The content of linseed oil is 30%-45%, and linseed oil is an excellent edible oil.
Linseed oil is rich in linolenic acid, linoleic acid and other unsaturated fatty acids, especially α -linolenic acid and r- linolenic acid, in which α -linolenic acid accounts for 57% of the fatty acids in linseed oil, which is twice as high as that in fish oil. It can reduce blood pressure, serum cholesterol and blood viscosity, and has therapeutic effects on cancer, cardiovascular diseases, visceral diseases, nephropathy, dermatoses, arthritis, lung diseases and immune system diseases. More than 30 countries, such as Britain and France, have approved the use of linseed oil as nutritional additives or functional food ingredients.
How can such a healthy thing be toxic?