Inca Inchi is a plant from the peruvian amazon known to natives for thousands of years, the Incas and other peruvian civilizations used it for food and this is shown in the ceramics found in their tombs.
Scientific studies demonstrates the excellent nutritional quality of Inca Inchi oiland proteins for humans consumation. Of all proteins in human foodstuff, that from Inca Inchi is the easiest to digest, most complete and rich in essential and non-essential amino acids; Of all known oils, oil derived from Inca Inchi is the easiest to digest and richest in unsaturated fatty acids- 93% of which 84% are essential fatty acids; 48% is Omega 3, the most valuable of all, 36% is Omega 6 and 9% is Omega 9, it also possesses suficient amounts of natural anti-oxidants: vitamin A and Alpha tocoferol vitamin E; the protein is the High quality and easily digestible rich with a full range of amino acids both essential and non-essential, in sufficient quantities for good health. Inca Inchi is one of the best oil-producing lants in the world for children, young people, adults and those recovering their health.
Inca Inchi Oil obtained first prize and a gold medal for its oarganoleptic qualities at the world Edible Oils international competion in Paris and at Sial- one of the worlds largest food fair - it was selected for the International Trends & Innovations Book.
Inca Inchi seeds are better than all other oil seeds currently used to produce cooking oil and protein for human comsumption, because they contain the best quality protein and their oil contains a high Omega 3 content; it has the highest content of fatty acids, its is the most unsaturated and contains the lower percentage of saturated fats.
