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Health

Slide HEALTH BENEFITS Oléico® is a heart-healthy oil because of its high content of good fats (monounsaturated), which reduce the levels of bad cholesterol (LDL). Cooking frequently with Oléico helps increase insulin sensitivity. This is good for everyone, and it is of great benefit for people suffering from diabetes, especially type 2, which generates resistance to the hormone. It has a high content of vitamin E, a natural antioxidant that promotes the correct interaction of cells, stimulates the immune system and helps to dilate blood vessels, which improves circulation and prevents the formation of clots. Oléico® is NON GMO, which means its seed has not been genetically modified and that all its characteristics and benefits are natural from its origin.

It resists high temperatures. When the oils are heated beyond their smoke point (when it begins to smoke) they lose their properties and become noxious. Oléico resists up to 450°F before this happens.

THE BALANCE

YOU NEED

You don’t have to sacrifice flavor when it comes to eating healthy.

Oléico® is a 100% natural high oleic safflower oil, and safflower oil has one of the highest contents in good monounsaturated fats, as well as:

100% Safflower

Omega 9

Healthy

SAFFLOWER

MONOSATURATED 70.1 – 85.6
POLISATURATED 9.0 – 21.1
SATURATED 4.9 – 9.6

FONT NMX-F161-SCFI-2013

AVOCADO

MONOSATURATED 70.1 – 85.6
POLISATURATED 9.0 – 21.1
SATURATED 4.9 – 9.6

FONT NMX-F-052-SCFI-2008

OLIVE

MONOSATURATED 55.3 - 87.1
POLISATURATED 3.5 - 22.5
SATURATED 8 - 27.7

FONT NMX-F-109-SCFI-2006

CANOLA

MONOSATURATED 52.1 - 73.1
POLISATURATED 22.0 - 39.2
SATURATED 4.6 - 10.2

FONT NMX-475-SCFI-2011

GRAPE

MONOSATURATED 16.840
POLISATURATED 73.120
SATURATED 10.040

FONT USDA National Nutrient Database, Release 27, 2015

CORN

MONOSATURATED 20.2 - 43.6
POLISATURATED 34,0 - 67.6
SATURATED 4.9 – 9.6

FONT NMX-F-030-SCFI-2011

SOY

MONOSATURATED 17.7 - 29.3
POLISATURATED 55.3 - 66.7
SATURATED 13.1 - 20.7

FONT NMX-F-252-SCFI-2011

COCONUT

MONOSATURATED 5 - 10.2
POLISATURATED 1 - 2.7
SATURATED 81 - 94

FONT NMX-F-014-SCFI-2012

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