Flax seed
Flax seedFlax seed
Nutritional value per 100 g (3.5 oz)
Energy 530 kcal 2230 kJ
Carbohydrates 28.88 g
- Sugars 1.55 g
- Dietary fiber 27.3 g
Fat 42.16 g
Protein 18.29 g
Thiamin (Vit. B1) 1.644 ** 126%
Riboflavin (Vit. B2) 0.161 ** 11%
Niacin (Vit. B3) 3.08 ** 21%
Pantothenic acid (B5) 0.985 ** 20%
Vitamin B6 0.473 ** 36%
Folate (Vit. B9) 0 μg 0%
Vitamin C 0.6 ** 1%
Calcium 255 ** 26%
Iron 5.73 ** 46%
Magnesium 392 ** 106%
Phosphorus 642 ** 92%
Potassium 813 ** 17%
Zinc 4.34 ** 43%
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. The exception is a type of yellow flax called Linola or solin, which has a completely different oil profile and is very low in omega-3. Although brown flax can be consumed as readily as yellow, and has been for thousands of years, it is better known as an ingredient in paints, fiber and cattle feed. Flax seeds produce a vegetable oil known as flaxseed or linseed oil; it is one of the oldest commercial oils and solvent-processed flax seed oil has been used for centuries as a drying oil in painting and varnishing.
100 grams of ground flax seed supplies about 450 kilo-calories, 41 grams of fat, 28 grams of fibre, and 20 grams of protein.[2]
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, wafer (similar to Metamucil), or any other food item where a nutty flavour is appropriate.
