So to sum it up, listed here are again the reasons why pink palm oil is preferable to all other sorts of oils. Initially, pink palm oil comprises extra antioxidants and vitamin E than different oils. There is no other type of oil containing more carotenoids. Also, it accommodates a mixture of wholesome fats acids: 10% fats polyunsaturated acids, 40% fat mono saturated acids and 50% fat saturated acids. This is much like the adipose tissue of humans who have an peculiar weight loss plan. This type of oil stays stable when it is used for cooking at excessive temperature, unlike different sorts of oil. Also, it isn’t hydrogenated; it does not require toxic solvents resembling hexane for processing and doesn’t comprise unhealthy “trans” fats acids. Olive oil was and still is usually considered to be the healthiest alternative for cooking. Nevertheless, it’s somewhat poor in fat polyunsaturated acids and vitamin E and rich in monounsaturated fats acids, and it becomes unstable at high temperatures when it’s used for cooking. That is why palm oil is a very healthy product, combining great qualities at an inexpensive price!