The small, glossy brown seeds shown appear to be flaxseeds, also known as linseeds.
Flaxseed has a pleasantly mild, nutty flavor and can be stirred into yogurt, oatmeal, smoothies, soups, and homemade bread. It is inexpensive, easy to find, and does not require a complicated kitchen ritual involving twelve jars and a mysterious wooden spoon.
This tiny seed provides fiber, plant-based omega-3 fat, and natural plant compounds called lignans. It can be a nutritious addition to an everyday diet, especially when it is ground before eating.
It is not a cure for cancer, diabetes, high blood pressure, or circulation problems. However, it can be enjoyed as part of a balanced eating pattern alongside appropriate medical care.
What Is Flaxseed?
Flaxseed comes from the flax plant, scientifically known as Linum usitatissimum.
The plant has been cultivated for centuries. Its fibers have traditionally been used to make linen, while its seeds have been eaten or pressed to produce flaxseed oil.
Flaxseeds are commonly available in two colors:
Golden flaxseed
Brown flaxseed
Both varieties have a similar nutritional profile and can be used in the same recipes.
You may find flaxseed sold whole, ground into a coarse meal, or pressed into oil.
Ground flaxseed is usually the most practical form for food recipes because the body can digest it more easily. Whole seeds may pass through the digestive system without breaking down completely.
Why People Add Flaxseed to Food
