Palm Oil – 5 Litres

Description

Origin:

Palm oil is derived from the fruit of the oil palm tree, primarily the species Elaeis guineensis. The oil palm tree is native to West and Central Africa but is now widely cultivated in tropical regions worldwide, especially in Southeast Asia. Palm oil is the most widely consumed vegetable oil globally, used in cooking, processed foods, and industrial products.
It has a reddish color due to its high beta-carotene content, which is also an antioxidant.
Palm oil production is controversial due to deforestation and habitat destruction concerns, especially in countries like Indonesia and Malaysia.
Other Names:
Yoruba: Epó pupa
Igbo: Mmanụ akwụ
Hausa: Mai ja

Health Benefits:

Rich in Carotenoids: Palm oil contains a high amount of carotenoids, especially beta-carotene, which the body converts into vitamin A, important for vision and immune function.
Source of Vitamin E: It provides tocotrienols, a form of vitamin E with antioxidant properties that protect cells from damage.
Heart Health: Red palm oil, in particular, has been associated with reducing cholesterol levels when used in moderation.
Nutritional Information (per tablespoon):
Calories: 120 kcal
Fat: 14 g (Saturated: 7 g, Monounsaturated: 5 g, Polyunsaturated: 1.5 g)
Vitamin E: 2.17 mg (14% DV)

Fun Fact: Did you know?

Globally, palm oil supplies 40% of the world’s vegetable oil demand on just under 6% of the land used to produce all vegetable oils.

Uses:

Cooking: Commonly used in frying and cooking due to its high smoke point.
Food Products: Found in margarine, chocolate, baked goods, and instant noodles.
Industrial: Used in the production of soaps, cosmetics, and biodiesel.

Recipes & Videos:
International Recipe: African Red Palm Oil Soup Video: How to Make Palm Oil Soup (Replace with a real video link)
Local Recipe: Nigerian Banga Soup Video: Nigerian Banga Soup Recipe (Replace with a real video link)

Best Storage Method: Store in an airtight container in a cool, dark place away from direct sunlight to prevent oxidation. Refrigeration is optional but may extend shelf life. If refrigerated, palm oil may solidify, but this doesn’t affect its quality.
Shelf Life:
Room temperature: 1 year.
Refrigerated: Up to 2 years.