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| Advantages of the Inca Inchi oil compared to fish oil |
- Inca Inchi oil is easy to digest while fish oil is less so.
- Inca Inchi oil has a better flavour and aroma than fish oil. It
was awarded the gold medal at the international WEO 2004 competition
in Paris.
- Inca Inchi oil does not cause the acidity and irritation that fish
oil does.
- Inca Inchi oil does not cause intestinal gases like fish oil.
- Inca Inchi oil has a high proportion of essential fatty acids (84.41%)
while fish oil has a very small essential fatty acid content 3%.
- Inca Inchi oil has a high proportion of unsaturated fatty acids
(93.69%), fish oil contains less unsaturateds (65%).
- Inca Inchi oil has the lowest saturated fat content (6.39%), while
fish oil has a high saturated fat content (40%).
- Inca Inchi oil is metabolised by the human body for its own needs,
fish oil is metabolised by fish for the needs of the fish.
- Inca Inchi oil has more physiological functions in the human body
than fish oil.
- Inca Inchi oil is consumed raw, it is obtained from the first cold
pressing, it is virgin and is not refined while fish oil for human
consumption is extracted and refined at high temperature using solvents
and chemicals.
- Inca Inchi oil contains important natural antioxidants such as alpha-tocopherol
vitamin E, vitamin C carotenoids and thus, unlike fish oil, does not
require artificial preservatives to be added.
- Inca Inchi oil is an organic, biological product; fish oil is exposed
to contamination in the sea: dioxide, mercury, benzopyrenes and others.
- Because Inca Inchi oil is a vegetable oil it contains no cholesterol,
fish oil does contain cholesterol.
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