Flaxseeds, also known as linseeds. These are an excellent
source of fiber, omega-3 fats, lignans and other nutrients. A lot of evidence
has shown they may reduce cholesterol, blood pressure and even the risk of
cancer.
One tablespoon of ground flaxseeds contains the following
- Calories: 37
- Protein: 1.3 grams
- Carbs: 2 grams
- Fiber: 1.9 grams
- Total fat: 3 grams
- Saturated fat: 0.3 grams
- Monounsaturated fat: 0.5 grams
- Polyunsaturated fat: 2.0 grams
- Omega-3 fatty acids: 1,597 mg
- Vitamin B1: 8% of the RDI
- Vitamin B6: 2% of the RDI
- Folate: 2% of the RDI
- Calcium: 2% of the RDI
- Iron: 2% of the RDI
- Magnesium: 7% of the RDI
- Phosphorus: 4% of the RDI
- Potassium: 2% of the RDI
'Flaxseeds' health benefits are mainly attributed to the omega-3 fatty acids, lignans and fiber they contain.
Benefits:
Flaxseeds are a rich source of the omega-3 fatty acid ALA. Plant-based ALA fatty acids are proven to have heart health benefits and are linked to a lower risk of stroke.
It contain a group of nutrients which have powerful antioxidant and estrogen properties. They may help in preventing breast and prostate cancer, as well as other types of cancer.
The high fiber content of flaxseeds can help lower cholesterol and may play an important role in improving heart health.
Flaxseeds have been proven to lower blood pressure and are especially helpful for those with high blood pressure.
Flaxseeds are a good source of plant-based protein and can be an alternative protein source for people who do not eat meat.
Flaxseeds may lower blood sugar due to their insoluble fiber content. They can be a beneficial addition to the diet of people with diabetes.
Flaxseeds keep you full for longer and may help you manage your weight by controlling your appetite.
Flaxseeds are versatile can be easily added to your daily diet. There are a variety of recipes you can try.
Ground flaxseeds provide the greatest health benefits. If using flaxseed oil, remember to store it in a cool, dark place and use it when cooking at a lower temperature to retain its nutritional properties.
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