Canola oil, or canola for short, is a vegetable oil derived from a variety of rapeseed that is low in erucic acid, as opposed to colza oil. There are both edible and industrial forms produced from the seed of any of several cultivars of the plant family Brassicaceae, namely cultivars of Brassica napus L., Brassica rapa subsp. oleifera (syn. B. campestris L.), or Brassica juncea, which are also referred to as "canola".

Sunflower oil is the non-volatile oil pressed from the seeds of sunflower (Helianthus annuus). Sunflower oil is commonly used in food as a frying oil.