Introduction:
Linseeds are known as a local superfood. The small golden or brown seeds are characterised by their nutty taste and health-promoting properties.
Use/Preparation:
Linseeds can be eaten pure or in the form of linseed oil. The nutty tasting oil is particularly suitable for the preparation of salads, cold starters, spreads and pestos. The seeds are often used as a natural intestinal cure. In plant-based diets, flax seeds can serve as a binder and egg substitute. They can also be ingredients in muesli, muesli bars or bread. To release the health-promoting ingredients, linseeds should be crushed before consumption.
Health:
Due to their particularly high swelling capacity, linseeds stimulate intestinal activity and thus promote digestion. The mucilage they contain protects the stomach and intestinal mucosa and helps with constipation. Flaxseeds are also rich in omega-3 fatty acids, which are known to regulate inflammatory processes and lower blood pressure. They also contain a lot of protein, iron and vitamin A. If overdosed, the hydrogen cyanide they contain can cause stomach pain, nausea and vomiting.
Alternatives:
Chia seeds are rich in omega-3 fatty acids and have a similar swelling capacity as flax seeds.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 534/2230 |
| Fat | 42,2 g |
| Healthy fatty acids | 3,7 g |
| Carbohydrates | 28,9 g |
| Sugar | 1,6 g |
| Protein | 18,3 g |
| Salt | 0 g |
