FLAXSEEDS

What are flaxseeds?

Flaxseeds come from the Linum usitatissimum plant, which is mainly cultivated for its seeds and stem fibers. They are small, brown or golden in color, and are an excellent source of nutrients, especially known for their health benefits.

Do you know the properties of flaxseeds? - mentta blog

Properties of flaxseeds

Rich in omega-3 fatty acids: They contain a large amount of alpha-linolenic acid (ALA), a type of plant-based omega-3 that helps reduce inflammation and improve cardiovascular health.
Dietary fiber: They are an excellent source of soluble and insoluble fiber, which promotes digestion, improves intestinal transit, and can help in cholesterol control.
Antioxidants: Flaxseeds are rich in lignans, which have antioxidant properties and may have protective effects against certain types of cancer.
Anti-inflammatory properties: Thanks to their omega-3 and lignan content, they can help reduce inflammation in the body.
Hormonal regulation: Lignans can also help balance hormones, especially in women during menopause.
Weight control: The soluble fiber in flaxseeds can help you feel fuller for longer, which promotes weight control.

Are there different varieties of flaxseeds?

Yes, there are mainly two types of flaxseeds:

Brown flaxseeds: They are the most common and slightly more economical.
Golden flaxseeds: They are softer in taste and are considered richer in certain nutrients, although the differences are not very noticeable.

Main producing countries

The main producers of flaxseeds are:

Canada: The world's largest producer of flaxseeds, especially in the provinces of Saskatchewan and Alberta.
Russia: Also a key producer, with large crops in Siberia.
India: An important producer in the Asian market.
United States: Especially in the state of North Dakota.

How can they be consumed or prepared?

Whole seeds: They can be added to smoothies, yogurt, salads, cereals, or baked goods. However, whole seeds are not always well digested, so many people prefer to grind them.
Ground seeds: They are easier to digest and can be incorporated into smoothies, baked goods, mixed with oatmeal, or even in soups and salads.
Flaxseed oil: It can be used in salad dressings, but should not be used for cooking as it breaks down at high temperatures.
Flaxseed gel: It can be prepared with water to make a gel that is used in some dessert recipes or as a substitute for eggs in vegan recipes.