Ferme Olimega Camelina Oil (Cold Press) 270g

Product Introduction This is a 100%natural squeezed oil that carefully squeezed the Camerinasa Tiva that grew up in the great nature of Canada with a traditional cold press method (low -temperature squeezing). 1 Safe and secure cold pressed trans fatty acids. Cold press (cold -temperature pressure squeezing) is a manufacturing method that presses at 48 ° C or less. Cold press method does not perform high -temperature treatment, so it prevents trans fatty acids from generating. It is also a safe edible oil because he does not use hexane, a chemical solvent. 2 Omega Balance Omega 3 Omega 6 Omega 9 is perfectly well -balanced with the optimal "212", and there are some products blended with some kinds of oils in Canada to maintain this omega -balance. But the camerina oil is a very rare oil that keeps this optimal balance without blending. Omega 9 (olainic acidic acid), which is excellent in oxidative stability, is enabled by containing a certain amount to preserve and heated at room temperature.・ Omega 3 (α -linolenic acid) ・ ・ ・ 32g ~ 38g (among 100g) ・ Omega 6 (linoleic acid) ・ ・ ・ 17g ~ 19g (among 100g) ・ Omega 9 (oleic acid, etc.) ・ ・ ・ 30g ~ 35g (30g ~ 35g ( Among 100g) 3 Omega 3 -series edible oil that can be cooked can be cooked, so we do not choose how to use it. Camelina oil is a maximum of 240 ° C because of its abundant natural antioxidant components such as vitamin Eβ -carotene (vitamin A) plant sterol (fight chemical) phenolic acid (polyphenol). In addition, even if heated at 150 ° C for 30 minutes, Omega 3 is hardly broken (analysis at the Japanese Food Analysis Center). Furthermore, since it can be stored at room temperature even after opening, it is an oil that relieves the trouble of putting it in the refrigerator and keeping it in the refrigerator. *After two months after opening the dark place at room temperature, there was almost no oxidation (at the Japanese Food Analysis Center) ~ What is plant sterol? increase. How to use the raw ingredients and ingredients.