Virgin Coconut Oil, Certified Organic - 20 oz.
NOW® Organic Virgin Coconut Oil is a high grade, unrefined premium nutritional edible oil obtained from the first cold pressing of organic coconut (Cocos nucifera) kernels. Virgin Coconut Oil is naturally trans-fatty acid free and high in medium chain triglycerides (MCT).
This oil typically contains the following beneficial fatty acids per serving (natural variation may occur): Lauric Acid 6.5 g, Myristic Acid 2.4 g, Caprylic Acid 1.0 g, Capric Acid 800 mg, Oleic Acid 800 mg and Linoleic Acid 200 mg.
Take one tablespoon 1-2 times daily with meals. This Organic Virgin Coconut Oil can also be used in salad dressings, sauces, or any type of cooking as a source of essential fatty acids.
Serving Size: 1 TBSP (15 mL)
Servings Per Container: 39
|Amount Per Serving||% Daily Value*|
|Calories from Fat||120|
|Total Fat||14 g||22%|
|Saturated Fat||12 g||60%|
|Trans Fat||0 g|
|Polyunsaturated Fat||0.2 g|
|Monounsaturated Fat||0.8 g|
* Percent Daily Values are based on 2,000 calorie diet.
† Daily Value not established.
Ingredient: Organic Virgin Coconut Oil.
Contains no: sugar, salt, starch, yeast, wheat , gluten, corn, soy, milk, egg, shellfish or preservatives. Vegetarian/Vegan Product.
Certified Organic by Quality Assurance International
Storage Guidance: Store in a cool, dry and dark environment in a tightly sealed original container. After opening, product can be refrigerated or stored at cool room temperature. This product may begin to solidify at temperatures below 78 degrees F (26 degrees C).
Natural Appearance: In its natural state, NOW Virgin Coconut Oil has a highly variable composition due to its low solidification threshold of 78° F. At temperatures below 78° the product will begin to solidify and clumps may appear; this is normal. Bubbles may also appear, and may resemble dark spots in the product; this is also normal. NOW does not use any additives or preservatives in our Coconut Oil. It is a 100% natural product. For more information, see our Coconut Oil FAQs.
This information current as of 3/13/13 2:30 PM.