H1 Cold Pressed Peanut Oil:
Complete Nutrition Guide
for Indian Cooking

Cold Pressed vs Refined: What the Processing Actually Does

The Hexane Problem in Commercial Peanut Oil: Commercial peanut oil production floods crushed peanuts with hexane — a petroleum-derived solvent — which dissolves the oil out of the peanuts. The hexane is then evaporated off (most of it, not all), and the crude oil undergoes degumming, bleaching at 100°C, and deodorising at 200-240°C. Regulatory standards specify maximum residual hexane levels in finished oil — but the fact remains that this petroleum derivative was in contact with your cooking oil.

Vitamin E Loss in Refining: Cold pressed peanut oil contains 15-17mg of Vitamin E (tocopherols) per 100g — one of the highest natural Vitamin E concentrations among cooking oils. High-temperature refining destroys 40-70% of this Vitamin E. The tocopherols are heat-sensitive antioxidants that degrade when exposed to the 200°C+ temperatures of industrial refining. When you buy GreenDumbells Cold Pressed Peanut Oil, you are getting the full Vitamin E that nature put in the peanut.

Nutrition Facts Per 100g

GreenDumbells Cold Pressed Peanut Oil per 100g: Total Fat 100g, Saturated Fat 17g, Monounsaturated Fat (MUFA) 49g as oleic acid — heart-healthy, Polyunsaturated Fat 32g including linoleic acid Omega-6, Vitamin E 15-17mg (105-115% of daily requirement), Zero trans fats, Zero cholesterol, Zero carbohydrates, Zero protein, Zero hexane residue.

Five Best Uses in Indian Cooking

Tempering (Tadka): Cold pressed peanut oil is outstanding for tempering. Heat the oil until it shimmers (not smoking), add mustard seeds, curry leaves, and dried red chillies — the natural peanut oils carry these aromatics beautifully through the dish.

South Indian Cooking: Pongal, rasam, sambar, dosas, uttapams — peanut oil is the traditional choice for authentic South Indian cooking. Its smoke point handles the high heat needed for crispy-bottomed dosas without burning.

Biryani Base: The subtle nuttiness of cold pressed peanut oil enriches biryani significantly. Use it to slowly fry onions for the base — the flavour of the finished biryani is noticeably better than with neutral refined oil.

Vegetable Stir-Fries: The high MUFA content and smoke point make peanut oil ideal for stir-fried sabzis. The food cooks quickly at high heat without the oil breaking down.

Salad Dressings: Cold pressed peanut oil’s natural nutty flavour makes a beautiful base for Indian-style salad dressings — combine with lemon juice, chaat masala, and GreenDumbells Himalayan Pink Salt.