Palm oil is extracted from two types of oil palm fruit: Elaeis guineensis, which is common in African regions, and Elaeis oleifera, whichis found in South America. Palm oil contains about 50 percent saturated fat (majority of which is oleic acid), 40 percent monounsaturated fatty acids (MUFAs), and 10 percent polyunsaturated fatty acid (PUFAs).
Botanical Name: Elaeis guineensis
Method of extraction: Cold Pressed
Country of Origin: Malaysia
Ingredients: Pure Palm Oil
Color: Pale yellow to dark yellow when it is liquid, white to pale yellow when it is solid
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