The company
The Inca Inchi oil
Compared to fish oil
Other vegetable oils
Technical data

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Advantages of the Inca Inchi oil compared to fish oil
  • Inca Inchi oil is easy to digest while fish oil is less so.
  • Inca Inchi oil has a better flavour and aroma than fish oil. It was awarded the gold medal at the international WEO 2004 competition in Paris.
  • Inca Inchi oil does not cause the acidity and irritation that fish oil does.
  • Inca Inchi oil does not cause intestinal gases like fish oil.
  • Inca Inchi oil has a high proportion of essential fatty acids (84.41%) while fish oil has a very small essential fatty acid content 3%.
  • Inca Inchi oil has a high proportion of unsaturated fatty acids (93.69%), fish oil contains less unsaturateds (65%).
  • Inca Inchi oil has the lowest saturated fat content (6.39%), while fish oil has a high saturated fat content (40%).
  • Inca Inchi oil is metabolised by the human body for its own needs, fish oil is metabolised by fish for the needs of the fish.
  • Inca Inchi oil has more physiological functions in the human body than fish oil.
  • Inca Inchi oil is consumed raw, it is obtained from the first cold pressing, it is virgin and is not refined while fish oil for human consumption is extracted and refined at high temperature using solvents and chemicals.
  • Inca Inchi oil contains important natural antioxidants such as alpha-tocopherol vitamin E, vitamin C carotenoids and thus, unlike fish oil, does not require artificial preservatives to be added.
  • Inca Inchi oil is an organic, biological product; fish oil is exposed to contamination in the sea: dioxide, mercury, benzopyrenes and others.
  • Because Inca Inchi oil is a vegetable oil it contains no cholesterol, fish oil does contain cholesterol.