Zama Cold Pressed Rice Bran Oil 1L | Improves Heart Health, Reduces Cholesterol, has Low Calorie | Cold Pressed Cooking Oil Suitable for Stir & Deep Frying | Natural & Farm Fresh containing Oryzanol

Original price was: ₹550.00.Current price is: ₹530.00.

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Description


Price: ₹550 - ₹530.00
(as of Nov 04, 2025 18:46:27 UTC – Details)

Product Description

Rice Bran Oil Rice Bran Oil

Cold pressed rice bran oilCold pressed rice bran oil

Rice Bran Oil cookingRice Bran Oil cooking

Monounsaturated fats in oilMonounsaturated fats in oil

Why use cold-pressed oilsWhy use cold-pressed oils

Zama Organics productsZama Organics products

RICH FLAVOUR – Our Rice Bran oil has a slight nutty flavour that can add depth and richness to a variety of dishes. Our Cold Pressed Rice Bran oil is the perfect blend of Health, Taste and Aroma.
GREAT FOR HEALTH – Rice Bran oil is a good source of monounsaturated and polyunsaturated fats which lowers bad cholesterol levels and reduces the risk of heart disease.
HIGH SMOKING POINT – Rice Bran oil has a higher smoke point than many other cooking oils (including olive oil), making it suitable for high-heat cooking methods such as frying and sautéing.
GAMMA ORYZANOL – Our Rice Bran oil is rich in a type of antioxidant called Gamma-Oryzanol. This helps reduce the cholesterol level and improves symptoms of menopause.
ECO FRIENDLY – The Rice Bran oil is made from the outer layer of rice, which is a by-product of the rice milling process. This makes it a sustainable and environmentally friendly choice for cooking oil. This oil is extracted using a mechanical process (cold pressed), without the use of heat or chemicals, resulting in an oil of very high quality retaining more natural flavours and nutrients of the rice.

Customers say

Customers find this cold pressed rice bran oil to be of good quality and appreciate its health benefits, with one customer noting it contains oryzanol. The oil receives positive feedback for its taste, and one customer mentions it’s better than refined alternatives.

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