Weekend arrived and I did some deeper digging online. I found two charts (, ) that listed the Vitamin E content of palm oils. From the notes I gathered that the palm oils examined were either crude or extra-virgin. I did the math, here's what I got:1 Tbsp. of Palm Oil (14g)2.5mg-9mg Tocepherols (6mg Avg.)7.5mg-12mg Tocotrienols (10mg Avg.)There are no RDAs for mixed Tocepherols or Tocotrienols, but those are pretty high amounts (my numbers could be much lower than actual amounts: I wasn't sure if a "-" on the charts indicated a lack of tocopherols or that the amount wasn't measured, but I counted it as a zero value). The RDA/DV of Vitamin E is for Alpha-Tocepherol only, and ranges from 10g to 20g. Assuming an RDA/DV of 15g, 1 Tbsp. of palm oil contains:2mg-4mg Alpha-Tocepherol (3mg. Avg.)Which corresponds to 15%-25% RDA/DV (20% Avg.). 1 Tbsp. of Palm oil also contains 1.2g Omega-6 fatty acids (compare 0.25g for Coconut Oil, 1.3g for Olive Oil).So, is red palm oil a viable source of Vitamin E? I'd say yes. It offers more Vitamin E per gram of Omega-6 than almonds or olive oil (17% RDA vs. 11% & 8%), and wheat germ oil is out of the picture for paleo eaters (7.5g PUFA per Tbsp. and it's wheat). It's a natural source of mixed tocepherols (understood to be more beneficial than synthetic, isolated tocepherols), has a ton of tocotrienols and caretenoids, and is fairly low in PUFA. I watch my 3/6 ratios very closely so I won't be eating more than a Tbsp. or two a day, but it'll be enough to provide a decent boost to my Vitamin E, something that's not too easy to get on a Paleo diet.
The oil can also be eaten in salads, in addition to Ira and different dishes, provided they are not cured because it destroyed all the important ingredients. History and performance of the content of the oil from hemp. It is believed that the first herb that man planted in China for more than 10,000 years. Healing powers of hemp is known for thousands of years. The Greek writer Pliny and some authors mention the use of hemp to reduce pain.
Most produced water contains salts that can cause problems in production and refining, when solids precipitate to form scale on process equipment. The salts also accelerate corrosion in piping and equipment. The salt content of crude oil almost always consists of salt dissolved in small droplets of water that are dispersed in the crude. Sometimes the produced oil contains crystalline salt, which forms because of pressure and temperature changes and because of stripping of water vapor as the fluid flows up the wellbore and through the production equipment.
Extra virgin olive oil is a unique dietary lipid in the sense that it is not extracted from seeds by means of solvents. Rather, it is obtained from whole fruit (drupe) by using the cold-press technique, which does not alter the chemical nature of the drupe or that of the resulting oil. In this way, the compounds that the fruit develops in response to environmental stress, most of which are phenolic in structure, are transferred to the oil, where they constitute the polar, “minor components” fraction. The most abundant phenolic compound in the drupe is oleuropein, a bitter glycoside that constitutes up to 14% of the fruit's dry weight. With the progression of blooming and maturation, oleuropein undergoes enzymatic and nonenzymatic hydrolysis and yields several simpler compounds, (eg, hydroxytyrosol, oleuropein aglycone, and ligstroside) that build up the full fruity taste that connoisseurs of olive oil search for. Note that these compounds are virtually absent in refined (rectified) oils (ie, the type of oil simply denominated olive oil), which is extracted by means of solvents and alkalinized with chemicals to reduce the excessive acidity (by law, ≤1% of fatty acids for extra virgin oils). Finally, the tocopherol content of olive oil is ≈10 times lower than that of seed oils because of the lack of extraction of olive seeds, where most of the tocopherols are located.