A low cholesterol, unrefined alternative to other cooking oils
Adds a delicious flavor to traditional African dishes and adds an exotic twist to fried foods and baked goods
Harvested from West African oil palms
Nutrient Power. The red color comes from the natural presence of betacarotene and lycopene, which gives carrots and tomatoes their distinctive red and orange colors. Once digested, the body converts these to vitamin A. The equivalent amount of organic red palm oil offers 15 times the betacarotene of a carrot. As such, one teaspoon of the red palm oil supplies a child with the daily recommended allowance of vitamin A.
