Palm Oil

Palm oil is an edible vegetable oil derived from the reddish pulp of the fruit of the oil palms. It is naturally reddish in color because of high beta-carotene content. It is one of the few highly saturated vegetable fats and is semi-solid at room temperature. Like most plant-based products, palm oil contain “zero” cholesterol. Its use in the commercial food industry in other parts of the world is widespread because of its lower cost and the high oxidative stability (saturation) of the refined product when used for frying. It is one of the few fatty fruits in existence, it’s likely to hold a substantial place in the human diet and is the second most consumed vegetable oil in the world. 

Palm oil is loaded with the following phytonutrients:

   –   Carotenoids (alpha-,beta-,and gamma-carotenes)

   –   Sterols (sitosterol, stigmasterol and campesterol)

   –   Vitamin E (tocopherols and tocotrienols)

   –   Water-soluble powerful antioxidants, phenolic acids and flavonoids