Brown Flax Seed

Brown flax seeds are the small, oval seeds of the flax plant (Linum usitatissimum), native to the region extending from the eastern Mediterranean to India. They are harvested and typically sold whole or ground. Flax seeds are a source of fiber, protein, and omega-3 fatty acids.

Manufacturers add flax seeds for their nutritional value and texture. They are often incorporated into baked goods like breads, muffins, and crackers, as well as snack bars and cereals. The seeds can add a slightly nutty flavor and a chewy or crunchy texture depending on how they are prepared.

Flax seeds are generally recognized as safe (GRAS) by the FDA for use in food. They are a good source of dietary fiber, which can aid digestion. Some research suggests that the omega-3 fatty acids in flax seeds may have heart health benefits, though evidence is mixed and more research is needed. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated flax seeds, but did not set a numeric limit (ADI not specified).