Flax Seeds, Golden, Organic—-500 g–Organic *”Earth First” packaging


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SKU: flax gold 1kg Category: Tag:


Flax seeds golden–
500 g—

Flax seed

Brown Flax Seeds

Golden Flax seed
Flax seed
Nutritional value per 100 g (3.5 oz)
Energy 2,234 kJ (534 kcal)
Carbohydrates 28.88 g
Sugars 1.55 g
Dietary fiber 27.3 g
Fat 42.16 g
Protein 18.29 g
Thiamine (Vit. B1) 1.644 mg (126%)
Riboflavin (Vit. B2) 0.161 mg (11%)
Niacin (Vit. B3) 3.08 mg (21%)
Pantothenic acid (B5) 0.985 mg (20%)
Vitamin B6 0.473 mg (36%)
Folate (Vit. B9) 0 μg (0%)
Vitamin C 0.6 mg (1%)
Calcium 255 mg (26%)
Iron 5.73 mg (46%)
Magnesium 392 mg (106%)
Phosphorus 642 mg (92%)
Potassium 813 mg (17%)
Zinc 4.34 mg (43%)
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database
Flax seeds come in two basic varieties: brown; and yellow or golden. Most types have similar nutritional characteristics and equal amounts of short-chain omega-3 fatty acids. The exception is a type of yellow flax called solin (trade name Linola), which has a completely different oil profile and is very low in omega-3 FAs. 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, which 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.

One hundred grams of ground flax seed supplies about 450 kilocalories, 41 grams of fat, 28 grams of fiber, and 20 grams of protein.

Flax seed sprouts are edible, with a slightly spicy flavor. Excessive consumption of flax seeds with inadequate water can cause bowel obstruction. Flaxseed is called ‘Tisi’ in northern India, particularly in the Bihar region. Roasted ‘Tisi’ is powdered and eaten with boiled rice, a little water, and a little salt since ancient times in the villages.

Flax seeds are chemically stable while whole, and milled flax seed can be stored at least 4 months at room temperature with minimal or no changes in taste, smell, or chemical markers of rancidity, which can start with its seed coat becoming bitter. Ground flaxseed can go rancid at room temperature in as little as one week. Even after storage under conditions similar to those found in commercial bakeries, trained sensory panelists could not detect differences between bread made with freshly ground flax and bread made with ground flax stored for 4 months at room temperature. Ground flax is remarkably stable to oxidation when stored for 9 months at room temperature and for 20 months at ambient temperatures under warehouse conditions Refrigeration and storage in sealed containers will keep ground flax from becoming rancid for a longer period.



Additional information

Weight 0.00 kg