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Green salad, with a raspberry or balsamic vinegar |
Grated carrot |
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COMPOSITION IN FATTY ACID: |
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COMPOSITION IN FATTY ACIDS: |
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COMPOSITION IN FATTY ACIDS: |
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SATURATED : 8 % |
7.94 0.06 |
SATURATED : 9 % |
8.95 0.05 |
SATURATED : 9 % |
8.95 0.05 |
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MONOUNSATURATED : 18 % |
18 |
MONOUNSATURATED : 62 % |
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MONOUNSATURATED : 69 % |
69 |
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POLYUNSATURATED: 74 % |
63 11 |
POLYUNSATURATED : 29 % |
28 1 |
POLYUNSATURATED : 22% |
21.8 0.2 |
Walnut oil and hazel nut oil, like olive oil, have an excellent fatty acid balance. They have very little bad fat (8 - 9 % only) and fall into the " non-fatty " product category.
Walnut oil, with its very high proportion of linoleic acid, contributes to a balanced diet and, in particular, helps prevent cardio-vascular diseases. Walnut oil, like hazel nut oil, is particularly rich in VITAMIN E. Vitamin E, an anti-oxidant, helps prevent cell ageing, certain diseases or toxicities, and helps preserve the oil itself.
A fundamental constituent of our hazel nut oil and olive oil is oleic acid (65 %) making them extremely digestible.
Oil extracted from excellent fruit at a cold or very low temperature have an interesting vitamin content (E = (15 mg/100 gr), (C=0.09 mg), (B6, B1, B2, PP). They can be kept for more than 2 years without becoming rancid or oxidising.
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Green salad, with a raspberry or balsamic vinegar |
Grated carrot |