it… less than ideal for consumption. Toxic, even. Breeders in Canada, absolute heroes of agronomy, managed to cultivate variants with significantly reduced erucic acid. A triumph! So, "Canadian Oil, Low Acid" became "Canola." Brilliant rebranding. Pure genius, really, turning a pariah into a pantry staple.

But tracking this ubiquitous liquid? It's a fool's errand. It truly is. You drizzle, you pour, you sauté. "Just a splash," you think. A splash. What does that even mean? It coats, it clings, it disappears into your food. Trying to get an accurate read using traditional methods – scales, measuring spoons – is an exercise in futility. The sheer viscosity makes precise volumetric measurements a joke. You scoop a tablespoon; how much sticks to the spoon? To the bowl? Every time, it’s different. Every. Single. Time.

And scales? You zero out the plate, add the oil, then what? Pour it into the pan, inevitably leaving a gram or two (or five) clinging to the sides. Those uncounted grams? They add up. Fast. They become a phantom energy source, invisible to your log, yet very real to your metabolism. Barcode scanning? Oh, that’s rich. It tells you what kind of oil, sure, but not the amount you just poured into your stir-fry. It’s not a pre-portioned protein bar. It’s a dynamic, elusive medium, mocking our attempts at precision. Every drop, a tiny, unrecorded calorie ghost haunting our data.

We needed a paradigm shift. We needed to see what the human eye, what the clumsy measuring cup, simply couldn't quantify with necessary accuracy. We needed to transcend the manual, the messy, the inherently flawed. And then, at a hackathon, spurred by my own frustration with oil tracking, the seed for NutriSnap was planted. Computer vision. AI. The ability to forensically analyze a before-and-after photo, to calculate volumetric displacement, to account for surface tension and residual film. It’s not just scanning; it's seeing. Truly seeing. It transforms the guesswork into data. Accurate data. For every single drop. This... this changes everything.

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