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Flax seed

Flax seeds come in two basic varieties: (1) brown; and (2) 

yellow or golden. Most types have similar nutritional characteristics 

and equal amounts of short-chain omega-3 fatty acids. The 

exception is a type of yellow flax called solin (trade name Linola), 

which has a completely different oil profile and is very low in 

omega-3 FAs. Although brown flax can be consumed as readily 

as yellow, and has been for thousands of years, it is better known 

as an ingredient in paints, fiber and cattle feed. Flax seeds 

produce a vegetable oil known as flaxseed or linseed oil, which 

is one of the oldest commercial oils, and solvent-processed 

flax seed oil has been used for centuries as a drying oil in 

painting and varnishing.

Golden Flax seed

One hundred grams of ground flax seed supplies about 450 

kilocalories, 41 grams of fat, 28 grams of fiber, and 20 grams 

of protein.[5]Flax seed sprouts are edible, with a slightly spicy 

flavor. Excessive consumption of flax seeds with inadequate 

water can cause bowel obstruction.[6] Flaxseed is called 'Tisi' 

in northern India, particularly in the Bihar region.Roasted 'Alsi' 

is powdered and eaten with boiled rice, a little water, and a little 

salt since ancient times in the villages. Whole flax seeds are 

chemically stable. Ground flaxseed can go rancid at room 

temperature in as little as one week.[7]Even after storage under 

conditions similar to those found in commercial bakeries, trained 

sensory panelists could not detect differences between bread 

made with freshly ground flax and bread made with ground flax 

stored for four months at room temperature.[8] Ground flax is 

remarkably stable to oxidation when stored for nine months at 

room temperature[9] and for 20 months at ambient temperatures 

under warehouse conditions.[8] Refrigeration and storage in 

sealed containers will keep ground flax from becoming rancid 

for a longer period.