More About Flax Seed
Brown and golden flax
Whether brown or golden in color, NOW® flax seeds are from the same genus and species called Linum usitatissimum. According to the Flax Council of Canada, these two types of flax are grown in different soil conditions, which produces slight differences in nutritional value between the two. Golden flax may have slightly higher fat as well as higher fiber content. Many customers have also remarked on the milder flavor of the golden variety, which is usually preferred for bread making and other baked goods.
Nutritional content
Of the 38 to 42% total naturally occurring fat in flax seeds, an average of 18% is omega-3 in the form of alpha-linolenic acid. Contrary to what is found in most seeds, alpha-linolenic acid is the predominant unsaturated fatty acid found in flax seed. Linoleic acid, which belongs to the omega-6 family, is the predominant unsaturated fatty acid in most other seeds like safflower, sunflower, corn and sesame.
Flax seed contains between 24 to 38% total fibers. The golden variety contains up to eight grams of fiber per two tablespoon serving. These seeds contain a healthy blend of both crude and soluble fiber. Flax seeds are not only a rich source of omega-3 fatty acids and fiber, but also contain up to 23% protein. Research indicates that flax seeds are an abundant source of plant lignans.
Lignans, otherwise known as secoisolariciresinol diglycoside (SDG), are pharmacologically active plant compounds that have been studied for their purported immune support benefits. Flax possesses up to 100 times the quantity of lignans as found in wheat bran.
The NOW® Difference
In addition to the tests performed to assure freshness and the nutritional values described in the information above, every batch of NOW® Certified Organic Flax Seeds is tested for microbiological safety. The typical range of analyses includes testing for standard plate count, yeast and molds, E. coli, salmonella and heavy metals to ensure that only the best organic flax seeds bear the NOW® label.
