The most valuable components of cold pressed cooking oils are the unsaturated fatty acids as well as the essential fatty acids, i.e. polyunsaturated fatty acids which our body cannot produce, thus we can only get them exclusively through eating. Among these are linoleic acid (omega-6) and alpha-linolenic acid (omega-3).

Essential fatty acids produce a number of physiological effects. They play a role in the construction of cell membranes, protect them from harmful impacts as well as contribute to their elasticity; they are affecting the oxygen-transporting capabilities of our blood as well as cell division, the functioning of our nervous system, our growth, energy production, not to mention the regulation of hormone production; they play a role in the regulation of the cardiovascular system, the immune system and fat metabolism; they also contribute to the formation and maintenance of desirable cholesterol- and triglyceride levels.

In case of a suitable ratio, these fatty acids vastly reduce the risk of heart- and vascular diseases; the also play a role in having healthy hair-, nail- and skin.

The advantage of cold pressed cooking oils is the exclusively physical methods we use for production, instead of factory production, where the oil is extracted using organic solvent.