Food: Flaxseed [edit]

Other Names: Linseed, 亚麻籽 (Chinese), بذور الكتان (Arabic), Linhaça (Portuguese), Graines de lin (French), Linaza (Spanish) All Translations

Photo: Flickr user myrtti

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Edited by: Barnaby Dorfman, Colin M. Saunders, Sheri, mrsound, Desiree Lowe, Alisa Escanlar

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Comments

3 weeks, 5 days ago

robert l ramirez

when using the whole seed it is important to chew the foods completely,as the hull is undigestable intact,and as such will not provide the full benefit.I use the milled flax in almost any where, that you use flour,about a 10 to 1 ratio for all purpose,and whole wheat. except baking with yeast .the whole wheat and flax, seem to need either addition of more white flour or leavening.

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[edit] About Flaxseed

Flaxseed comes from the fruit of a blue-flowered plant known as Flax. These seeds are small, brown and glossy and provide a rich source of omega-3 essential fatty acids, fiber and potassium. Flaxseed is also a good source of B Vitamins, protein and zinc; they are low in calories and saturated fats, and they contain no cholesterol.

Not only is Flaxseed a healthy choice, but it can also be used with a variety of foods. In its powdered form, it has an agreeable nutty flavor that can easily be mixed with water or any fruit or vegetable juice. It can also be added to baked goods, salads, soups, cereals, and yogurt for extra nutritional value.

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