cake etc., Compositional Properties of Camelina seed -

Some Compositional Properties of Camelina (Camelina sativa L. Crantz) Seeds and Oils – J.T. Budin, W.M. Breene, and D.H. Putnam – JOACS 1995

Summary: Fatty acid profiles, tocopherol, and tocotrienol contents, total lipid contents, and trypsin inhibitor activity were quantitated from thirteen accessions of camelina (Camelina sativa L. Crantz), a little-known oilseed. The oil content of camelina seeds ranged from 29.9 to 38.3%. Camelina seeds did not contain [g-glucans. Trypsin units inhibited ranged from 12 to 28 compared to 111 for raw soybean. Link: http://link.springer.com/article/10.1007%2FBF02541088