- *MSRP:
$9.99- Our Price:
- $9.00
- Buy: at $9.00
- UPC: 733739017253
- # N1725
NOW Foods Organic Virgin Coconut Oil (12 fl. oz.) – Pure Cold-Pressed, Unrefined Culinary & Dietary Oil
NOW® Real Food Organic Virgin Coconut Oil (Item #1725) is a nutrient-dense, multipurpose culinary and wellness staple made from premium, fresh organic coconuts (Cocos nucifera). Unlike conventional industrial coconut oils, this unrefined oil is strictly cold-pressed and expeller-extracted without the use of chemical solvents, high-heat refining, bleaching, or deodorizing (RBD). The result is a clean, aromatic oil that retains its natural coconut flavor, fresh aroma, and full biological lipid profile.
Naturally packed with approximately 60% medium-chain triglycerides (MCTs)—predominantly lauric acid, caprylic acid, and capric acid—this versatile oil serves as an efficient source of clean cellular fuel. Whether blended into morning smoothies, used as a 1:1 culinary substitute for dairy butter, or applied topically for skin hydration and oral hygiene (oil pulling), NOW Organic Virgin Coconut Oil delivers verified whole-food nourishment backed by rigorous laboratory testing.
- ✓ 100% Pure, Unrefined & Cold-Pressed: Zero chemical solvents, zero hexane, and zero bleaching agents.
- ✓ Rich in Naturally Occurring MCTs: Composed of ~60% medium-chain fatty acids for rapid metabolic cellular energy.
- ✓ Zero Trans Fats & Non-Hydrogenated: Stable saturated plant fat ideal for medium-heat cooking and baking.
- ✓ Third-Party Certified: USDA Certified Organic (by QAI), Non-GMO Project Verified, Kosher (Triangle K), and Halal certified.
Mechanism of Action: How Medium-Chain Fats Fuel Your Body
The health benefits of virgin coconut oil stem directly from its unique biochemical structure. Most dietary fats consist of Long-Chain Triglycerides (LCTs), which require bile salts and pancreatic enzymes for emulsification, followed by absorption through the lymphatic system before entering circulation. In contrast, Virgin Coconut Oil is dominated by Medium-Chain Triglycerides (MCTs), which behave distinctly inside the human body:
- Direct Portal Absorption & Rapid Ketogenesis: Medium-chain fatty acids (specifically Caprylic C8:0, Capric C10:0, and Lauric C12:0) bypass the typical lymphatic transit route. They are transported directly via the hepatic portal vein straight to the liver, where they undergo rapid beta-oxidation to generate immediate cellular adenosine triphosphate (ATP) and ketone bodies, making them far less likely to be stored as adipose tissue compared to long-chain fats (Babayan, V. K., 1987, Lipids; Schönfeld & Wojtczak, 2016, Journal of Lipid Research).
- Lauric Acid Conversion to Monolaurin: Lauric acid represents roughly 50% of the fatty acid matrix in virgin coconut oil. In the human digestive tract, enzymatic cleavage converts a portion of lauric acid into the biologically active monoglyceride glycerol monolaurate (monolaurin). Peer-reviewed research demonstrates that monolaurin disintegrates lipid-coated membranes of undesirable microorganisms, supporting both systemic immune resilience and a balanced gastrointestinal microbiome (Dayrit, F. M., 2015, JAOCS).
- Cardiovascular Lipid Particle Dynamics: Systematic clinical reviews confirm that the saturated fat profile in unrefined virgin coconut oil raises High-Density Lipoprotein Cholesterol (HDL-C) and tends to promote larger, buoyant LDL subfractions rather than the dense, oxidized LDL particles associated with higher vascular risks (Neelakantan et al., 2020, Circulation; Eyres et al., 2016, Nutrition Reviews).
- Epithelial Barrier Hydration: When utilized topically, virgin coconut oil provides medium-chain lipids and natural plant sterols that penetrate the stratum corneum, restoring transepidermal lipid barriers and significantly improving moisture retention in dry, reactive skin (Agero & Verallo-Rowell, 2004, Dermatitis).
1. Babayan, V. K. (1987). Medium chain triglycerides and structured lipids. Lipids, 22(6), 417–420. doi:10.1007/BF02537273.
2. Schönfeld, P., & Wojtczak, L. (2016). Short- and medium-chain fatty acids in energy metabolism: the cellular perspective. Journal of Lipid Research, 57(6), 943–954. doi:10.1194/jlr.R067629.
3. Dayrit, F. M. (2015). The Properties of Lauric Acid and Their Significance in Coconut Oil. Journal of the American Oil Chemists' Society, 92(1), 1–15. doi:10.1007/s11746-014-2562-7.
4. Neelakantan, N., et al. (2020). The Effect of Coconut Oil Consumption on Cardiovascular Risk Factors: A Systematic Review and Meta-Analysis of Clinical Trials. Circulation, 141(10), 803–814. doi:10.1161/CIRCULATIONAHA.119.043052.
5. Agero, A. L., & Verallo-Rowell, V. M. (2004). A randomized double-blind controlled trial comparing extra virgin coconut oil with mineral oil as a moisturizer for mild to moderate xerosis. Dermatitis, 15(3), 109–116.
