Preparation, uses, and tips
Flaxseeds should be ground before using, for better digestion. In addition to sprinkling
them on cereals, salads, casseroles, and desserts, ground flax can be used in baking to boost
nutritional content. Flaxseeds combined with water in a blender become quite viscous and can
be used to replace eggs in many recipes. Flax
oil is used as a salad oil or can be drizzled over cooked foods. Flax oil is unstable at high
temperatures and should not be used as a cooking oil.
Buying and storing tips
Although the flax plant is grown to produce a variety of products from linen, to paper, to
linseed oil, it also produces flaxseed oil.
While flaxseed oil can only be preserved for a month or two with refrigeration, flaxseeds
appear to be more durable and retain their healthful components for long periods at room
temperature.
Varieties
Flaxseeds are sold whole or ground. You can ground whole flaxseeds at home in a coffee
grinder.
Nutrition Highlights
Flaxseeds, 1 Tbsp
Calories: 59
Protein: 2.3g
Carbohydrate: 4.1g
Total Fat: 4.1g
Fiber: 3.3g
*Good source of: Magnesium (43.4mg)
*Foods that are a “good source” of a particular nutrient
provide between 10 and 20% of the Recommended Daily Value.