The scientific name of palm oil is Elaeis guineensis, and it comes from the fruit of oil palm trees. It is a highly versatile oil with a broad range of properties and functions, making it very useful and widely used. The oil is naturally reddish in color because of its high beta-carotene content. Refined Palm oil naturally contains the nutrients alpha-carotene, beta-carotene, and lycopene.
The cooking palm oil has PUFA 10% and MUFA 44% as well as fortified with Vitamin A & D, as per FSSAI.
All nutritional values and other technical values may vary.
All nutritional values and other technical values may vary depending upon crop season, heat, mode of cooking etc.
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