FLAX SEED (Linseed)
Flax seeds (Linum usitatissimum) are small, golden or brown seeds with a nutty flavor and crunchy texture. While not traditionally Nigerian, they're increasingly popular in health-conscious West African cooking for adding to smoothies, baked goods, and as a nutritional supplement. They are one of the best plant-based sources of omega-3 fatty acids.
Nutritional Components (Per 100g) / % Daily Value
Calories: 534 kcal
% Daily Value: 27%
Protein: 18.3g
% Daily Value: 37%
Total Fat: 42.2g
% Daily Value: 65%
- Alpha-linolenic acid (ALA/Omega-3): 22.8g
% Daily Value: 1,425%
Carbohydrates: 28.9g
% Daily Value: 10%
Fiber: 27.3g
% Daily Value: 109%
Lignans: Very High
% Daily Value: -
Vitamin B1 (Thiamin): 1.6mg
% Daily Value: 110%
Copper: 1.2mg
% Daily Value: 60%
Manganese: 2.5mg
% Daily Value: 124%
Magnesium: 392mg
% Daily Value: 98%
Phosphorus: 642mg
% Daily Value: 64%
Selenium: 25.4mcg
% Daily Value: 36%
Key Benefits: Richest plant source of omega-3 fatty acids (ALA), extremely high in lignans (antioxidants with potential anti-cancer properties), excellent for heart health, digestive health, and cholesterol reduction. Health Canada recognizes flaxseed as a beneficial functional food for lowering blood cholesterol.
Storage Instructions
Critical: Flax seeds contain high oil content that oxidizes quickly.
Whole Seeds: Store in airtight containers in the freezer for up to 1 year (or indefinitely with vacuum sealing). The hard outer shell protects the oils inside.
Ground Flaxseed: Must be stored in the freezer in small portions; use within 1-2 weeks after grinding. Pre-ground flaxseed should be refrigerated and used within 2-3 months.
Room Temperature: Only for short-term use (1-2 months) in cool, dark, dry conditions; not recommended for bulk storage.
Packaging: Use vacuum-sealed bags or glass jars with tight lids to minimize air exposure.
Moisture Control: Ensure seeds are below 10% moisture content for long-term storage to prevent spoilage and rancidity.
