Rapeseed Oil

What is Rapeseed Oil?

Rapeseed Oil comes from the black seeds of brassica napus-plant from the mustard family, which has had increased interest in it as it has the lowest cholesterol content of any oils.

The same type of basic seed is used for canola oil -however the difference between nZeaola™ Rapeseed oil and canola is mainly in the processing. The processing for canola involves refining processes such as solvent extraction, deodorisation, removal of vitamins and bleaching whereas nZeaola™ Rapeseed Oil is cold pressed once, and left in its purest form -it is pure nZeaola™oil!

In addition the seed used for nZeaola™ is specially selected certified GE free, culinary varieties from Europe. In New Zealand the plant is flowering in October- so look for the fields of bright yellow flowers in the South Island from mid Canterbury down to Southland.

Rapeseed oil has in the past come second to its Mediterranean counterparts, olive and sunflower oil. Recent trends amongst celebrity chefs – Nigella Lawson, Hugh Fearnley-Whittingstall and Jamie Oliver, to name a few – have begun to shift focus towards celebrating this versatile, healthier cooking oil.

Fats and Oils Explained

It is important to understand that without fats and oils our bodies would not function properly, but it is really important to get the balance right and know the difference between the “good” and “bad”. Fats and oils;

  • Provide energy
  • Transport fat soluble vitamins A, D, E, K
  • Provide essential fatty acids omega 3, 6, and 9 involved in many important functions in the body including heart health

Fats and oils are defined as saturated or unsaturated depending on which of these it contains most of e.g. butter is mostly made up of saturated fat and rapeseed oil is mostly made up of mono saturated fat.

  • Saturated fats -tend to be solid at room temperature ie butter, coconut oil, animal fat.
  • Unsaturated fats- mono saturated and poly unsaturated tend to be liquid at room temperature (also known as essential fatty acids omega 3, 6, and 9) ie sunflower oil or olive oil.

In general, it is beneficial to steer clear of saturated fats when possible, and try to include more unsaturated fats in your daily diet – using healthy cooking oils instead of butter, and draining fat off roasts and meat based dishes.
Fatty Acid composition of Different Culinary Oils
Foster, Williamson & Lunn (2009) Culinary Oils and their Health Effects. Nutrition Bulletin 34(1)4-47


Rapeseed Oil -The Healthy Choice

Rapeseed oil is one of the healthiest oils available,  due to its beneficial balance of fatty acids and low saturated fat level.

  • Less unhealthy saturated fats than most other cooking fats and oils-50% less than olive oil and 1/3rd less than rice bran oil.
  • High in the heart healthy mono and polyunsaturated fats omega 3, 6 and 9
  • It is also a rich source of Vitamin E, a natural antioxidant
  • Contains plant sterols (Phytosterols) -which may contribute to the cholesterol lowering properties of rapeseed oil. Research also  indicates that Phytosterols have anti-inflammatory and anti cancer properties and their effects on the immune system balance are believed to be beneficial in treatment of allergies and other auto immune conditions.
Nutrients found in Rapeseed Oil Per 100g
Fatty Acid components of Rapeseed Oil
Saturated Fat 6.6g
Monosaturated fat (omega 9) 59.3g
Polyunsaturated fat (Omega 3 & 6) 23.3 g
Non Fatty acid components of Rapeseed Oil
Vitamin E (alpha-tocopherol) 17.5mg
Tocopherol gama 27.4mg
Tocopherol delta 0.99mg
Vitamin K 71.3 g
Stigmasterol 3mg
Campesterol 241mg
Betasitosterol 413mg

Foster, Williamson & Lunn (2009) Culinary Oils and their Health Effects. Nutrition Bulletin 34(1)4-47
These are typical values, but products will vary. For nutritional information specific to a product, check packaging labelling

Smoke Point Comparison

In cooking the smoke point of an oil or fat is the temperature when it starts to break down to glycerol and free fatty acids and the cook notices bluish smoke. The smoke point also marks the beginning of both flavour and nutritional degradation. So it is important when thinking of a fat for frying to consider the smoke point of specific oils or fats. For instance deep frying is a very high temperature process so it requires a fat with a high smoke point.

Fat/Oil Quality Smoke Point
Avocado Oil Refined 271C
Unrefined, Virgin 190-204 C
Olive Oil Extra Virgin 191C
Virgin 199 C
Rice Bran 254 C
Safflower Oil Unrefined 107 C
Refined 266 C
Soybean Refined 177 C
Rapeseed Oil unrefined 230 C
Grapeseed Oil 216 C
Canola Oil refined 246 C
Flaxseed Oil unrefined 107 C


Nutrition Information for nZeaola™ Cold Pressed Rapeseed Oil

NUTRITION INFORMATION Servings per package:
Average Quantity per 15mL Serving Average Quantity per 100mL
Energy 555kJ 3700kJ
Protein < 0.01g < 0.1g
Fat, total 15g 100.0g
Saturated 1.0g 6.8g
-Trans 0.0g 0.0g
-Polyunsaturated 4.2g 28.2g
omega 3 1.4g 9.5g
-alpha-linolenic acid (ALA) 1.4g 9.5g
-docosahexaenoic acid <0.01g <0.1g
-eicosapentaenoic acid <0.01g <0.1g
-omega 6 2.8g 18.6g
-monosaturated 9.8g 65.2g
-omega 9 8.2g 54.5g
Cholesterol < 1.80mg < 12mg
< 0.01g
< 0.01g
< 0.1g
Sodium 0.27mg 1.8mg
Vitamin E 2.9mg (30%RDI) 19.8 mg

Heart Foundation of New Zealand “Pick The Tick”

1000ml nzeaola bottletick

nZeaola ™ Cold Pressed Rapeseed Oil is New Zealand Heart Foundation Tick approved for the 500ml and the 1 Litre Culinary Oil pack sizes. The label on these product packs has the Heart Foundation Tick of Approval.

To obtain this approval nZeaola™ had to meet the requirements of Heart Foundation Tick Programme including; independent testing, compliance with the Heart Foundation Vegetable Oil Category and the New Zealand Food & labeling regulatory requirements.