Why is palm oil red

Solling oil mill Organic red palm oil, natural - Naturland Fair


Red palm oil is valued for its naturally contained carotenoids (vitamin A) and tocotrienols (vitamin E). Palm oil is very heat-stable and is suitable for refining exotic vegetable, pasta and rice dishes as well as for baking and roasting. Palm oil is a native vegetable oil that is obtained from organically grown oil palms. Palm oil is characterized by its specific taste and its strong orange color.

Red palm oil is obtained by simply boiling it from the pulp (mesocarp) of the palm fruit (Elaeis guineensis). In contrast to white palm kernel oil, it has a natural, ruby-red color, which is caused by the exceptionally high content of carotenoids. In order to preserve its valuable ingredients in the best possible way, native red palm oil is neither bleached, deodorized, refined nor extracted with solvents.

Due to its fatty acid composition, red palm oil is very heat and oxidation stable and can be used for baking and frying. Palm oil is also used in skin care. Carotenoids and E-vitamins primarily serve to protect the body's cells. In order to preserve the ingredients in the best possible way, the red palm oil, which can be heated well, should not be overheated. It is suitable for frying and refining as well as a splash of color for pasta and rice dishes, soups and sauces. A mixture with virgin coconut oil is also recommended for warm, tasty dishes.

Use:Arabic cuisine, Asian cuisine, noodles & pasta, rice dishes, sauces, soups
Seal of approval:EU / non-EU organic mark, Naturland
Contents oil & vinegar:30 - 40 ml, 250 ml, 1 liter
Product types:Vegetable oils

Nutritional value

Nutritional value per 100 ml
Energy content / calorific value3768/900 kj / kcal
fat100 g
hereof: saturated fatty acids49.6 g
of which polyunsaturated fatty acids [1]11.6 g
of which monounsaturated fatty acids38.6 g
carbohydrates0 g
of which sugars0 g
protein0 g
salt0 g
  1. (Omega-3 and omega-6 fatty acids)


  1. From controlled organic cultivation