The rapeseed plant usually blooms in the summer and is famous for its golden-yellow flowers. Belonging to the cabbage family, it’s closely related to turnip and mustard. Its oil — known both as rapeseed oil — is widely used for cooking, baking, and food processing.
Originally, culinary rapeseed oil was developed via traditional crossbreeding. However, most varieties available today are genetically modified (GM) to be pest-resistant. Thus, these products are generally classified as genetically modified organisms (GMOs).
Product: High Oleic Rapeseed Oil
Product Name: The Good Oil
Product code: HOLL-NZ – 4.2.2019
Description: A virgin liquid oil derived from a specific variety of rapeseed grown in new zealand, particularly high in oleic acid and low in alpha linolenic acid. the oil is virgin and pressed under a cold pressing process. oil temperature is a maximum of 38 degrees c at the time of oil extraction.
Free Fatty Acids (%) 0.10 – 0.25
Peroxide Value (meq/kg) 0.10 – 0.50
Moisture (%) 0.10 max
Flavour / Odour Typical, bland
Stearic Acid (C18:0) (%) 1.0 – 4.0
Oleic Acid (C18:1) (%) 74.0 – 78.0
Linoleic Acid (C18:2) (%) 13.0 – 15.0
Linolenic Acid (18:3) (%) 2.5 – 3.5
Erucic Acid (C22:1) (%) 0.5
All results at time of manufacture
Composition: High Oleic Rapeseed Oil (NZ)
Origin: Crop is grown and processed (crushed) in New Zealand
GM Status: This product is GE FREE and does not require Genetic Modification labelling
Average Quantity Per 100g
Fat – Total 99.9g
Fat – Saturated 7g
Fat – Monounsaturated 76g
Fat – Polyunsaturated 17g
Fat – Trans 0g
Fat – Erucic Acid 0.5g
Carbohydrate – Total 0g
Carbohydrate – Sugars 0g
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