The seed oil of Camelina contains an exceptional amount (up to 39 %) of omega-3 fatty acids, as well as a rare and unique antioxidant complex with gamma tocopherol vitamin E. This component makes the oil very stable and resistant to heat and rancidity.

Unlike any other omega-3 oil, Camelina oil is perfectly suitable for use not only as a well-balanced omega-3 supplement, but also as a health-promoting everyday cooking oil with a delicious nutty flavor.

The powerful antioxidants, including carotenoids, and phosphatides provide Camelina oil with a high oxidative stability, and also makes it an extraordinary beneficial polyunsaturated fatty acid and an excellent, versatile overall source of both heart-healthy omega-3 fats and Vitamin E.

Known as “wild flax” due to its visual similarity to regular flax, Camelina, is supplying almost as many omega-3 fatty acids as common flax, but it is much more stable than the latter, and also tastes much better. This is why it is called “the Better Flax”.