A small, shiny brown, edible and nutritious seed produced by the flax plant that is the most important food source of alpha linolenic acid, an omega-3 fatty acid. These seeds need to be ground because whole seeds cannot otherwise be digested.
A tablespoon of ground flaxseeds provides 35 calories with 2.5 grams fat (1400 mg of alpha linoleic acid…omega-3, 425 mg of linoleic acid…omega-6, and 500 mg of oleic acid…omega-9), 2 grams of fiber, 60 mg of lignans, 1.5 grams protein, 2.5 grams carbohydrate, and 3% iron with smaller amounts of other nutrients including calcium.
The cold milled process of grinding the seeds is best in preserving nutrients and extending shelf life, that is, the grinding is slow and does not heat the seeds during processing.
Also called linseed. Oil pressed from the seed is called flaxseed oil or linseed oil. Oil is perishable and must be kept refrigerated to prevent the oil from going rancid (spoiled).
Always check label for gluten-free and non-GMO to be safe.