Flaxseed are the seeds of an annual leafless plant, reaching a length of 30-60 cm. At the end, its stem directly dissolves into an inflorescence.

Its flowers are collected in the form of an umbrella with a bluish color with a gray tint, but sometimes they are also white. The fruits of flax are the oil-bearing seeds, which are oblong, slightly flattened and are pointed at one end.

Their length is about 6 mm and the thickness is about 3. The color of the seeds can be of different shades and vary from light yellow to dark brown. But the main characteristic feature of flax seeds is the glossy shine.

As an agricultural crop, flax began to be grown in ancient times, but it is difficult to determine its homeland. Roughly, this is Western Persia, Asia Minor, although there are suggestions that it was grown as far back as Mesopotamia.

Even in the 8th century, the French king Charlemagne even issued a law according to which all his subjects were obliged to consume flaxseed as a food useful for the body.

Now flax is grown all over the world, but mainly in Russia, Poland, France, Argentina, and also in India.

Nutritional value in 100 grams

• Proteins – 18.5 grams;
• Fats – 42.5 grams;
• Carbohydrates – 29.1 grams;
• Mineral composition – 5 grams;
• Water – 7 grams;
• Caloric content – ​​535 kilocalories;

Flaxseed – useful properties

Flaxseed contains many nutrients and useful substances – these vitamins of group B, vitamin A, H, nicotinic acid, tocopherol, ascorbic acid, vitamin F, phytomethadione, and also and the minerals magnesium, potassium, calcium, phosphorus and iron.

But its most valuable components are fatty acids, vegetable fibers and lignans.

Flax seeds are one of the main sources of valuable polyunsaturated omega-3 and 6 fatty acids for the human body, which the body is unable to synthesize on its own.

When they enter the body, they penetrate the cellular structures and positively affect cellular activity, and also increase the speed of transmission of nerve impulses along the nerve fibers.

In medicine, flaxseed is used as an auxiliary treatment for very serious diseases. Canadian scientists even believe that it prevents the occurrence and development of oncological pathologies and, more specifically, breast, prostate and small intestine cancer.

In the treatment of cardiovascular diseases, the seeds are used to normalize heart rhythm, lower cholesterol levels and restore full blood circulation.

Also notable are the effects of these seeds in lowering blood sugar levels, especially in type 2 diabetes. And some recent studies have established the benefits of using flaxseed in the treatment of Parkinson’s disease and of asthma.

In addition, these seeds have a diuretic and laxative effect, strengthen the kidneys and accelerate hair growth, have the ability to bind and remove heavy metals such as lead and cadmium from the body, and help with increased gas formation in the gastrointestinal tract .


Flax seed should not be taken in very large quantities by pregnant women, as the side effects on the body of expectant mothers are insufficiently well studied.

It is also not recommended to take these seeds in case of exacerbation of various diseases of the gastrointestinal tract, especially in cases of chronic gastritis, colitis, ulcers and pancreatitis.

Complications are also possible in the presence of stones in the urinary and biliary tracts, as flax has sufficiently strong choleretic and diuretic properties.

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