Amaranth oil differs from other vegetable oils in its balanced amino acid composition and the presence of two very rare substances: a special active form of vitamin E and squalene. Linolenic acid (omega-3), linoleic acid (omega-6), oleic acid (omega-9), palmitic acid, stearic acid, a special form of vitamin E, the antioxidant properties of which are 40-50 times higher than usual, vitamins: B2, B1, D, A, squalene (6-8%), which is found in oil 4 times more than in shark liver. Amaranth oil goes well with various vegetables and fresh vegetables. Excellent for salad dressings, cooking sauces and marinades. Used to knead the dough, giving it a lush and golden color. The oil can be added to porridges, mashed potatoes and vegetable stews. Store in a cool, dark and dry place at temperatures betwee.
