Cholesterol Free*
Canola Oil is a Cholesterol Free Food with 14g of Total Fat per Servingmg
0%
Sodium
0mg
0%
Total Carbohydrate
0g
0%
Protein
g
Not a significant source of dietary fiber, total sugars, added sugars, vitamin D, calcium, iron and potassium.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.
Canola oil is an edible vegetable oil derived from seeds of rape plants that produce oil with less than 2% erucic acid content. It was originally developed in Canada, and its name is believed to be shortened from "Canada Oil Low Acid".
Definition provided by The J.M. Smucker Company
According to the FDA, the most common food allergens are milk, peanuts,
eggs, fish, crustacean shellfish, soy, tree nuts and wheat.
This product does not contain milk, peanut, egg, fish, crustacean shellfish, soy, tree nut or wheat allergens.
SmartLabel™ includes certifications from independent organizations that have meaningful
and consistent standards for product composition, environmental protection and/or social justice.
Warning: Oil will catch fire if overheated. Damage or serious burns may result. Do heat carefully, uncovered, on medium heat. Do reduce heat if smoking occurs. Do not leave unattended while heating. Do not refill bottle with hot oil. If oil catches fire: Do turn off heat. Do cover pot until cooled to room temperature to avoid reignition. Do not carry pot until cool. Do not put water in hot or flaming oil.
The J.M. Smucker Company is committed to complying with federal GMO labeling regulations, specifically the Bioengineered Foods Disclosure Act. These regulations will require labeling of foods that contain bioengineered (GMO) ingredients. Disclosure must be through text, a symbol, or a scannable code, such as a SmartLabel™ QR code. Once the government has fully developed the language and guidelines for labeling, Smucker will implement these requirements across all products with genetically modified ingredients.
