Perfect for cooking -- no transfatty acids 100% organic, expeller-pressed Source of medium chain triglycerides Jarrow Formulas Extra Virgin Organic Coconut Oil is expeller-pressed from the fresh flesh of the coconut palm, and does not utilize any solvents in the manufacturing process. Coconut oil is a source of medium chain triglycerides (MCTs) like lauric acid (C-12) and caprylic acid (C-8). Lauric acid is used to synthesize monolaurin, an immune supporting monogluceride. MCTs offer a rapid source of energy since they are directly transported into the liver without going through the lymphatic circulation. Coconut oil is stable even during long periods of storage. Because its melting point is 75-76 degrees, coconut oil can be used in both liquid and solid forms, making it ideal for cooking and baking. 16 oz. Nutrition Facts Serving Size 1 Tbsp (14 g) Servings Per Container Approx. 32 Amount Per Serving % Daily Value* Calories 125 Calories from Fat 125 Total Fat 14 g 22% Sat. Fat 13 g 65% Polyunsat. Fat 0.5 g Monounsat. Fat 0.5 g Cholesterol 0 mg 0% Sodium 0 mg 0% Total Carbohydrate 0 g 0% Protein 0 g * *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Calories 2,000 2,500 Total Fat Less than 65 grams 80 grams Saturated Fat Less than 20 grams 25 grams Cholesterol Less than 300 mg 300 mg Sodium Less than 2,400 mg 2,400 mg Total Carbohydrate 300 grams 375 grams Dietary Fiber 25 grams 30 grams Calories per gram: Fat 9 Carbohydrate 4 Protein 4 Ingredients: 100% expeller pressed, organic, extra virgin coconut oil. Coconut oil is stable even during long periods of storage. Because its melting point is 75-76ºF, coconut oil can be used in both liquid or solid forms, making it ideal for cooking and baking.
4.45 11
15 USD InStock
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Coconut Oil Extra Virgin Jarrow Formulas, Inc. (11)

(11)

Coconut Oil Extra Virgin Jarrow Formulas, Inc.

$15.00

You save 11% off the regular price of $16.95

Description

Perfect for cooking -- no transfatty acids
100% organic, expeller-pressed
Source of medium chain triglycerides

Jarrow Formulas Extra Virgin Organic Coconut Oil is expeller-pressed from the fresh flesh of the coconut palm, and does not utilize any solvents in the manufacturing process. Coconut oil is a source of medium chain triglycerides (MCTs) like lauric acid (C-12) and caprylic acid (C-8). Lauric acid is used to synthesize monolaurin, an immune supporting monogluceride. MCTs offer a rapid source of energy since they are directly transported into the liver without going through the lymphatic circulation. Coconut oil is stable even during long periods of storage. Because its melting point is 75-76 degrees, coconut oil can be used in both liquid and solid forms, making it ideal for cooking and baking.

16 oz.

Nutrition Facts

Serving Size 1 Tbsp (14 g)

Servings Per Container Approx. 32
Amount Per Serving % Daily Value*
Calories 125 Calories from Fat 125
Total Fat 14 g 22%
Sat. Fat 13 g 65%
Polyunsat. Fat 0.5 g
Monounsat. Fat 0.5 g
Cholesterol 0 mg 0%
Sodium 0 mg 0%
Total Carbohydrate 0 g 0%
Protein 0 g *

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories 2,000 2,500
Total Fat Less than 65 grams 80 grams
Saturated Fat Less than 20 grams 25 grams
Cholesterol Less than 300 mg 300 mg
Sodium Less than 2,400 mg 2,400 mg
Total Carbohydrate 300 grams 375 grams
Dietary Fiber 25 grams 30 grams

Calories per gram:

Fat 9
Carbohydrate 4
Protein 4

Ingredients: 100% expeller pressed, organic, extra virgin coconut oil.

