|Characteristics, Benefits & Risks||
Avocado oil contains oleic acid and carotenoids, including beta-sitosterol. Prasada Avocado oil also contains Vitamin A and Vitamin E. As with any fat source, moderating your daily intake of avocado oil may help avoid potential health risks.
Following extraction, avocado oil, is processed in a four-part “RBDW” sequence: refined to remove impurities and excess acidity; bleached to impart consistent color; deodorized to neutralize taste and smell; and winterized using a cooling process that removes crystals in the oil leaving it bright and clear at lower temperatures. Avocado oil’s resulting high smoke point (520˚F) and mild odor and flavor make it an excellent choice for any cooking application.
Once skin and seeds are removed from the ripened fruit, avocado oil is extracted using a cold-press method. Similar to expeller pressing but at a lower temperature, cold-pressing preserves more of the oil’s naturally occurring nutrients. Oil and water are separated from avocado pulp—and, later, from one another—using a sequence of high-speed centrifuges.
A versatile kitchen oil prefect for searing, sautéing, and grilling, avocado oil is also excellent for use in salad dressings, mayonnaises, and marinades. Its neutral flavor and high smoke point make it an all-around culinary ingredient, one that easily pairs with other flavors without overpowering them. Beyond its culinary uses, avocado oil can serve as a moisturizer for hair and skin.