Increasingly consumers are seeking "functional foods" like flax seeds to
promote health benefits as part of their regular diets. Some of the many
nutritional benefits of flax seeds, include Omega 3 fatty acid, (ALA),
dietary fibre and lignans.
Approximately 40% of flax seed is oil, and more than 70% of that oil is
polyunsaturated fat, a healthy fat. Flax also contains 57% of the important
omega-3 fatty acid, ALA. The omega-3 fatty acids have a balancing role in
the diet. They correct imbalances in modern diets that lead to health
problems. Nutritionists caution that the amount of omega-3 fatty acids
eaten in Australia no longer meets our bodies' needs. You can balance your
consumption of fatty acids by adding flax to your diet.
Flax seed contains soluble and insoluble fibre. Soluble fibre can lower
blood cholesterol levels, while insoluble fibre moves the stool through the
colon more quickly, helping bowel movements.
Flax seed is also one of the richest plant sources of Lignans, providing up
to 800 times more lignans than most other foods in a vegetarian diet.
Lignans are phytoestrogens - compounds that have been shown in laboratory
studies to help protect against certain kinds of cancer, particularly
cancers of the breast and colon, by blocking tumour formation.
Functional Food containing Omega-3 and Fibre
Features and Benefits
Wholesome and natural food
Richest plant source of Omega-3
Richest source of lignans
Good source of fibre
Easy to use
Can be used in baking
Each 500g pack contains
100% Organic Flaxseeds
Suggested Serving Size
Add Melrose Organic Flaxseeds to muffins, scones or bread. Add to your
favourite breakfast cereal or muesli. Can be milled in a coffee grinder
to produce ground Flaxseed.
Shelf Life & Storage
36 months from date of manufacture.
Store in a cool (less than 30oC), dry area.
None known - if symptoms persist consult your healthcare
Free From Lactose, Dairy, Sugar, Salt, Wheat, Gluten, Yeast, Artificial
flavours, Colours or Preservatives. GM Free.
Cooking Tips and Substitutions using Flax seeds
Did you know that much of the unhealthy fat and processed flour in many
recipes can be replaced with the good fats "Omega 3" and fiber of
flaxseed. Read On!
Add extra texture, moistness and a pleasant, nutty flavor to your baked
recipes with flaxseeds
Whole flaxseed: Add a handful of whole seeds to bread dough and
pancake, muffin or cookie mixes. Or, sprinkle on top of any of
these before baking to add crunch, taste and that hearty, home-made
eye appeal to your favorite recipes. Whole flaxseed stores almost
indefinitely at room temperature.
Milled (ground) flaxseed: You can quickly create what is commonly
called milled flaxseed by grinding a desired amount of flaxseed in
your coffee bean grinder. Free-flowing and flour-like, ground
flaxseed has all the goodness of whole flaxseed. Add it to baked
goods, smoothies, cereal and soups. Store it in the refrigerator or
freezer if you grind more than you initially need.
Roasted flaxseed: A sesame seed can't even come close to the
delicious, nutty crunch of roasted flax on a salad, or sprinkled on
ice cream or yogurt. Cover a baking sheet about ½-inch deep with
whole flax and place in a 350° F oven for about 10-15 minutes,
stirring a couple times. Let cool and store in a covered container.
Replace fat: Include the good fats in flax in your recipes by
substituting 3 Tbsp. of ground flaxseed for 1 Tbsp. of margarine,
butter or cooking oil. Flax can be substituted for all or part of
the fat, depending on the recipe. Remember that baking with flax as
a fat substitute will cause baked goods to brown more quickly.
Replace highly processed flour: Flaxseed is typically 40% fat, but
you can replace up to 15% of the flour in recipes with milled
(ground) flax without adjusting the amount or kind of fat. Ground
flax actually enhances the flavor, appearance and food value of
baked goods. Flaxseed contains NO GLUTEN for those with gluten
intolerance. Increase yeast by 25% when replacing flour with ground
Replace eggs: Substitute a ground flaxseed/water mixture for eggs
in recipes such as pancakes, muffins and cookies. For each egg, let
1 Tbsp ground flax sit in 3 Tbsp water for a few minutes. Note that
this will result in a somewhat chewier version of the recipe with