All about Flaxseed: Its benefits, storage, and usage.

Flaxseed has been consumed for many many years and is one of the oldest crops cultivated. Commonly known as linseeds, flaxseeds are mainly used as oil seeds. But do you know that these tiny brown seeds are a powerhouse of nutrients with many health benefits? In fact, they are even heart-friendly and have been shown to improve lipid profiles, blood sugar control, and even in weight loss.

Scientific Name of Flaxseeds

Linum usitatissimum

Local Names

Alshi ( Marathi)

Linseed ( English)

Alsi (Hindi)

Appearance

They are tiny in shape slightly bigger than sesame, almost flat, and shaped like a water drop. Their color is either earthy brown or yellowish and rather light in terms of weight.

Varieties

There are 2 varieties 1. Brown and 2. Yellow/ golden.

Taste & Texture

These seeds have a distinct earthy taste which is slightly nutty and their texture is crisp and crunchy.

Nutritional Facts

Both varieties of flaxseeds have a similar nutritional profile.

Overall,  the nutritional benefits are as follows:

• They are a good source of dietary fiber.
• Flaxseeds are the richest source of omega-3 in the plant kingdom.
• They also are a good source of protein, lignans, Vitamin B, and copper.
• Good source of antioxidants.

While flaxseeds have many benefits, mindful consumption of flaxseed is very important. 1-2 tbsp per day is more than enough.

Purchasing

Flaxseeds are easily available in India in local shops and even food stores. Certain factors you need to consider when purchasing those are:

• Choose vacuum-packed seeds over loose ones.
• Check for manufacturing/packaging date.
• Make sure to store it safely to prevent rancidity.
• Preferably buy unroasted flaxseeds.

Storage

Flaxseeds can easily turn rancid if not stored well so storage becomes very important.

• Once the pack is opened, store it properly in air-tight containers and in the refrigerator.
• Ground flaxseed powder lasts for around a week.

Culinary Uses

• Mukhwas ( mouth freshener)
• Mix it into your breakfast bowls, Buddha bowls, oatmeal, and cereals.
• Baking
• Smoothies or milkshakes.
• Chutneys
• Flaxseed crackers

Reference

• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2989356/
• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4152533/