Coconut oil is stable even during long periods of storage. Because its melting point is 75-76ºF, coconut oil can be used in both liquid or solid forms, making it ideal for cooking and baking.

Reviews

Roger D. — about 1 year ago
Roger D. recommended this item about 1 year ago
This is very good I would recommend it to all those I know.
Roberto A. — over 2 years ago
Roberto A. recommended this item over 2 years ago
Es un producto muy bueno de usos multiples,para la salud en general
Rita D. — over 4 years ago
Rita D. recommended this item over 4 years ago
Love this stuff and love the store it comes from
Kate B. — over 4 years ago
Kate B. recommended this item over 4 years ago
1 people found this review helpful.
Most commercial grade coconut oils are made from copra. Copra is basically the dried kernel (meat) of the coconut. It can be made by: smoke drying, sun drying, or kiln drying , or derivatives or a combination of these three. If standard copra is used as a starting material, the unrefined coconut oil extracted from copra is not suitable for consumption and must be purified, that is refined. This is because the way most copra is dried is not sanitary. The standard end product made from copra is RBD coconut oil. RBD stands for refined, bleached, and deodorized. High heat is used to deodorize the oil, and the oil is typically filtered through (bleaching) clays to remove impurities. Sodium hydroxide is generally used to remove free fatty acids and prolong shelf life. This is the most common way to mass-produce coconut oil. The older way of producing refined coconut oil was through physical/mechanical refining (see Tropical Traditions Expeller Pressed Coconut Oil.) More modern methods also use chemical solvents to extract all the oil from the copra for higher yields. RBD oil is also sometimes hydrogenated or partially hydrogenated. This happens mostly in tropical climates, since the natural melting point of coconut oil is about 76 degrees F, and already naturally a solid in most colder climates. Since coconut oil is mostly saturated, there is little unsaturated oil left to hydrogenate. Hydrogenated oils contain trans fatty acids. You are unlikely to find hydrogenated coconut oil as an edible oil in the market today. It would only exist as an ingredient in tropical cultures, in such things as candy bars where they do not want the coconut oil melting. Hydrogenated coconut oil is virtually non-existent in the US market, since the FDA started requiring trans fats to be listed on labels several years ago. There is no industry standard definition for "Virgin Coconut Oil" as there is in the olive oil industry for "Virgin" and "Extra Virgin" olive oil. Today, there are many coconut oils on the market that are labeled as "Virgin Coconut Oil." Tropical Traditions was the first company to publish standards for the use of "Virgin Coconut Oil" in terms of edible oils, and here is what we published over ten years ago: Virgin Coconut Oil can only be achieved by using fresh coconut meat or what is called non-copra. Chemicals and high heating are not used in further refining, since the natural, pure coconut oil is very stable with a shelf life of several years. There are currently two main processes of manufacturing Virgin Coconut Oil: 1. Quick drying of fresh coconut meat which is then used to press out the oil. Using this method, the coconut meat is quick dried, and the oil is then pressed out via mechanical means. This is the most common type of "Virgin" or "Extra Virgin" (see below) coconut oil sold in the market today that you will find in stores. 2. 2. Wet-milling. With this method the oil is extracted from fresh coconut meat without drying first. "Coconut milk" is expressed first by pressing. The oil is then further separated from the water. Methods which can be used to separate the oil from the water include boiling, fermentation, refrigeration, enzymes and mechanical centrifuge.
Lorraine C. — over 5 years ago
Lorraine C. recommended this item over 5 years ago
Awesome Product!! so many uses, cooking, dry skin, you won't believe what this product can do for your body and health@
Tammie W. — over 5 years ago
Tammie W. recommended this item over 5 years ago
Very satisfied. My husband can't wait to try the Coconut Oil.
Steven C. — over 6 years ago
Steven C. recommended this item over 6 years ago
1 people found this review helpful.
This is a very good company,with premium nutritional products & great service, I am very satisfied with my purchases!

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