Ground Flaxseed

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.

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.

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.