ingredient information
Palm Kernel Oil Organic
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Palm oil is an edible plant oil derived from the pulp[1] of the fruit of the oil palm Elaeis guineensis. Palm oil is naturally reddish because it contains a high amount of beta-carotene (though boiling palm oil destroys the beta-carotene, rendering the oil colourless). Palm oil is one of the few vegetable oils relatively high in saturated fats (like palm kernel oil and coconut oil). It is thus semi-solid at typical temperate climate room temperatures, though it will more often appear as liquid in warmer countries. Palm oil contains several saturated and unsaturated fats in the forms of lauric (0.1%, saturated), myristic (0.1%, saturated), palmitic (44%, saturated), stearic (5%, saturated), oleic (39%, monounsaturated), linoleic (10%, polyunsaturated), and linolenic (0.3%, polyunsaturated) acids.[2] Like any vegetable oils, palm oil is designated as cholesterol-free,[3][4], however saturated fat intake increases LDL cholesterol.[5] Palm oil is a very common cooking ingredient in southeast Asia and the tropical belt of Africa. Its increasing use in the commercial food industry in other parts of the world is buoyed by its cheaper pricing[6] and the high oxidative stability of the refined product[7][8]. Palm oil contains more saturated fats than some other vegetable oils. The palm fruit yields two distinct oils - palm oil and palm kernel oil Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified.