The advantage of camelina oil is the high concentration of unsaturated fatty acids and their optimal proportion with the saturated fatty acids. Linolenic (omega-3) and linoleic acids (omega-6) strengthen the walls of blood vessels, normalize fat metabolism, reduce the risk of stroke and heart attack, lower cholesterol.
The oil contains more magnesium than other vegetable oils and in terms of beta-carotene content, camelina oil is ahead of sunflower and soy. One tablespoon of the product contains the daily norm of vitamin E. There are also vitamins A, D, C, F, K; minerals: calcium, phosphorus, potassium; phospholipids, phytosterols, chlorophyll, etc.
High-quality refined camelina oil is of light yellow color, with a delicate taste and flat flavor. After deodorization and refining, the purified product is stored for 3-6 months. Unrefined camelina oil has a somewhat bitter taste and rich aroma. The product obtained by cold pressing has a dark golden hue. Useful substances can be preserved for up to 12 months.