Canola oil is a healthy cooking oil made from crushed canola seeds. The seeds of the canola plant are crushed to release the oil contained within the seed. The oil and solids then undergo further processing – the oil for cooking oil and food products, and the solids as a high-value ingredient for animal feeds. Almost all commercial canola oil is extracted using hexane solvent, which is recovered at the end of processing. Finally, the canola oil is refined using water precipitation and organic acid to remove gums and free fatty acids, filtering to remove color, and deodorizing using steam distillation. Sometimes the oil is also bleached for a lighter color. Cold-pressed and expeller-pressed canola oil are also produced on a more limited basis. Canola oil is high in unsaturated fats and has the lowest amount of saturated fat among the common cooking oils. It contains high amounts of oleic acid (a monounsaturated fat) and alpha-linolenic acid (the plant-based omega-3 essential fatty acid) . About 44% of a seed is oil, with the remainder as a canola meal used for animal feed. About 23 kg (51 lb) of canola seed makes 10 L (2.64 US gal) of canola oil.