Saffola Gold Edible Veg Oil,
₹196.00 – ₹1,209.00
- New Saffola Gold, Pro Healthy Lifestyle, edible oil, is a blend of 70% refined rice bran oil and 30% refined sunflower oil
- MUFA and PUFA: New Saffola Gold edible oil has a good balance of MUFA & PUFA as advised by NIN/ICMR.
- Dual Seed Technology: Gives you the goodness of two oils in one.
- LOSORB Technology: Results in upto 33%* lesser oil absorption in your fried food (*Basis frying studies on potato, 2019).
- New Saffola Gold blended cooking oil contains the power of natural anti-oxidants that helps reduce free radicals and thus helps keeps your heart healthy.
- Country of Origin: India
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“Today our food habits, stress & low activity level affect our health. And without realising it, our heart health too. A healthy heart is among the first steps to overall health. So it is not about taking care when a problem arises, but ensuring you take small steps today to take pro-active care of your heart and health. The easiest step is to switch to heart healthy foods. And choosing the right cooking oil can help make your meals better for your heart health. New Saffola Gold blended edible oil can help keep your family heart healthy. It helps keep your cholesterol in check. This vegetable oil’s dual seed technology gives you the goodness of 2 oils in 1, rice bran oil & sunflower oil that ensures a good balance of MUFA & PUFA for better nutrition from fats, compared to single seed oils. It also has benefit of anti-oxidants that help fight free radicals. New Saffola Gold has Oryzanol that helps maintain healthy cholesterol levels. New Saffola Gold cooking oil comes with LOSORB technology which ensures that your food absorbs upto 33% lesser oil . So choose Saffola Gold, a smart way to keep your heart healthy. Helps manage cholesterol better than commonly consumed oils, based on, randomized, double blind clinical study 2019, as approved by independent ethics committee. Saffola encourages you to use less oil, exercise regularly and have a balanced lifestyle. As compared to commonly consumed cooking oils; basis frying studies on potato, 2019. ”
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