Description (organic) linseed flour, brown or gold:
Whole linseeds (brown or gold) are de-oiled by cold pressing and the press cake is then ground. The resulting (organic) linseed flour has a nutty flavor and is gluten-free. It contains about 33% protein, 6% carbohydrates, 15% oil with 10% polyunsaturated fatty acids and 33% fiber. Especially in the seed coats are many trace elements, vitamins and minerals. Special properties are the large amounts of the trace element selenium, the B-vitamin complex, as well as natural vitamin E. The mucilage substances, so-called pentosans, are of particular interest as secondary plant substances. They lead to a high swelling capacity of the flour (up to four times the water absorption) and have a positive effect on the gastrointestinal tract. In addition, linseed flour has a high content of lignans. As phytoestrogens, these have a balancing effect on hormone levels and thus prevent cell proliferation, prostate and menopausal complaints, and thyroid problems. The fiber in linseed flour serves as valuable dietary fiber. Its cell-enhancing properties make it an optimal, low-cost anti-aging product.
Before the properties of linseed flour were successfully researched, it was only used as animal feed. Today it is gaining more and more importance as an extremely healthy food. The mucilages make the flour an excellent natural emulsifier and thickener. At the same time, the mucilages have a calming and anti-inflammatory effect on the gastrointestinal tract by binding and eliminating toxic substances. Linseed flour is used for bread and baked goods because its properties ensure that the baked goods stay fresh longer. Also, linseed flour can be used to enrich the protein content of vegan and low carb diets. In addition, the flour is used in spice blends, meat substitutes and sauces.
Quality:
organic, conventional
Origin:
EU
Industries:
food, cosmetic, pharmaceutical, feed
Properties:
brown or golden flaxseed
Protein content:
approx. 30%
