Flaxseed - Linseed - Whole Brown Seeds - 400 Grams

One hundred grams of ground flax seed supplies about 450 calories, 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. In northern India, flaxseed, called (tisi or alsi), is traditionally roasted, powdered, and eaten with boiled rice, a little water, and a little salt. Whole flax seeds are chemically stable, but ground flaxseed can go rancid at room temperature in as little as one week, although there is contrary evidence. Refrigeration and storage in sealed containers will keep ground flax from becoming rancid for a longer period; 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 milled flax stored for four months at room temperature. Milled flax is stable to oxidation when stored for nine months at room temperature if packed immediately without exposure to air and light and for 20 months at ambient temperatures under warehouse conditions. Three natural phenolic glucosides, secoisolariciresinol diglucoside, p-coumaric acid glucoside and ferulic acid glucoside, can be found in commercial breads containing flaxseed. Flax seeds contain high levels of dietary fiber as well as lignans, an abundance of micronutrients and omega-3 fatty acids. Studies have shown that flax seeds may lower cholesterol levels, although with differing results depending on the sex of the consumer. One study found results were better for women whereas a later study found benefits only for men. Initial studies suggest that flax seeds taken in the diet may benefit individuals with certain types of breast and prostate cancers.

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