Complete Supplement Facts & Ingredient Breakdown
NOW Foods maintains absolute label transparency. Below is the verified nutritional disclosure and fatty acid profile for NOW Organic Virgin Coconut Oil (12 fl. oz. / 355 mL):
| Nutrition Facts | Amount Per 1 Tbsp (15 mL) | % Daily Value* |
|---|---|---|
| Calories | 120 | — |
| Total Fat | 14 g | 18% |
| Saturated Fat | 12 g | 60% |
| Trans Fat | 0 g | — |
| Polyunsaturated Fat | 0.5 g | — |
| Monounsaturated Fat | 1 g | — |
| Sodium | 0 mg | 0% |
| Total Carbohydrate | 0 g | 0% |
| Dietary Fiber / Sugars | 0 g | 0% |
| Protein | 0 g | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Not a significant source of cholesterol, vitamin D, calcium, iron, or potassium. Servings per container: About 24.
Ingredients: Organic Virgin Coconut Oil.
Allergen Information: Contains Tree Nuts (coconut). Not manufactured with yeast, wheat, gluten, soy, milk, egg, fish, shellfish, or sesame ingredients. Packaged in a certified Good Manufacturing Practices (cGMP) facility that processes other ingredients containing these allergens.
Typical Fatty Acid Profile Per Tablespoon: Lauric Acid (C12:0) 6.5g–7.5g; Myristic Acid (C14:0) 2.0g–2.5g; Caprylic Acid (C8:0) 0.9g–1.1g; Capric Acid (C10:0) 0.7g–0.9g; Palmitic Acid (C16:0) 1.0g–1.2g; Oleic Acid (C18:1) 0.8g–1.0g; Linoleic Acid (C18:2) 0.2g–0.3g.
NOW Foods Lab Testing & Strict Purity Standards
Not all coconut oils on store shelves maintain the same quality. Low-grade commercial oils frequently utilize cheap dried coconut meat (“copra”) dried under unhygienic open-air conditions, creating elevated risks of bacterial and mycotoxin contamination that necessitate high-heat chemical refining. NOW Foods enforces the most comprehensive testing infrastructure in the natural products industry:
- ISO/IEC 17025 Accredited In-House Laboratories: NOW conducts over 19,000 analytical, chemical, and microbiological tests every month. Their testing facilities are accredited to the international ISO/IEC 17025 gold standard for analytical competence.
- Heavy Metal Detection via ICP-MS: Raw and finished lots are evaluated using Inductively Coupled Plasma Mass Spectrometry (ICP-MS), detecting heavy metals (lead, arsenic, cadmium, and mercury) at parts-per-billion (ppb) thresholds to ensure absolute compliance with global safety parameters.
- Fatty Acid Authentication (GC-FID / GC-MS): Gas Chromatography testing verifies the exact carbon-chain fingerprint of every lot, proving the genuine presence of ~60% natural MCTs while confirming complete absence of trans-fatty acids or dilution with cheaper commodity oils (such as palm kernel or soybean oil).
- Residual Solvent & Hexane Screening: Headspace Gas Chromatography screens confirm that zero chemical solvents or extraction aids were used, validating 100% mechanical cold-pressing.
- Oxidative Stability Testing: Peroxide Value (PV) and Free Fatty Acid (FFA) titrations ensure the oil is completely fresh upon packaging, preventing lipid peroxidation and premature rancidity.
- Microbiological Screening: Complete pathogen testing verifies total absence of Salmonella, E. coli, Staphylococcus aureus, yeast, and mold spores.
Facility Certifications: Manufactured in NPA A-rated cGMP certified facilities, Safe Quality Food (SQF) Level 3 certified, and verified USDA Organic by Quality Assurance International (QAI).
Practical Usage Guidelines, Culinary Applications & Precautions
NOW Organic Virgin Coconut Oil transitions naturally between solid and liquid states depending on room temperature, melting into a clear oil at approximately 78°F (26°C) and solidifying into an opaque white paste below that temperature. This state change is entirely physical and does not affect product potency, shelf life, or nutritional integrity.
1. Culinary Uses & Cooking Smoke Point
Smoke Point: Approximately 350°F (177°C). Unrefined virgin coconut oil is ideally suited for medium-heat cooking, baking, stir-frying, and light skillet sautéing. It should not be used for high-temperature deep frying exceeding 350°F.
Butter Alternative: Replace dairy butter or shortening 1:1 in muffin, cookie, and pastry recipes. For smooth blending into hot coffee, tea, or protein shakes, blend with an immersion frother to emulsify the MCTs into a rich, creamy consistency.
2. Oral Health & Ayurvedic Oil Pulling
Place 1 tablespoon of coconut oil in the mouth and gently swish for 10 to 15 minutes before breakfast. The lauric acid naturally bonds with oral lipids and reduces plaque-causing bacteria such as Streptococcus mutans (Peedikayil et al., 2015, Niger Med J). Always spit the used oil into a lined trash receptacle rather than the sink to prevent drain blockages as the oil cools.