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Rapeseed oil is considered the most valuable edible oil with various uses in the cold and hot kitchen. The nutty taste goes very well with salads and vegetables. Rapeseed oil is a vegetable oil and is obtained from the seeds of certain, from 1973 in Germany approved rapeseed varieties. The seeds of this cultivation are characterized by a very low content of erucic acid (0.0 to 2.0%) and bitter substances (glucosinolates), compared to the wild plant. This cultivation made rapeseed edible for humans and animals
A very valuable vegetable oil is obtained from the seeds of the regionally and ecologically cultivated 00-rape (erucic acid-free) at press temperatures below 40 degrees, which preserves the secondary plant constituents such as lycopene which belongs to the carotenoids.
Due to its low content of saturated fatty acids, its high content of monounsaturated oleic acid and a balanced ratio of essential omega-6 to omega-3 fatty acids, rapeseed oil is a highly recommended edible oil, suitable for the daily use. Cold-pressed organic rapeseed oil is stable for up to 12 months when stored as recommended (well closed in a dark bottle, cool and protected from light).
Rapeseed from the Weserbergland
Anyone who has cycled through the Weserbergland at the end of April or the beginning of May will hardly have missed the yellow fields during the season of rape blossom. However, not every rapeseed is the same: For our fine, cold-pressed cooking oil, we rely exclusively on organically grown rapeseed, which fortunately is grown in our region by organic farmers. This is how we can make sure that our rapeseed was not artificially "pushed" with sewage sludge or artificial fertilizers, and that it was not treated with herbicides or pesticides and that also no genetic engineering is involved. Every year we conclude new contracts with certified organic farmers (Bioland and Naturland) and pay fair prices - so that we can continue to produce our high quality cold-pressed, native organic rapeseed oil. Discover this culinary treasure from our Weserbergland! We like to call rapeseed oil "olive oil of the north". Still, rapeseed oil even surpasses the "olive oil of the south" when it comes to the content of polyunsaturated fatty acids.
Average energy and nutrient content for 100 g
Please enjoy our oils as part of a diverse and balanced nutrition.
As a product of nature the composition of the oil can vary, the given specifications are therefore average values.
IngredientsRapeseed oil, certified organic
Durability9 - 12 months
Fatty acids diagram
Rapeseed oil is considered the most valuable edible oil with many uses in the cold and hot kitchen. The fatty acid spectrum of rapeseed oil is even more valuable than the spectrum of olive oil, because it also contains about 30% polyunsaturated fatty acids.
Rapeseed oil is characterized by a high proportion of monounsaturated fatty acids, especially oleic acid. The proportion of polyunsaturated fatty acids is composed of 12 grams of omega-6 fatty acid (linoleic acid) and 9 grams of omega-3 fatty acid. The proportion of essential fatty acids, especially alpha-linolenic acid, is even several times higher than that of olive oil.
The replacement of saturated fatty acids by monounsaturated and polyunsaturated fatty acids in the diet contributes to the maintenance of a normal blood cholesterol level.
The nutty taste harmonizes with all kinds of salads. Due to its temperature resistance, rapeseed oil can also be used for steaming and cooking, and even for baking and short roasting. Rapeseed oil remains liquid in the refrigerator and is therefore particularly suitable for marinating cheese and antipasti. On top of that, egg and milk products (such as yoghurt dressings and mayonnaise) are a perfect complement. Rapeseed oil is ideal for a balanced diet and the daily use in the kitchen!
For roasting, stewing, for dressings, dips and marinades.
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