Flax Seed, Brown (P)
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Flax seeds come in two basic varieties, brown and yellow or golden, with most types having similar nutritional values and equal amounts of short-chain omega-3 fatty acids. Brown Flaxseed is much higher in omega-3.
One hundred grams of ground flax seed supplies about 450 kilo-calories, 41 grams of fat, 28 grams of fiber, and 20 grams of protein.
One tablespoon of ground flax seeds and three tablespoons of water may serve as a replacement for one egg in baking by binding the other ingredients together. Ground flax seeds can also be mixed in with oatmeal, yogurt, water (similar to Metamucil), or any other food item where a nutty flavour is appropriate. Flax seed sprouts are edible, with a slightly spicy flavor.
Flax seeds are chemically stable while whole, and milled flaxseed can be stored at least 4 months at room temperature with minimal or no changes in taste, smell, or chemical markers of rancidity. Ground flaxseed can go rancid at room temperature in as little as one week. Refrigeration and storage in sealed PETE containers will keep ground flax from becoming rancid for even longer.
Flax seeds contain high levels of lignans and Omega-3 fatty acids. Lignans may benefit the heart, possess anti-cancer properties and studies performed on mice found reduced growth in specific types of tumors. Initial studies suggest that flaxseed taken in the diet may benefit individuals with certain types of breast and prostate cancers. Flax may also lessen the severity of diabetes by stabilizing blood-sugar levels.
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Note: All prices in US Dollars
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