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Why is sacha inchi oil better than most oils?

Actualizado: 29 abr

Why is sacha inchi oil better than most oils?


Sacha inchi oil stands out among many other oils due to several factors that contribute

to its perceived advantages. Here are some reasons why Sacha Inchi oil is often

considered better than most oils:

1. Omega-3 fatty acid content: Sacha inchi oil is exceptionally rich in omega-3 fatty

acids, particularly alpha-linolenic acid (ALA). While many oils contain omega-6 fatty

acids, such as sunflower or soybean oil, sacha inchi oil's high omega-3 content sets it

apart. Omega-3 fatty acids offer various cardiovascular benefits, including reducing

inflammation, improving lipid profiles, and supporting heart health.

2. Balanced omega-3 to omega-6 ratio: Maintaining a proper balance between omega-

3 and omega-6 fatty acids is crucial for optimal health. Many modern diets tend to be

higher in omega-6 fatty acids, which can contribute to an imbalance and promote

inflammation in the body. Sacha Inchi oil naturally contains an ideal ratio of omega-3

to omega-6 fatty acids, promoting a healthier balance between the two.

3. Antioxidant properties: Sacha Inchi oil contains significant amounts of antioxidants,

including vitamin E and polyphenols. These antioxidants help protect the body against

oxidative stress and free radicals, which can damage cells and contribute to various

health issues, including cardiovascular problems. The antioxidant content of Sacha

Inchi oil further enhances its health-promoting properties.

4. Nutrient profile: Sacha Inchi oil is a rich source of essential nutrients. In addition to

omega-3 fatty acids, it contains protein, fiber, vitamins (such as vitamin A and vitamin

E), and minerals (such as potassium and magnesium). This nutrient-dense profile adds

to its overall health benefits.

5. Stability and smoke point: Sacha Inchi oil has a relatively high smoke point, which is

the temperature at which an oil starts to break down and produce harmful

compounds. Its stability at higher temperatures makes it suitable for various cooking

methods, including sautéing and stir-frying, without losing its nutritional value or

generating potentially harmful substances.

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