More than ninety percent of coconut oil consists of saturated fats (Don’t panic! It’s not as bad as it sounds, read to the end of this review and your opinion may change), along with traces of few unsaturated fatty acids, such as monounsaturated fatty acids and polyunsaturated fatty acids. Virgin coconut oil is no different from this.
- Saturated fatty acids: Most of them are medium chain triglycerides, which are supposed to assimilate well in the body’s systems. Lauric acid is the chief contributor, representing more than forty percent of the total, followed by capric acid, caprylic acid, myristic acid and palmitic.
- Polyunsaturated fatty acids: Linoleic acid.
- Monounsaturated fatty acids: Oleic acid.
- Poly-phenols: Coconut contains Gallic acid, which is also known as phenolic acid. These polyphenols are responsible for the fragrance and the taste of coconut oil and Virgin Coconut Oil is rich in these polyphenols.
- Certain derivatives of fatty acid like betaines, ethanolamide, ethoxylates, fatty esters, fatty polysorbates, monoglycerides and polyol esters.
- Fatty chlorides, fatty alcohol sulphate and fatty alcohol ether sulphate, all of which are derivatives of fatty alcohols.
- Vitamin E, vitamin K and minerals such as iron.