Coconut oil contains zero protein, carbohydrates, minerals, and almost zero amount of vitaminsIt is pure fat with a little vitamin E.
One tablespoon of 13.6 grams contains 117 calories (a woman needs about 1800 calories per day).
Coconut fat is almost entirely saturated fatty acids. However, unlike animal fats—which are equally rich in saturated fatty acids—it contains an unusual amount of medium-chain fatty acids, or medium-chain triglycerides (MCTs).
It is extracted by the cold-pressing method from ripe and fresh coconuts, without heating or chemical products, as is the case with this specific product.
Coconut oil is composed of 50% lauric acid, which can kill pathogenic microbes (sources of disease), such as bacteria, viruses and yeasts, for example staphylococcus and candida (candida albicans).
Virgin coconut oil has the advantage of not producing toxic compounds when heated, making it the preferred oil for cooking.
Furthermore, the fact that it becomes solid at room temperature makes it an excellent alternative to butter and palm oil in baking: it will provide the rich, melt-in-your-mouth texture that is desired for tart dough, sweets, and baked goods.
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