Sacha Inchi
Roasted Seeds/Nuts
| Botanical Source: |
Plukenetia Volubilis L |
| Composition: |
Sacha Inchi Seed - 100% |
Part Used: |
Seed |
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| Organoleptic Characteristics: |
| Appearance |
Seed |
| Color |
Golden Brown |
| Odor |
Characteristic |
| Flavor |
Characteristic |
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| Physico-Chemical Characteristics: |
| Moisture |
2-3g / 100g |
| Protein |
26-30g / 100g |
| Fat |
52-58g / 100g |
| Ash |
2-3g / 100g |
| Carbohydrate |
9-15g / 100g |
| Dietry Fiber |
7-16g / 100g |
| Energy |
620-660 kcal / 100g |
| Sodium |
< 1-3mg / 100kg |
| Sugar |
0-2g / 100g |
| Aflatoxin |
Absence |
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| Fatty Acid Profile: |
| Saturated Fatty Acid |
3-4g / 100g |
| Unsaturated Fatty Acid |
38-47g / 100g |
| Palmitic acid |
1-3g / 100g |
| Stearic acid |
1-3g / 100g |
| Palmitoleic acid |
0.02-0.04g / 100g |
| Oleic acid (Omega 9) |
3-4g / 100g |
| Linoleic (Omega 6) |
17-23g / 100g |
| Linolenic acid (Omega 3) |
19-28g / 100g |
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| Microbiological Characteristics: |
| Total Plate Count |
< 10,000 cfu / g |
| Coliforms |
< 3.0 MNP / g |
| Molds and Yeast |
< 100 cfu / g |
| E. coli |
Absence |
| Salmonella |
Absence |
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| Shelf life: |
2 years |