Bright yellow rapeseed crops are now widely grown in UK fields. The oil is extracted from the seeds of the rapeseed plant to produce a golden oil.
The nutritional lowdown
Rapeseed oil contains the least saturated fat of all oils – and that’s good, as current advice confirms a diet high in saturated fat is linked to poorer heart health. It has less monounsaturated fat than olive oil, but a bigger proportion of polyunsaturated fat, which helps to lower LDL cholesterol. Plus, rapeseed oil contains considerably more vitamin E than olive oil – a tablespoon provides a fifth of our daily need for this powerful antioxidant. It’s also a good choice for cooking as its high smoke point allows it to retain its nutrition credentials.
AND THE WINNER IS…
Rapeseed oil. It’s lower in saturated fat, higher in vitamin E and has a higher smoke point, making it the better choice for cooking. However, it doesn’t have the polyphenols that extra-virgin olive oil contains. Opt for rapeseed oil for cooking and olive oil for drizzling, but use both sparingly as they’re high in calories.