RED PALM OIL (Elaeis guineensis )
Our Premium Nigerian Red Palm Oil (RPO); traditional, nutrient-dense edible oil extracted from the fruit of the oil palm tree (Elaeis guineensis ) is minimally processed to retain maximum nutritional value. Unlike refined palm oil, it preserves its natural carotenoids, tocotrienols, tocopherols, and polyphenols. The oil contains 500-700 mg/kg of natural carotenoids (alpha-carotene, beta-carotene, and lycopene), making it one of the richest plant sources of pro-vitamin A.
The oil is semi-solid at room temperature with a characteristic nutty, earthy flavor that enhances traditional Nigerian soups (Banga soup, Ofe Akwu), stews, and rice dishes. Its high smoke point (230°C) makes it excellent for frying, while its rich color adds visual appeal to dishes. The two main fractions—palm olein (liquid) and palm stearin (solid)—provide versatility for different culinary applications.
Nutritional Components (Per 100g / per tablespoon)
Per 100g
Energy: 884 kcal (High energy density)
Total Fat: 100g (100% fat content)
Saturated Fat: ~49-50g
(Predominantly palmitic acid (44%))
Monounsaturated Fat: ~37-40g
(Mostly oleic acid (39%))
Polyunsaturated Fat: ~9-10g
(Linoleic acid (10%))
Palmitic Acid (16:0):
44% (Principal saturated fat)
Stearic Acid (18:0): 4-5%
(Saturated fat)
Oleic Acid (18:1): 39%
(Heart-healthy monounsaturated)
Linoleic Acid (18:2): 10%
(Essential omega-6 fatty acid)
Vitamin E (Tocopherols): 15-25mg
(Antioxidant)
Vitamin E (Tocotrienols): 200-400mg/kg (Neuroprotective, cholesterol-lowering)
Beta-Carotene: 200-350mg/kg (Pro-vitamin A, antioxidant)
Alpha-Carotene: 150-250mg/kg
(Pro-vitamin A)
Liycopene: 50-100mg/kg
(Antioxidant, cardiovascular protection)
Phytosterols: 500-1000mg/kg
(Cholesterol-lowering)
Squalene: 200-500mg/kg
(Antioxidant, skin-protective)
Coenzyme Q10: 10-30mg/kg
(Mitochondrial function)
Polyphenols: Present
(Antioxidant, anti-inflammatory)
Key Benefits: World's richest natural source of beta-carotene and vitamin A precursors—effective for preventing vitamin A deficiency. Contains tocotrienols (rare form of vitamin E) with neuroprotective and cholesterol-lowering properties exceeding regular vitamin E. High antioxidant capacity from carotenoids and polyphenols—50-70% radical scavenging activity. Supports cardiovascular health through balanced fatty acid profile. Anti-inflammatory
Properties may help manage chronic diseases. Antimicrobial properties against Staphylococcus aureus, E. coli, and other pathogens. Supports skin health and wound healing. Completely GMO-free and highly sustainable yield per hectare.
Storage Instructions
Store in a cool, dark place in airtight containers
Shelf life: 12-18 months when properly stored; up to 2 years if kept cool and dark
Temperature: Room temperature (20-25°C) acceptable; refrigeration not necessary but can extend freshness
Light protection: CRITICAL—light degrades carotenoids and vitamin E rapidly; store in opaque, dark containers
Heat protection: Avoid temperatures above 30°C—heat accelerates oxidation and nutrient loss
Air exposure: Minimize—oxygen causes rancidity; keep containers tightly sealed
Container: Dark glass or food-grade opaque plastic containers preferred; avoid clear containers
Solidification: Normal at temperatures below 25°C—gently warm to liquefy (do not microwave)
Signs of spoilage: Rancid smell, off-tastes, significant color fading (from red-orange to pale yellow), or cloudiness
Quality note: Refined palm oil (bleached/deodorized) has 70% less carotenoids—choose minimally processed red palm oil for maximum nutrition
