What is Sacha Inchi?
Sacha inchi, also known as Plukenetia volubilis L. in its native land, is known as Inca Inchi, Inca Peanut, and Mountain Peanut. In the Inca language, it’s called Sacha Inchi. In 2013, the name “Sacha Inchi Oil” was officially announced as a new resource food, so “Sacha Inchi” is currently the officially recognized name.
Sacha inchi oil’s primary component is fatty acids, with a total unsaturated fatty acid content of 92-94%, including 43.83-48.6% α-linolenic acid (ω-3), 36.4-38.8% linoleic acid (ω-6), and 7.5-11.11% oleic acid (ω-9). Essential fatty acids (α-linolenic acid and linoleic acid combined), which the human body cannot synthesize and must consume externally, account for 80.23-82.63% of the total, with a balanced content of various high-quality fatty acids.
Sacha inchi originates in South America and grows in Ecuador, Colombia, Peru, and Venezuela. It is now also cultivated in Southeast Asian countries, including Thailand, Vietnam, Laos, and China. The fruit itself cannot be eaten directly; it must be harvested after ripening to obtain the seeds, which can be used to extract oil or roasted and made into nuts for snacks. The cake residue after oil extraction is also processed into powdered protein and added to foods. The husk can be soaked in water and consumed, and the leaves can be dried and made into tea.
Nutritional Value of Sacha Inchi Oil
Inchi sacha oil is extracted from sacha inchi seeds through physical pressing. It is rich in unsaturated fatty acids, with omega-3 and omega-6 being the two most important. The ratio of omega-3 to omega-6 is close to 1:1, and its coordinated metabolism facilitates absorption in the human body, making it a valuable source of fatty acids.
Sacha inchi oil also contains plant polyphenols and a rich source of nutrients, including vitamin E. Besides being consumed as a food, it is also widely used in daily chemical products and cosmetics.
How to consume Sacha Inchi Oil?
(1) It can be consumed directly. It is recommended to take 5-10 ml per day, and the dosage can be increased or decreased according to individual physical needs.
(2) It can be consumed with soy milk, milk, soup, etc.
(3) It can be made into sauces: Sacha Inchi oil has a unique flavor and a plant-fruity aroma. It is very suitable for cold salads, or it can be eaten with honey, other jams, and sauces.
(4) It can be cooked, but to ensure its nutritional content, it is recommended to cook it at low temperature. It is not recommended to fry it at high temperature.
(5) Adding a spoonful of Sacha Inchi oil before cooking not only increases the aroma of rice, but also helps with nutrient absorption. It is recommended to add 5 ml of Sacha Inchi oil to each cup of rice.
(6) It can be mixed with other vegetable oils for daily consumption. For example, it can be mixed with rapeseed oil, corn oil, peanut oil, etc., and mixed in proportion.
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