Flax Seeds

You can consume a maximum daily amount of 20–25 g with plenty of water.

Flax is a widely used plant. It is cultivated for its seeds, eaten as is or processed into oil, but it is also known as a raw material in the textile industry.
Consuming flax seeds can, for example, reduce the risk of diabetes, cardiovascular disease, arthritis, osteoporosis, etc.; they are the most important plant source of alpha-linoleic acid, which plays an important role in lowering “bad” cholesterol levels; they are rich in insoluble fiber, helping to regulate intestinal transit and fight constipation; they are an effective laxative by increasing intestinal peristalsis, protecting the intestinal mucosa from irritants; they have antiseptic and soothing properties.
Whole flax seeds have a tough outer layer and can pass through the gut undigested, meaning their nutrients are not fully absorbed. Therefore, flax seeds should either be pre-soaked in plenty of water or ground before consumption.
Flax seeds are very versatile and can be introduced into the whole family’s daily diet in various combinations and dishes: with muesli or cereal, in fruit salads, in smoothies, in vegetable salads, in broths or soups, in yogurt, with plant-based milk, etc.
Flax seeds are best kept whole in a dry, cool, and dark place to avoid rancidity.

May contain traces of: almonds, hazelnuts, peanuts, walnuts, mustard, sesame seeds, gluten.

Do not use after the expiration date.
Store in a cool, dry place.

Attention! The information and suggestions presented on this site are for informational purposes and cannot be considered medical advice. No single food can provide all the nutrients the body needs; only a varied and balanced diet can!