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Flax seeds are rich in soluble fibers, proteins with high biological value, healthy fats (unsaturated), antioxidants (lignans), vitamins (vitamin C, E and B vitamins), as well as minerals (iron, magnesium, calcium, phosphorus, zinc, potassium). That’s why flax seeds are consumed as a functional food, because they contain nutrients that can reduce the risk of diabetes, cancer and heart disease.
Flax seeds are the most important vegetable source of alpha-linoleic acid, a substance from the family of Omega-3 fatty acids, with an important role in lowering the level of “bad” cholesterol, the content of alpha-linoleic acid being higher than in the case of flaxseed oil Rapeseed, walnut and soy.

Whole flaxseeds have a hard outer layer and can pass undigested through the intestine, which is why they must be soaked beforehand in plenty of water – they can absorb up to 6 times their weight or ground before consumption. It is recommended that the flax seeds be bought the most whole, because once ground they quickly lose their properties and must be crushed properly before using them, manually or using a blender or a coffee grinder.
Flax has long been considered a beneficial food and is traditionally used in bakery products and cereals. Flax seeds have a taste similar to that of nuts, which makes them suitable both for inclusion in desserts and for savory dishes.
There are several ways in which flax seeds can be incorporated into the daily diet, it is recommended that they be used ground or in the form of oil, in order to be better digested. In this sense, flax seeds can be incorporated in cereals, muffins, cakes, bread, smoothies, salad dressings, burgers, over cooked vegetables or even in soups. The recommended amount is one teaspoon per day.

Country of origin India
Processed in Portugal
Packed/shipped from Romania