Prajna Groundnut oil is rich in Phyto-phenols and Vitamin E which act as Antioxidants reducing oxidative stress in the body. The antioxidants have anti-aging properties. Best choice for deep frying, and stir-frying. Can say it's an ideal choice for your cooking.
Taste Neutral
Impurities Negative
Free Fatty Acid ( % ) max 0,10
Moisture ( % ) max 0,05
Peroxide Value ( meq O2/ kg ) max 5
Specific gravity at 20 degr C 0,91 - 0,93
Iodine value ( g / 100 g ) 82 - 110
Colour Lovibond 5 1/4 " Red max 2,5
Colour Lovibond 5 1/4 " Yellow max 25
C 12:0
C 14:0 (Myristic Acid)
C 16:0 ( Palmitic Acid ) 6 - 14
C16:1 (Palmitoleic Acid)
C 18:0 ( Stearic Acid ) 1 - 5
C 18:1 ( Oleic Acid ) 35 - 72
C 18:2 ( Linoleic Acid ) 13 - 44
C 18:3 ( Linolenic Acid ) < 0,5
C 20:0 ( Arachidic Acid ) 1 - 4
C 20:1 ( Gadoleic Acid ) 0,5 - 2
C 20:2 (Eicosenic Acid)
C 22:0 ( Behenic Acid ) 1 - 5
C 22:1 ( Erucic Acid ) < 0,3
C 24:0 ( Lignoceric Acid ) 1 - 2,5
Taste Neutral
Impurities Negative
Free Fatty Acid ( % ) max 0,10
Moisture ( % ) max 0,05
Peroxide Value ( meq O2/ kg ) max 5
Specific gravity at 20 degr C 0,91 - 0,93
Iodine value ( g / 100 g ) 82 - 110
Colour Lovibond 5 1/4 " Red max 2,5
Colour Lovibond 5 1/4 " Yellow max 25
C 12:0
C 14:0 (Myristic Acid)
C 16:0 ( Palmitic Acid ) 6 - 14
C16:1 (Palmitoleic Acid)
C 18:0 ( Stearic Acid ) 1 - 5
C 18:1 ( Oleic Acid ) 35 - 72
C 18:2 ( Linoleic Acid ) 13 - 44
C 18:3 ( Linolenic Acid ) < 0,5
C 20:0 ( Arachidic Acid ) 1 - 4
C 20:1 ( Gadoleic Acid ) 0,5 - 2
C 20:2 (Eicosenic Acid)
C 22:0 ( Behenic Acid ) 1 - 5
C 22:1 ( Erucic Acid ) < 0,3
C 24:0 ( Lignoceric Acid ) 1 - 2,5
Groundnut (peanut) oil is high in mono-unsaturated fats and is more stable than any other type of oil. It usually does not require artificial additives. It is extremely robust and produces fewer flavour defects with long term use as compared with many other oils. Groundnut oil has a characteristic, slightly nutty taste whilst being odourless.
