Cooking oils play a pivotal role in our culinary experiences, influencing not only the flavor of our dishes but also their nutritional value. Among the various options available, canola and corn oil have emerged as popular choices for home cooks and professional chefs alike. Both oils are derived from plants, but their production processes, fatty acid compositions, and health implications differ significantly. Canola oil, extracted from the seeds of the canola plant, is known for its light flavor and high smoke point, making it an excellent option for frying and sautéing. Meanwhile, corn oil, derived from the kernels of corn, has a slightly sweeter taste and is often used in…