Description
Virgin coconut oil cold extracted from fresh, undried pulp.
The ripe coconuts, once harvested, are opened and their nutrient-rich pulp is cold pressed. during processing the temperature does not exceed 40 ° C).
This procedure takes place within 3 hours of opening the shell: the subsequent cold extraction allows to obtain an oil with a crystalline color (in the liquid and pure white state when it is solid) and with a fresh coconut flavor that contains the nutritional elements of which the pulp is rich. The clarity and the crystalline color make the difference!
It is an oil with multiple properties, which for this reason is also known in the herbal and cosmetic fields. It can be used in the kitchen or consumed as it is. Above 25 ° C it assumes the liquid state, without any alteration of its properties. It is not necessary to keep it in the refrigerator.
USE IN THE KITCHEN
It is a very versatile product suitable for multiple uses (replacing extra virgin olive oil in the 1: 1 ratio while instead of butter in the ratio 80g per 100g of butter ): for both baking and frying preparations, as it has a high smoke point and is very stable in cooking. Also suitable for cooking fish (sauteed shellfish) and for exotic recipes based on chicken or meat. Excellent as a base for spreads, it goes perfectly with chocolate and cocoa. Ideal if spread on bread or rusks, alone or in combination with fruit-based jams.
Do you know that …
1) Organic Cold-Processed Virgin Coconut Oil, even better if obtained from the fresh and undried pulp of ripe coconuts, is a food that safeguards the energy of the “Plant of Life” because it is not subjected to processes such as Refining, Deodorization and Bleaching typical of the industrial processing processes of pulp (coconut or palm), once it has been dried and often fermented in the ground at ‘open. With these procedures, certainly faster and cheaper, precious elements are also removed … once again it is appropriate to state that it is not the fruits of the earth that are “good” or “bad” but the difference is made by intervention of Man.
2) In Virgin Coconut Oil over 70% of the fats are Medium Short Chain Saturated Fats, the so-called Medium Chain Fatty Acids, which according to recent scientific studies possess clearly different characteristics compared to common saturated fats whose consumption must be limited.
2) Lauric Acid, one of the constituents of breast milk, is present with a quantity close to 50% in Virgin Coconut Oil.
3) The content of Palmitic Acid, unlike palm oil where it represents a very significant share of the lipid fraction, is less than 8-10%.
4) Virgin Coconut Oil contains about 7% of unsaturated and polyunsaturated fatty acids.
5) Organic Coconut Palms, in most cases wild, are not intensively cultivated, thus safeguarding the ecosystem in which they grow.
Nutritional information:
| Average values for | 100 g |
| Energy value | 900 kcal / 3700 kJ |
| Fiber | 0 g |
| Carbohydrates | 0 g |
| of which sugars | 0 g |
| Fat | 99,5 g |
| of which saturated | 93.26 g |
| Sale | 0.006 g |
FORMAT : 600g
