 Compared to normal linseed, linola has a lower level of ALA, which increases the oxidative stability of the oil/seed, which means it remains edible much longer when stored.Linola has a correspondingly higher content of the linoleic acid, omega-6 fatty acid, around 65% to 75%.The seed colour was also changed from the wild type dark brown seed to a light yellow seed, which consequently gives an oil of a light colour, easily distinguished from the darker linseed oil.