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Description
Edible in both raw and cooked forms, it is a rich source of omega-3 fatty acids, particularly alpha-linolenic acid and gamma-linolenic acid, present at concentrations of 4 mg/g fresh weight (Uddin et al

Compared to products made through "sweating" or intensive fermentation, products made through drying are typically more bitter

doi: 10.1093/hmg/11.9.1107

[DOI] [PubMed] [Google Scholar] 79.Riley R.T., Merrill A.H
