- Store Name: Derons Oil limited
- Vendor: Gordon Null
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Commodity: Sunflower Oil (RSFO).
Type: Refined, Winterized, Deodorized, Bleached.
Origin: European Countries.
Standards: Conform to European Norm CEN/TC 307 or Standard of production country, and International Standard
Organization ISO/TC 34/SC11, International Food Standards of United Nations and FAO Codex Alimentarius CODEX
STAN 210-1999 Standard for Named Vegetable Oils.
Quality: Fit for human consumption, free from foreign matter, any other oil or animal fats.
Color: Light yellow, clear and transparent.
Odor: Neutral odor, without an artificial odor additive.
Visibility: Without any deposition and blurriness.
Taste: Neutral, without an artificial taste, free from rancidity or any strange or bad taste and smell.
Shelf Life: 12 months, can be up to 24 months with addition.
Quantity: Up to 5.000 Metric Ton (MT) per month.
Physical and Chemical Analysis Values:
(The values may vary within standards)
Acidity (Free Fatty Acid): 0,3 maximum.
Peroxide Value (meq O2 / kg Oil) at End of Expiry Date: 8,0 maximum.
Peroxide Value (meq O2 / kg Oil) at Production Date: 1,0 maximum.
Iodine Value (WIJS): 118 – 141
Moisture and Volatile Matter (% at 105oC): 0,2 maximum.
Saponification Value (mg KOH / g oil): 188 – 194
Unsaponifiable Substances (%): 1,5 maximum.
Insoluble Substances in Fat Solvent (%): 0,05 maximum.
Refractive Index (at 40oC): 1,461 – 1,468
Specific Weight (g at 20oC): 0,910 – 0,925
Soap Content (%): 0,005 maximum.
Amount of Phosphorous: Maximum 5 ppm.
Remains of Solvent: None.
Heavy Metal Analysis:
Mercury (Hg): 0,02 mg / kg maximum.
Cadmium (Cd): 0,02 mg / kg maximum.
Arsenic (As): 0,05 mg / kg maximum.
Copper (Cu): 0,1 mg / kg maximum.
Lead (Pb): 0,1 mg / kg maximum.
Iron (Fe): 1,5 mg / kg maximum.
Zinc (Zn): 5 mg / kg maximum.
Nutrition Facts in 100 gram:
Energy: 829 kcal / 3400 kjoule
Total Fats: 100 g
Protein: 0 g
Carbohydrate: 0 g
Cholesterol: 0 g
The chickpea or chick pea is a legume of the family Fabaceae, subfamily Faboideae.
Chickpeas are a type of pulse, with one seedpod containing two or three peas. It has white flowers with blue, violet, or pink veins. Its different types are variously known as gram or Bengal gram garbanzo or garbanzo bean, or Egyptian pea. Its seeds are high in protein. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East. India produced 64% of the world’s total chickpeas.
Mature chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into flour, ground and shaped in balls and fried as falafel, made into a batter and baked to make farinata or cecina, or fried to make panelle. Chickpea flour is known as gram flour or besan in South Asia and used frequently in South Asian cuisine.
Chickpeas are a nutrient-dense food, providing rich content 20% or higher of the Daily Value of protein, dietary fibre, folate, and certain dietary minerals such as iron and phosphorus. Thiamin, vitamin B6, magnesium, and zinc contents are moderate, providing 10–16% of the Daily Value. Chickpeas have a Protein Digestibility Corrected Amino Acid Score of about 0.76 which is higher than many other legumes and cereals.