cake etc., Compositional Properties of Camelina seed -

Evaluating the Phytochemical Potential of Camelina: An Emerging New Crop of Old World Origin – MA Berhow, SF Vaughn, D Belenli, U Polat – Recent Advances in Phytochemistry 2014

Summary: Out on the next frontier of nutritional research will be the complete biochemical and physiological characterization of plant-derived components that prevent or delay the development of chronic diseases in humans and animals. Camelina sativa … seeds contain up to 45% oil, which is rich in polyunsaturated omega-3 and omega-2 fatty acids, as well as containing fat-soluble antioxidants such as the Vitamin E-active tocopherols. The phytochemical components of camelina potentially have strong benefits for use in functional food roles.

Link: http://naldc.nal.usda.gov/catalog/58624