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Cooking coconut oil 550gr

550gr.
CERTIFICATIONS
Physis Laboratory Vegan Certification Physis Laboratory Bio Certification
Product SKU: 000111 Categories: ,
Coconut oil is what you need to upgrade your eating habits. Some of its benefits: -It is rightfully considered a superfood due to its antibacterial, antiviral, antifungal and antiparasitic properties. -It boosts the immune system function, while helping with the detoxification of the body and the balancing of the digestive system. -It is the perfect choice to replace the common cooking fat you are using daily, because it has a high smoke point, neutral fragrance and taste. -Coconut oil has a high content of antioxidants, thus it fights free radical formation. -It is a rich source of vitamins and minerals. -Approximately 2/3 of its contents are middle-chain healthy fatty acids (MCFA), capryc, lauric and caprylic fatty acids, while 91% is healthy saturated fat. -Unlike long-chain fatty acids (LCFA), MCFAs are not stored as fat and are easily digested. -MCFAs have antimicrobial and antifungal action and are smaller in size, thus allowing energy to be produced faster, being processed by the liver.

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  • Antibacterial.
  • Antiviral.
  • Antifungal.
  • Antiparasitic.
  • Detoxifying.
  • Antioxidant.
  • Balances the digestive system.
Cooking coconut oil is extracted from the dried coconut flesh (copra).
Formulated with: 100% coconut oil Formulated WITHOUT: trans-fat, gluten, allergens, preservatives, chemical additives, artificial pigments, fragrance, genetically modified organisms (GMO)
Balance your diet by incorporating coconut oil into your daily cooking habits. Use it to cook with, roast or fry just like common cooking fats. It is ideal for high heat due to its high smoke point.
  • You do not have to take any precautions during its use.
  • Safe to use during pregnancy.
  • Store in a cool dry place.
  • Do not use after the expiration date printed on the packaging.
Nevin, K. G., and T. Rajamohan. “Beneficial effects of virgin coconut oil on lipid parameters and in vitro LDL oxidation.” Clinical biochemistry 37.9 (2004): 830-835. Assunção, Monica L., et al. “Effects of dietary coconut oil on the biochemical and anthropometric profiles of women presenting abdominal obesity.” Lipids 44.7 (2009): 593-601. Marina, A. M., YB Che Man, and I. Amin. “Virgin coconut oil: emerging functional food oil.” Trends in Food Science & Technology 20.10 (2009): 481-487.

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