Auto-generated content.
This description was generated automatically and is pending editorial review.
Inaccuracies are possible. Found a mistake? Contact us.
Source
Not animal-derived
Allergen
No
Role in food
Ground flaxseed is often added to foods for its nutritional value, particularly its fiber …
What it is
Ground flaxseed is made from flaxseeds, which are the tiny seeds of the flax plant (Linum usitatissimum). The seeds are typically cleaned, dried, and then ground into a coarse or fine powder. This process makes the nutrients in the seed more accessible for digestion.
Why it's used
Ground flaxseed is often added to foods for its nutritional value, particularly its fiber and omega-3 fatty acid content. It can also act as a binder in baked goods, similar to eggs, and adds a nutty flavor. It is commonly found in cereals, baked goods, granola bars, and vegetarian meat alternatives.
Health notes
Ground flaxseed is generally recognized as safe (GRAS) by the FDA for use in food. It is a good source of dietary fiber, lignans, and alpha-linolenic acid (ALA), a type of omega-3 fatty acid. Studies suggest that consuming flaxseed may have benefits for heart health and digestion, though more research is ongoing. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated flaxseed and its components.
Allergen info
Flaxseed is not one of the nine major allergens recognized by the FDA. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.