Red palm oil is obtained by boiling or pressing the
pulp of the African oil palm , and its
production history goes back more than 5 thousand years. For the first time this oil began to be
consumed by the inhabitants of the West of Africa, then this
product, cheap in terms of cost, became very popular in Ancient Egypt. And at the beginning of the 18th
century, palm oil was brought to Europe, where its taste
and health benefits were appreciated.
Palm oil is now the most common vegetable
fat (the largest exporters are Malaysia and Indonesia). Inexpensive and
unique in its culinary properties, oil is used in the diet of the inhabitants of
Latin America, Southeast Asia and in some European countries.
During the production process, 3 fractions are obtained that differ in consistency
and physical properties: stearin , which is used for
technical purposes and in the food, fat and oil industry, classic
butter , which is optimal for baking, and olein ,
which is an ideal variant of oil for frying and
High-quality palm oil, due to its carotenoid content, has a
reddish-orange hue, has a pleasant aroma and a slight
nutty flavor. At temperatures over 30 degrees. classic
butter is liquid, but upon cooling it acquires a creamy or
solid consistency like margarine
How to choose
When choosing palm oil in a store, you should pay attention to the price
– a too cheap product is definitely of poor quality. Read the
label carefully : it indicates the level of harmful substances
and the degree of cleaning. It is better to choose well-known brands, as they
are more thoroughly tested.
The oil in the bottle should be light, clear and free of sediment.
Plastic capsules are better suited for long-term storage, the
product oxidizes faster in bottles.
How to store
Palm oil is advised to be stored in a cool,
dark and dry place as much as possible . At temperatures below + 18 ° C, the oil hardens,
but at the same time does not lose its useful properties. Remember that before use,
if the ambient temperature is less than + 18 ° C, the product must be
warmed up in a water bath (temperature not higher than + 55 ° C).
Palm oil has long been widely used
in Southeast Asia and Europe. They are used to
dressing salads, side dishes with this useful product ; soups, vegetables, fish and
meat are cooked on it . Also, this product, unique in its culinary properties, is often
used in homemade baked goods (when added to the dough, butter improves the
texture and taste of shortbread cookies, pastries, cakes, muffins, buns
and other confectionery and bakery products). With a delicate
nutty aroma and delicate taste, palm oil can be successfully used
as a substitute for butter in such traditional dishes as
porridge, pancakes, borscht, and pancakes.
The indisputable advantage of the oil is that it is ideal for frying
and deep-frying (this product can withstand heating
to high temperatures, does not burn or smoke, and does not impart an
unpleasant aroma or taste to fried foods). However, it is worth noting that a
dish prepared using thermal processing using
palm oil should be consumed immediately after cooking: the oil
hardens when cooled to room temperature, and therefore
the cooled dish does not look appetizing.
Also, the culinary advantages of the oil include its high resistance
The calorie content of this product is quite high, like any vegetable
oils. It reaches 899 kcal. Since the oil is too high in fat,
it is not suitable for those looking to lose excess weight. But
palm oil cannot do much harm either, since the fats
in its composition are poorly absorbed by the body.
Nutritional value per 100 grams:
Proteins, g Fats, g Carbohydrates, g Ash, g Water, g Calorie content, kcal – 99,9 – – 0,1 899
The beneficial properties of palm oil
Composition and presence of nutrients
Red palm oil is considered simply an excellent source of
carotenoids (precursors of vitamin
A), fatty acids, useful vitamin E, coenzyme Q10, and also
D and K, squalene, phospholipids, phytosterols, magnesium and other,
equally important minerals.
This oil contains 16 times more carotenoids than
carrots and 48 times more than
tomatoes. It should be noted that
among the carotenoids in palm oil , lutein is present, which is necessary for the formation of the
pigment layer of the macula of the retina, which provides
visual acuity. Also, carotenoids in the body under the action of enzymes
are able to turn into an antioxidant – the necessary vitamin A.
, vitamin E, is found in this herbal product in two forms
(tocopherol and tocotrienol). In terms of the content of tocotrienols,
this product occupies a leading position among other oils
(among them sunflower, soybean, cottonseed, corn and rapeseed).
A characteristic feature of palm oil is a high content of
saturated palmitic acid, which causes a change in the consistency of the
oil depending on the air temperature.
Also, palm oil contains the most useful Omega-9
(oleic) – 36-40%, Omega-6
(linoleic) – 5-10% unsaturated acids and in small amounts
stearic, lauric, arachidic, myristic acids and other
The uniqueness of the composition of palm oil is largely due to
the presence of a vitamin-like substance – a natural antioxidant
ubiquinone (coenzyme Q10), which is a catalyst for important
energy metabolism processes .
Useful and healing properties
The complex, consisting of palmitic, oleic, linoleic acids,
vitamins A and E, as well as Q10, has a beneficial effect on the
work of the cardiovascular system. So, they improve
muscle energy supply , normalize blood pressure, strengthen the walls of blood vessels, reduce the
risk of thrombus formation and plaque formation, and arrest the development of
inflammatory processes. That is why the use of oil is the
prevention of atherosclerosis,
hypertension, coronary artery disease, as well as heart failure,
cardiomyopathy, inflammatory diseases of the heart and blood vessels, stroke,
heart attack, etc.
