Why is Palm Fruit Oil red?
The striking red colour of Palm Fruit Oil is due to its exceptionally high levels of caroteinoids, a large family of pigmented compounds with high nutritional value (e.g. alpha- and beta-carotenes and lycopene).

Palm Fruit Oil contains on average 13 to 15 times more carotenes than carrots and 40 to 50 times more carotenes than tomatoes.

What are alpha and beta-carotenes?
They are non-toxic, pigmented precursors of vitamin A. Our bodies convert them into vitamin A as and when required. Vitamin A is important in, amongst others, maintaining good vision and supporting the immune system.

Vitamin E: tocopherols and tocotrienols
Tocopherols and tocotrienols are two forms of the strong antioxidant, vitamin E. They, too, remove the damaging oxygen free radicals. Among all vegetable oils, Palm Fruit Oil has by far the highest level of naturally occurring tocotrienols (Graph 1).

What about the fatty acids?
Palm Fruit Oils is an efficient source of energy, providing equal amounts of saturated and unsaturated fatty acids. The composition of fatty acids in Palm Fruit Oil is (on average) as follows:

• 40% oleic acid (monounsaturated), 10% linoleic acid and 0.4% linolenic acid (both polyunsaturated)
• 44% palmitic acid (monosaturated), 4.6% stearic acid, 1.1% myristic acid and 0.2% lauric acid (all three saturated).

Bioavailability of nutrients/vitamins
Palm Fruit Oil contains important vitamins and other phytonutrients (plant nutrients). Their quantities and ratios are as originally formed by Nature and remain unaltered by the refining process. The body is able to absorb and utilize the carotenes, tocopherols and tocotrienols in Palm Fruit Oil extremely well (i.e. their bioavailability is very high) because these fat-soluble vitamins are present in the oil medium.

Why is Palm Fruit Oil good for you?
Palm Fruit Oil not only tastes good, IT IS ALSO GOOD FOR YOU because it is:
• A 100% natural product
• High in natural carotenes
• High in natural vitamin E (tocopherols and tocotrienols)
• 100% vegan

And because it contains:
• No cholesterol
• No trans fatty acids
• No hydrogenated oil
• No sodium
• No preservatives
• No artificial colourants

It also has:
• High natural biovailability of phytonutrients
• A powerful combination of antioxidants
• Exceptional stability during frying

Why is Palm Fruit Oil so stable?
Palm Fruit Oil’s exceptional resistance to the detrimental effects of atmospheric oxygen is due to its unique composition of fatty acids, namely low concentration of readily oxidised linolenic and linoleic acids and high levels of protective antioxidants (carotenes, tocopherols and tocotrienols). Palm Fruit Oil therefore retains its freshness and its valuable properties over long periods of storage.

Palm Fruit Oil has exceptional frying stability