Rapeseed germ oil

Lehnsgaard rapeseed germ oil is made from husked rapeseed, which is also called rape germ.
 On the one hand, husking the black seed pods ensures that the oil’s content of vitamins and nutrients is preserved intact, and on the other that the oil acquires a finely rounded, nutty, soft and mild taste.

If the rapeseed is not husked, the rapeseed oil will tend to have a slightly bitter aftertaste.
 Most of the rape seed oil that is sold in Denmark is made from rapeseed that has not been husked.

At the same time, Lehnsgaard rape seed oil is cold pressed. Once again, the gentle pressing retains far more vitamins and antioxidants. It provides a slightly smaller yield, but much better quality.

Rapeseed germ oil is one of the few vegetable oils that contains omega 3 fatty acids which are normally difficult for us to obtain, and which the body cannot generate by itself.

Cold-pressed rapeseed germ oil contains only six percent of the ‘hazardous’ saturated fatty acids.
In comparison, olive oil contains twice as much saturated fat*.

Lehnsgaard Rapsolie | Den Fede Nytte – Omega 3
Lehnsgaard Rapsolie | Den Fede Nytte – Mættet fedt

The composition of fatty acids in rapeseed oil

Rapeseed oil has superior health and nutritional properties as it has a very low content of saturated fatty acids (7%) and a high content of single unsaturated fatty acids. Uniquely, rapeseed oil has a high content of alphalinolenic fatty acid, which is good for the heart.

Use rapeseed oil every day – also for frying and baking

It is a myth that rapeseed oil does not tolerate being heated up. The high content of single unsaturated fatty acids in rapeseed oil makes it heat-stable in line with olive oil, and therefore rapeseed oil is very suitable for frying and baking. Other vegetable oils such as grapeseed and sunflower oil are more heat sensitive because they are rich in polyunsaturated fatty acids. This may mean that they can taste differently when heated up, but with regards to nutritional values this is of no importance.

If you are accustomed to using margarine, butter or mixed products for frying and baking, it will be a new experience to use rapeseed oil. In particular when frying, it will require a bit of practice to find out when the oil has the right temperature. Since the oil can be heated up to a higher temperature than butter or margarine, you will find that the oil sputters a lot if it is too hot. Therefore, when frying with rapeseed oil one must be patient, and as you know, practise makes perfect.

What is cold-pressed rapeseed oil?

When cold-pressing, the oil is extracted by the mechanical pressing of rapeseed germ (kernel) without the use of organic solvents or heat.
Cold-pressing is therefore a gentle method where both the natural content of vitamins and antioxidants, the beautiful yellow colour and the characteristic taste are all preserved in the oil.

There is a difference in cooking fats

Fat consists of a chemical compound of fatty acids and glycerol. The fatty acids can be divided into saturated, single unsaturated and polyunsaturated fatty acids.
Saturated fatty acids are found mainly in butter, cream, cheese, hard margarines, cakes, crisps/snacks, chips, fatty ready-made dishes and in fatty meat from four-legged animals. The intake of saturated fatty acids increases the amount of cholesterol in the blood and increases the risk of arteriosclerosis.

Single unsaturated fatty acids are found mainly in rape and olive oil, avocado, olives and nuts. Single unsaturated fatty acids lower the blood’s content of dangerous cholesterol and prevents arteriosclerosis.
Polyunsaturated fatty acids are found mainly in fatty fish (omega 3 fatty acids), soft margarine and grapeseed and sunflower oil etc. The polyunsaturated fatty acids also lower the cholesterol content in the blood.

If we minimise the intake of food with saturated fat such as butter and hard margarines, and instead use foods with single or polyunsaturated fats such as rapeseed oil, this will have a positive effect on the cholesterol balance in the blood.


If your recipes specify butter or margarine, they may be replaced with the following quantity of rapeseed oil:
100g. of hard fat can be replaced with 0,7dl rapeseed oil.

The Danish Heart Foundation’s summary of oils

Rapeseed oil and rapeseed germ oil:

Rape seed oil is extracted by mechanical cold- hot-pressing and refining. The latter gives a greater yield, 
but at the same time a product that is not equal to cold-pressed with regards to quality and taste. Cold-pressed rapeseed oil has a nutty flavour and the natural content of vitamins and antioxidants is preserved,
 while hot-pressed is more neutral in taste. Rapeseed oil can smell a little fishy if you use it for frying, 
but the smell does not penetrate into the food. The smell is due to the high content of omega-3 fatty acids. Rapeseed oil is yellow to golden and can be used for everything, including sweet pastries.
 Rapeseed germ oil is a finer version of rapeseed oil. Here only the kernel of the seed pod is pressed, without the husk. 
Rapeseed germ oil has a milder flavour than rapeseed oil. Saturated fat: 7 % Single unsaturated fat: 58 % Polyunsaturated fat: 35 % (n-3: 12 % n-6: 23 %)

*External link to the Danish Heart Foundation’s summary of oils (in danish)