Flaxseed (also known as linseed) is the seed of the flax, an annual herbaceous plant. This small, reddish-brown fruit has a strong nutty flavor, even in baked goods. In fact, many European countries frequently use this grain in products such as biscuits, cakes, and bread. The most notable component of flaxseed is flaxseed oil.
In recent years, a new type of oil has appeared on the edible oil shelves in supermarkets across the country, favored by customers: flaxseed oil.
Flaxseed (also known as linseed) is the seed of the flax, an annual herbaceous plant. This small, reddish-brown fruit has a strong nutty flavor, even in baked goods. In fact, many European countries frequently use this grain in products such as biscuits, cakes, and bread. The most notable component of flaxseed is flaxseed oil. More than half of the fatty acids in flaxseed oil are alpha-linolenic acid (ALA), an n-3 polyunsaturated fatty acid, which can be considered a relative of the active ingredients in fish oil, EPA and DHA.
Another major feature of flaxseed is that its dietary fiber content exceeds 1/4. Soluble dietary fiber can help remove some cholesterol, making it particularly beneficial for people with high blood cholesterol. Furthermore, dietary fiber provides a strong sense of fullness but is not digested or absorbed, thus helping to reduce calorie intake.
Flaxseed contains a substance called lignan, which can bind to the body's estrogen receptors and is known as a "phytoestrogen". For those who need to supplement estrogen, this "natural estrogen" seems particularly appealing.
So, how to choose flaxseed oil? A simple method:
1. Read the label. Look for organic certification, non-GMO, and a processing method of cold pressing. The quality grade should be first grade (currently the highest standard for oils in the country is first grade; extra virgin is a grade only for imported olive oil). The production date should be as recent as possible, which means lower acidity and more active antioxidant properties in the oil.
2. Check the packaging. Cold-pressed oils are generally stored in dark bottles to protect from light.
3. The higher the alpha-linolenic acid (ALA) content in the nutritional information table of the flaxseed oil, the better.