The carotenoid lutein, which is part of the oil, reduces the risk of possible
degeneration of the so-called macular retina. Vitamin
A plays an essential role in the synthesis of the pigment rhodopsin, which is necessary
for the eye’s perception of colors and is “responsible” for visual acuity
in low light. Replenishing the deficiency of vitamin A, the oil helps to
improve the condition of the conjunctiva and cornea. And vitamin E protects the
lens from clouding (cataracts),
reduces pressure and has a beneficial effect on the state of the circulatory
system of the eyes.
Palm oil also improves the functioning of the digestive system. It
has a beneficial effect on the state of the digestive system,
improving the process of bile formation, preventing the accumulation of fatty
deposits in the liver, exerting a wound healing effect on erosions
and ulcers of the intestinal and stomach mucous membranes, preventing the development of inflammation
in the organs of the digestive system. Therefore, the use of oil is
recommended for the prevention and treatment of gastritis,
ulcers, gastroduodenitis, colitis, esophagitis, enterocolitis, cholelithiasis
, cholecystitis, cholecystocholangitis, cholangitis,
biliary dyskinesia , hepatosis and a number of other gastrointestinal diseases.
Regular consumption is also recommended as part of the diet
for those suffering from diabetes
or obesity. The oil helps to maintain sugar levels and
normalize lipid metabolism.
It is advised to use palm oil for diseases of the lungs and
bronchi, as well as for the body’s susceptibility to various respiratory
Palm oil is also effective as an adjuvant
in the treatment of anemia,
since vitamins significantly increase the level of hemoglobin.
Women should also include this herbal product in their diet,
during pregnancy and breastfeeding
, in the premenstrual and menopause periods,
as well as in case of problems of the genital area. The butter significantly improves the
taste and quality of breast milk, and the vitamin A and magnesium content in it
reduces the risk of osteoporosis, which is characteristic of menopause.
Having an anti-inflammatory effect and normalizing the balance of
estrogen, oil can be useful in the prevention
and treatment of diseases of the ovaries, breast, cervix and other ailments of the
It is recommended to use palm oil as a component of
baby food, since the phospholipids it contains are the
“building blocks” for the brain cells, nerves and organs of vision of the
This product also has a beneficial effect on memory, mental abilities, and is
used to prevent Alzheimer’s disease,
chronic fatigue syndrome and emotional disorders.
Palm oil is also used in the treatment of fractures, diseases of the
bones, spine and joints, to increase immunity, prevent
cancer and infectious diseases.
In addition, the combination of external and internal use of oil is
most effective for diseases of the skin or traumatic
injuries, gynecological diseases (use
oil- soaked vaginal tampons), constipation,
anal fissures, hemorrhoids (microclysters and rectal
tampons are effective ), periodontitis, periodontitis and other gum diseases.
(use soaked gauze wipes), cracks in the nipples
of a woman who is breastfeeding (lubricate them with oil).
Use in cosmetology
Thanks to the content of unsaturated acids and vitamin E, palm oil
moisturizes the skin, protects it from flaking and drying out, and also
protects the skin from premature aging, from age
spots and wrinkles associated with excessive exposure to ultraviolet
rays or hormonal imbalances.
A softening, toning
oil that makes the skin elastic and firm , it is excellent for dry, aging, flaky,
irritated, rough, sensitive or inflamed skin.
For mature, dry, fading, rough or flaky skin,
this product is recommended to be used instead of a night cream or
as a nourishing and softening mask (in this application, the
skin is lubricated with oil, left for 15 minutes, after which the
excess is removed with a napkin).
It is also useful to add palm oil to any homemade cosmetics
designed to soften,
moisturize or nourish the skin (before mixing the oil with other
oils, it must be heated at a temperature of no more than 55 degrees
in a water bath).
Palm oil can be used alone and with coconut
or olive oil as a face cleanser (but
not for oily skin).
Regular use of the oil is also recommended to prevent
splitting and brittle nails, to improve the condition and growth of
hair, as well as to eliminate the greasiness of the scalp.
Dangerous properties of palm oil
Pregnant and lactating women, as well as those who suffer from allergic
diseases, should consult a doctor before consuming oil .
The main harm of this oil is its high saturated
fat content . Many scientists argue that their use in large
quantities contributes to the appearance of vascular and heart diseases.
This plant product is refractory, which
means that it is not only processed, but also
partially excreted from the body, and some of it remains as toxins. They close up the
intestines, blood vessels and other organs. In addition, palm oil is carcinogenic
and may increase the risk of cancer.
Studies have shown that
palm oil- based infant formula can cause stool problems in children. Babies have
colic more often, and calcium is absorbed worse, which means that their bone
tissue is formed more slowly.
Palm oil video.