The main fatty acids in linseed oil are linolenic acid 39.0%~62.0%, oleic acid 13.0%~39.0%, linoleic acid 12.0%~30.0%, palmitic acid 3.7%~7.9% and stearic acid 2.0%~6.5%, respectively. Its fatty acid composition is characterized by containing a large number of ω-3 polyunsaturated fatty acids (α linolenic acid).
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Flaxseed oil is easy to oxidize, not resistant to storage, low smoke point and easy to smoke when heated. A small amount of linseed oil mixed with other vegetable oils can be used for ordinary cooking at home, such as stir-frying and cold salad, but not for frying.
The α linolenic acid contained in linseed oil is one of the main ω-3 polyunsaturated fatty acids, and its content is very low in edible oils such as soybean oil, peanut oil, sunflower oil, olive oil and sesame oil. This characteristic of linseed oil is very important, and it is often used to supplement the above vegetable oil, which is of great significance to maintain the balance of ω-6 and ω-3 polyunsaturated fatty acids in diet.
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