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THE SACHA INCHI  

The Sacha Inchi plant from the Amazon of Peru has been known to the natives (pre-Incas and Incas) for thousands of years according to evidence provided by the pottery found in their tombs. The first scientific proof came from the scientists Hazen and Stowesand at the Institute of the Food Science at the University of Cornell in the USA in 1980. The analysis carried out by the scientists established that the Sacha Inchi seeds contain an unusually high level of oil (49%) and a relatively high content of proteins (33%). In addition, the Sacha Inchi seeds are rich in essential and non-essential amino acids as well as natural antioxidants, and Vitamin A and E.

 THE SACHA INCHI OIL 

The recent studies carried out since 1980 in Peru, the United States and other countries indicate that Sacha Inchi oil is the best amongst other vegetable oils used for human consumption. Its rich composition of fatty acids including the polyunsaturated fatty acids of the Omega Group (Omega-3 at over 48%, Omega-6 at over 36% and Omega-9 at 9%) in comparison to other oleaginous seeds became proof of high nutritional advantages. The oil is extracted through a cold press method which does not require refining and therefore contains no preservatives. It is premium quality oil for the food, nutritional supplement, pharmaceutical and cosmetics industry.

 

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