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Coconut Oil Coconut Oil
Out Of Stock
5 6
5

bardzo dobrze się sprawdza do smażenia, często nawilżam nim skórę. Jeśli chodzi o oleje tłoczone na zimno NIErafinowane to jest to chyba najtańsza opcja na rynku.
5

Olej jak olej, plus ze kokosowy, mi podchodził, nie przypala sie jak te g*wna z biedrony
4

Są tańsze oleje kokosowe ten też mógłby być
5

swietny produkt, probowalem dawac do kawy maslo ale nie podchodzilo mi, za to ten olej bardzo spoko jest
5

Najlepszy! Żona używa na włosy ja do smażenia i bulletproof. Dla mnie 10 / 10.
5

Gdy otworzyłam po raz pierwszy słoik, w całym mieszkaniu pachniało kokosem. Rewelacyjna jakość i do smażenia i do pieczenia i do jedzenia prosto ze słoika!
Since 2005
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Coconut Oil Coconut Oil 900 ml
Soncone
9.62 $

Coconut Oil

4.83 based on 6 reviews

All variants

900 ml
9.62 $
300 ml
3.30 $
Warning: Out of stock!

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9.62 $
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Reviews (6)

Last review

Olcia

bardzo dobrze się sprawdza do smażenia, często nawilżam nim skórę. Jeśli chodzi o oleje tłoczone na zimno NIErafinowane to jest to chyba najtańsza opcja na rynku.

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Energy value

Information

The energy value is determined by the chemical composition of the food product, by means of the so-called. physiological equivalents energy., determining the value of metabolic energy contained in 1 g of the component. Most commonly used is the equivalent of Atwater: protein 4 kcal/g for carbohydrates 4kcal/g, and for fat 9kcal/g.


 

Protein

Information

Proteins (proteins, polypeptides) is a polymer, of which the basic units (monomers) are amino acids. Protein is composed of carbon, oxygen, nitrogen, hydrogen and sulfur, and is an elementary nutrient necessary for the proper functioning of the body, an ingredient and a component of tissues, part of the hormones and enzymes and other bioactive substances. Protein determines the proper metabolism and energy processes, as well as all other life processes. The sources of natural proteins are foods of animal origin (including meat, fish, eggs, dairy products) and plant origin (legumes, soy). Deficiency of protein leads to protein malnutrition and a significant weakening of the body. It can lead to anaemia, reduced immunity, muscle relaxation, disorders of the digestive system. Also, overdose protein is undesirable because it can lead to acidification of the body, and interfere with the digestive system and an increase in the concentration of homocysteine ​​in the blood. It is a component of many supplements and nutrients necessary for the proper functioning of the body, both showing a low physical activity, or training the strength and endurance competitions.
Dosage: strength athletes: approx. 1.7 - 2.5 g / 1 kg of body weight; endurance athletes and strength -endurance athletes approx. 1.3 - 2 g / 1 kg of body weight, people with low activity approx. 0.8 - 1.1 g / 1 kg of body weight / 24h. In estimating the amount of protein, you should take into account the intake of other nutrients (carbohydrates and fats)


 

Fat

Information

Fat is an essential nutrient plant and animal organisms. Because of the nutritional value and composition of fats are divided into: saturated (mono-saturated and multi-saturated fatty acids) and unsaturated fatty acids (including essential fatty acids - EFA). The group of lipids include lipids (triacylglycerols, waxes), complex fats (glycolipids, phospholipids), sterols and isoprenoids. Saturated fatty acids is a group of fatty acids having different carbon chain lengths, in which except for the carboxyl group, each of the carbon atoms is bound by a single bond. May adversely affect the lipid profile, so they can be used in limited quantities. Fats are a concentrated source of energy, with different flavours, facilitating the consumption and swallowing of food. They have building functions (part of cell membranes and co-create the white matter of the brain). EFAs are precursors of tissue hormones and biologically active compounds. The unsaturated fatty acids include fatty acids from the group Omega-3, Omega-6 and Omega-9 (the last digit indicates, on which, counting of the end of the chain, there is a double bond in the appropriate carbon chain. The essential fatty acids include: acids, medium-Omega-3 [n-3 ] included in EFAs [essential fatty acids], and long chain (eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]) Omega-6 and Omega-9. the number indicates that the last double bond in the carbon chain is on the third from the end carbon atom. The acids from the omega 3 group are essential components of cell membranes, they are precursors of eicosanoids and biological activators. They must be combined with ingestion in suitable proportions of Omega-6 acids.
Dosage: Depending on demand and applied diet. It is generally accepted that fats should constitute 20-30% of the energy (calorie) of meals daily.


 

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