Sacha Inchi History

Sacha Inchi History

History about the plant..

Once a wild plant, it is now grown commercially by Peruvian farmers who harvest the seeds (also known as Inca Peanuts) for oil extraction. The high quality nutritious vegetable oil is considered a Superfood due to its high concentration of polyunsaturated fatty acids yielding an excellent source of Omega 3 (alpha-linolenic acid) and Omega 6 (linoleic acid), relatively low levels of saturated fatty acids and no cholesterol.

It also contains antioxidant Vitamins A (Beta Carotene) and Vitamin E (Alpha-Tocopherol), is high in protein and rich in essential amino acids which are highly digestible (96%) and the essential minerals Magnesium, Calcium and Zinc. The oil is Extra Virgin Oil extracted by simple cold pressing with no further refining required and contains no toxic elements in its composition.

Sacha Inchi History

Production:

Sacha Inchi is a high-yield crop, producing an abundance of seeds of more than 4,000 kilos per hectare. The production time is increased due to harvests throughout the year and crop life is long with some plants in production for decades or more. Leftover pulp from the de-seeded fruit is used in the production of soap, flour, bread as well as cosmetics and medicinal creams.
As a forest crop it encourages reforestation of the Amazon and provides a sustainable harvest to create local employment.

Chemical Composition:

The chemical composition of Sacha Inchi Oil has higher levels of the antioxidant Vitamin E and it does not contain any anti-nutrients that are inherent in the Flax seed Oil (toxic cyanglycosides which caused it to be banned for human consumption in France, Germany, Switzerland and Belgium).

Sacha Inchi History

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