Componant

Acidity (oleic)%

1-1/5

Peroxid Value

2-2/5

1/5-2

Energy(cal/g)

Free faty acid

1±0/2%

0/5%  Max

Tri Glyceride

98%

Chlorophyll

Max 0.5ppm

Erucic acid

Max 1.5

Stearic acid

1.1-2.5%

Palmitic acid

3/3-6%

Oleic acid

52-67%

Linoleimc acid

16-25%

Linolenic acid