Chosen Foods 100% Pure Avocado Oil is made from pure avocados - first cold pressed and then naturally refined. Our avocado oil has a smooth, buttery flavor, and a smoke point of up to 500 degrees Fahrenheit! This means you can use avocado oil everywhere in your kitchen: baking, broiling, barbecuing, searing, sautéing, stir-frying, salad dressings and more!
100% Pure Avocado Oil from Hass Avocados
Heart Healthy Fats
Chosen Foods Avocado Oil has as much monounsaturated fat as olive oil. Recent research suggests diets high in monounsaturated fat may help reduce or prevent heart disease. Avocado oil also contains natural vitamin E and the cardio-protective, anti-inflammatory agent known as beta-sitosterol.
Chosen Foods use's a proprietary low heat process that protects the nutrients and the delicate fatty acids of the avocado.
Conventional oil refining practices tend to remove most of the beneficial nutrients with chemicals and heat. Chosen Foods natural refining process is so gentle and unique that we are able to retain 80% of the beta-sitosterol found in virgin avocado oil, as well as 60% of the vitamin E!
Virgin vs Refined
Virgin Avocado Oil has a smoke point of 250 degrees Fahrenheit - which makes it ideal for salad dressings and sauces - but is too low for cooking. Virgin Avocado Oil also maintains much of the flavor profile of the avocado fruit. By gently removing the chlorophyll, waxes and sediments found in virgin avocado oil, Chosen Foods Avocado Oil becomes a versatile cooking oil with a mild flavor and high smoke point.
What is Smoke Point?
Smoke point is the temperature at which a cooking oil begins to smoke in your pan. This "smoking" is a sign that your oil is actually burning!
When cooking oil burns or smokes, the vitamins and nutrients found in the cooking oil are destroyed while creating a burned flavor in your food. The best way to protect your nutrient integrity is to use a cooking oil with a high smoke point when you are searing, barbecuing, or cooking on the stove.
Clothing - Single Size Conversion (Continued)
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