Flaxseed consists of small, flat seeds measuring approximately 2–3 mm. When soaked in water, the seeds swell and release a natural mucilage. Brown flaxseed is valued for its high content of dietary fiber and plant protein.
How to Use
Whole flaxseed can be used in many ways:
as an addition to muesli, yogurt, sauces, salads, soups, and baked goods such as bread or oatmeal cookies,
or even as a topping for sandwiches.
Flaxseed is most commonly consumed after soaking. Pour half a glass of water over 2 teaspoons of flaxseed and cook for about 15 minutes. Consume 2–3 times per day.
Ingredients
100% flaxseed (linseed)
Storage Conditions
Store in a cool, dry place, in a tightly closed container.
Naturally Occurring Minerals
Whole flaxseed is a natural source of:
Magnesium – helps reduce tiredness and supports normal muscle and nervous system function
Iron – supports normal formation of red blood cells and hemoglobin
Zinc – helps maintain healthy hair, skin, and nails
Nutritional Values
| Nutritional value |
per 100 g |
per serving (50 g) |
%RI* per 50 g |
| Energy |
2096 kJ / 499 kcal |
1048 kJ / 250 kcal |
12% |
| Fat |
31 g |
15.5 g |
22% |
| of which saturated fats |
2.36 g |
1.18 g |
6% |
| Carbohydrates |
17 g |
8.5 g |
3% |
| of which sugars |
0.3 g |
0.15 g |
<1% |
| Fiber |
18 g |
9 g |
– |
| Protein |
28.9 g |
14.5 g |
29% |
| Salt** |
0.2 g |
0.1 g |
2% |
Vitamins and Minerals
| Mineral |
per 100 g |
per serving (50 g) |
%RI* |
| Magnesium |
291 mg |
146 mg |
78% |
| Iron |
17 mg |
8.6 mg |
122% |
| Zinc |
7.8 mg |
3.9 mg |
78% |
RI – Reference Intake of an average adult (8400 kJ / 2000 kcal)
Salt content results exclusively from naturally occurring sodium
Natural variations may occur
Allergen Information
Packed in a facility that also processes products containing gluten, peanuts, soy, various nuts, and sesame seeds. Despite all precautions, the presence of these allergens cannot be completely excluded.
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