These are the most commonly consumed oils in India, particularly in the rural areas. They contain heart-friendly Taj that lower the levels of bad cholesterol in our body without lowering the levels of good cholesterol. We supply the oil in filtered form, the filtered oils are nutritionally superior, they often contain toxic compounds or adulterants.

The groundnut also known as Peanut belongs to the pea and bean family and is a legume and is the only nut that grows below the earth. Still it is considered as nut due to its excellent nutritional value. It is one of the most nourishing foods available in the world. Groundnut oil is a non drying oil belonging to the oleo-linoleic acid group of oils. It is Pale yellow in color with nutty odour and bland taste.

We are leading suppliers of Groundnut Oil which is expressed from the seed of Arachis hypogaea L., commonly known as groundnut or peanut. Groundnut Oil is composed of mixed glycerides and contains a high proportion of unsaturated fatty acids, in particular, oleic (18:1) and linoleic (18:2).

These are the most commonly consumed oils in India, particularly in the rural areas. They contain heart-friendly Taj that lower the levels of bad cholesterol in our body without lowering the levels of good cholesterol. We supply the oil in filtered form, the filtered oils are nutritionally superior, they often contain toxic compounds or adulterants.

The groundnut also known as Peanut belongs to the pea and bean family and is a legume and is the only nut that grows below the earth. Still it is considered as nut due to its excellent nutritional value. It is one of the most nourishing foods available in the world. Groundnut oil is a non drying oil belonging to the oleo-linoleic acid group of oils. It is Pale yellow in color with nutty odour and bland taste.

We are leading suppliers of Groundnut Oil which is expressed from the seed of Arachis hypogaea L., commonly known as groundnut or peanut. Groundnut Oil is composed of mixed glycerides and contains a high proportion of unsaturated fatty acids, in particular, oleic (18:1) and linoleic (18:2).