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Flax seed

Flax seed

Flax seeds come in two basic varieties: (1) brown; and (2) 
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.

Golden Flax seed

One hundred grams of ground flax seed supplies about 450
kilocalories, 41 grams of fat, 28 grams of fiber, and 20 grams 
of protein.[5]Flax seed sprouts are edible, with a slightly spicy 
flavor. Excessive consumption of flax seeds with inadequate 
water can cause bowel obstruction.[6] Flaxseed is called 'Tisi' 
in northern India, particularly in the Bihar region.Roasted 'Alsi' 
is powdered and eaten with boiled rice, a little water, and a little 
salt since ancient times in the villages. Whole flax seeds are 
chemically stable. Ground flaxseed can go rancid at room 
temperature in as little as one week.[7]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 four months at room temperature.[8] Ground flax is 
remarkably stable to oxidation when stored for nine months at 
room temperature[9] and for 20 months at ambient temperatures 
under warehouse conditions.[8] Refrigeration and storage in 
sealed containers will keep ground flax from becoming rancid 
for a longer period.

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