 Over 50% of the fatty acids in cold-pressed camelina oil are polyunsaturated.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; recently, several low-erucic and zero-erucic Camelina Sativa varieties (with erucic acid content of less than 1%) have been introduced.