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Nutrition Fact rice bran oil

RICE BRAN OIL (RBO)

Rice Bran is obtained from the granular coating between the rice kernel and the husk. The bran received from the Rice Mill is then cleaned by the sifter and runs through an oven to reduce moisture content and into the extraction plant. Suriny Rice Bran Oil is extracted using of added chemicals. Suriny Rice Bran Oil is physically refined producing naturally fortified oil with higher content of natural antioxidants and essential fatty acids.

Rice Bran Oil’s main components are unsaturated fatty acids, Gamma-Oryzanol, phytosterols, Vitamin E (Tocotrienols & Tocopherols). Tocotrienols Rich Fraction (TRF), a component of Vitamin E has shown effective cholesterol lowering properties. The best form of TRF comes from Rice Bran Oil which is contained in the outer grain hull of rice. Oryzanol and Vitamin E also retards the oxidative process of the oil which makes it the “The Healthy Oil” ideal for salad oil, frying, baking and grilling.

nutriční hodnoty rýžového oleje

NUTRITION FACT:

Suriny Rice Bran Oil is physically refined producing naturally fortified oil with higher content of natural antioxidants and essential fatty acids.

Rice Bran Oil’s main components are unsaturated fatty acids, Gamma-Oryzanol, phytosterols, Vitamin E (Tocotrienols & Tocopherols).

Tocotrienols Rich Fraction (TRF), a component of Vitamin E has shown effective cholesterol lowering properties. The best form of TRF comes from Rice Bran Oil which is contained in the outer grain hull of rice. Oryzanol and Vitamin E also retards the oxidative process of the oil which makes it the “The Healthy Oil” ideal for salad oil, frying, baking and grilling.

Fats and oils act as a heat transfer medium, but also become a component of the food.  Because of this dual function, the oil must meet a number of requirements.  It must have good thermal and oxidative stability.  It must also have good flavor, good shelf life and acceptable cost.  Finally, it must have consumer appeal.

There are two types of fats we consume in our daily diets.  One is invisible fat, which comes from all natural fat present in vegetables, fruits, cereals, poultry, meat, fish and other foods.  The other one is visible fat, which is the cooking medium, salad oils and other added sources of oils.  We have no control over the invisible fat intake. However, the quantity and quality of visible fat intake need to be controlled to maintain better health.

Comparing known vegetable oils and rice bran oil to the fatty acid profile recommended by the American Heart Association, we find RBO is the closest to the AHA recommendations.  AHA recommendations are that SFA in the diet above 10% is not good, as it tends to raise the cholesterol levels.  SFA below this 10% level is good for health.  MUFA at 10% and above is good as it maintains cholesterol levels, but below this level is not good for health.  PUFA at the 10% level is good, but too much of PUFA is known to generate free radicals and aid carcinogenesis and hence is not good for health.  PUFA below 10% is not good, as the body needs essential fatty acids for its metabolism.

Another component of fats and oils is the unsaponifiable fraction (unsap), which contains the antioxidants and micronutrients of the oil.  RBO has 4.2% of unsap, whereas all other oils have unsap less than 1-2%.  It is the combination of an excellent essential fatty acid profile and a high unsaponifiable fraction that brings about cholesterol reduction.  In addition to this RBO does not produce any allergenic reactions when ingested, as does several oils.  RBO has the highest cholesterol reduction capacity of any other oil.

RBO unsaponifiable fraction is rich in vitamin E complex, tocopherols and tocotrienols, a unique antioxidant known as gamma oryzanol, high quantities of phytosterols, polyphenols and squalene.  RBO has a very good shelf life compared to other cooking oils because of these antioxidants.  These compounds are nutritionally very valuable and it has been shown to be responsible for the hypocholesterolemic effect.  RBO appears to be the richest source of tocopherols and tocotrienols. Hence RBO not only has a good fatty acid profile, but also is a rich source of antioxidants and micronutrients.