Rapeseed oil is a widely used vegetable oil, valued primarily for its favourable fatty acid profile and high nutritional value. A large share of the fatty acids in rapeseed oil are monounsaturated fats, and it also contains moderate amounts of omega-3 and omega-6 fatty acids, which makes it well suited for everyday use as a fat source that supports cardiovascular health. Thanks to its good heat stability, rapeseed oil is suitable both in cold-pressed form for salad dressings and cold dishes, as well as for frying, stewing and baking.
In addition to its favourable fatty acid composition, rapeseed oil is an important source of fat-soluble vitamins. About 100 ml of rapeseed oil contains approximately 17.5 mg of vitamin E (about 146% of the daily reference intake, NRV) and 71.3 µg of vitamin K (about 95% NRV). Vitamin E acts as a powerful antioxidant, helping to protect cells from oxidative stress and supporting the normal function of the immune system, while vitamin K is involved in the regulation of blood clotting and contributes to normal bone metabolism. Thanks to this combination of nutrients, rapeseed oil is considered one of the most versatile and health-friendly vegetable oils, both for home cooking and in the food industry.
