Monday, 12 July 2010
Gold of pleasure - Camelina sativa oil
Camelina is a flowering plant in the family Brassicaceae which includes mustard, cabbage, rapeseed, broccoli, cauliflower, kale, brussels sprouts
Over 50% of the fatty acids in cold pressed Camelina oil are polyunsaturated. The major components are alpha-linolenic acid - C18:3 (omega-3-fatty acid, approx 35-45%) and linoleic acid - C18:2 (omega-6 fatty acid, approx 15-20%). The oil is also very rich in natural antioxidants, such as tocopherols, making this highly stable oil very resistant to oxidation and rancidity.
It has 1 - 3% erucic acid. The vitamin E content of camelina oil is approximately 110 mg/100g. It is well suited for use as a cooking oil. It has an almond-like flavor and aroma.
Posted by Ian Brealey at 07:54