MCT Oil contains medium-chain triglycerides derived from coconut oil and palm oil. It also includes caprylic and capric acids and is an excellent replacement for traditional cooking oil, as well as being great for salads and sauces.
MCT Oil - A Healthy Replacement for Conventional Cooking Oil in Cold Kitchens
MCT oil is a source of medium-chain triglycerides derived from coconut oil and palm oil. These are types of fats that are digested faster and more easily than other fats. The main components of liquid MCT oil are 50% caprylic acid (C8) and 30% capric acid (C10). It can be used to replace cooking oil, as it is excellent for cooking, or in salads and sauces. Additionally, it is free from GMOs and suitable for vegans.
Benefits of MCT Oil
- Source of medium-chain triglycerides
- Derived from palm oil and coconut oil
- Replaces traditional cooking oil
- Contains 50% caprylic acid
- Contains 30% capric acid
- Suitable for cooking, salads, and sauces
- Vegan-friendly
Ingredients
- MCT oil (medium-chain triglycerides) (from coconut oil / palm kernel oil) [50% caprylic acid (C8) and 30% capric acid (C10)].
Usage
- Use 1 tablespoon (15 ml) daily. MCT oil can be used as a replacement for cooking oils in salad dressings, sauces, or for cooking. Due to its low smoke point, it is not recommended for frying.
Nutritional Information
Nutritional Values per 1 serving (1 tablespoon - 15 ml)
- Energy 130 kcal
- Fat 14 g
- Of which saturated 14 g
- MCT oil (medium-chain triglycerides) (from coconut oil / palm kernel oil) [50% caprylic acid (C8) and 30% capric acid (C10)] 14 g
Warning
- The product is for adult use only. MCT oil may irritate the digestive system. To reduce this effect, consume with food. If pregnant, breastfeeding, taking medication, or having any health issues, consult your healthcare provider before use. Keep out of reach of children. Store in a cool, dry, and dark place, tightly closed in the original container. After opening, the product can be stored in the refrigerator or at room temperature. Manufactured in facilities that process yeast, wheat, gluten, soybeans, corn, milk, eggs, fish, or shellfish.
