|Scientific name:||Plukenetia volubilis L.|
|Common name:||Sacha Inchi, mani del monte, mani del inca.|
Sacha Inchi Origin
Sacha Inchi, also known as “Inca Peanut” is an Euphorbiaceae endemic to the tropical mountain forests of the Peruvian Amazon. This perennial liana has become perfectly acclimatized in Laos where it is now cultivated because of its high concentration of unsaturated fatty acids (especially in omega 3 and 6).
Sacha Inchi Oil
Sacha Inchi oil is the result of the cold pressing of Sacha Inchi raw seeds. It is a vegetable oil with a very high Omega 3, 6 and 9 content (up to 92%). No additives or preservatives are used. It also contains vitamin A, E and tocopherols.
Appearance: liquid, fluid, translucent.
Color: clear, bright yellow.
Odor: fragrant, characteristic to the product.
Flavor: characteristic, herbaceous with asparagus taste.
Composition of Sacha Inchi oil
|Unsaturated Fatty Acids (UFA)|
|Α-linolenic acid* (Ω3)||47%|
|Linoleic acid* (Ω6)||36%|
|Oleic acid (Ω9)||9%|
|That is a total of about 92% UFA.
* Essential fatty acids, not synthesizable by human body.
|Vitamin A and Vitamin E|
|δ-tocopherol||1160 - 1180 mg/kg|
|γ- tocopherol||1675 - 1690 mg/kg|