Flax Seed / Linseed, Organic Golden And Brown color

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Flax, also known as common flax or linseed, is a member of the genus Linum in the family Linaceae. It is a food and fiber crop cultivated in cooler regions of the world. The textiles made from flax are known in the Western countries as e major Curcuma cultivating provinces of China is Inner Mongolia, Gansu, Shannxi, Shanxi, Ningxia, Qinghai, Xinjiang etc.

Flaxseeds occur in two basic varieties: brown, and yellow or golden (also known as golden linseeds). Most types have similar nutritional characteristics and equal 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. Flax seeds produce a vegetable oil known as flaxseed oil or linseed oil, which is one of the oldest commercial oils. It is an edible oil obtained by expeller pressing, sometimes followed by solvent extraction. Solvent-processed flaxseed oil has been used for many centuries as a drying oilin painting and varnishing. Although brown flax may be consumed as readily as yellow and has been for thousands of years, its better-known uses are in paints, for fiber, and for cattle feed.

In a 100-gram serving, flaxseed contains high levels (> 19% of the Daily Value, DV) of protein, dietary fiber, several B vitamins, and dietary minerals. Ten grams of flaxseed contains one gram of water-soluble fiber (which lowers blood cholesterol) and three grams of insoluble fiber (which helps prevent constipation). Flax contains hundreds of times more lignans than other plant foods. Flaxseeds are especially rich in thiamine, magnesium, potassium, and srus.As a percentage of total fat, flaxseeds contain 54% omega-3 fatty acids (mostly ALA), 18% omega-9 fatty acids (oleic acid), and 6% omega-6 fatty acids (linoleic acid); the seeds contain 9% saturated fat, including 5% as palmitic acid.Â

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The quality of the starting material is an essential prerequisite, since it may affect all the subsequent ses. Hence GMPs have applied already from these early steps to guarantee the characteristics of the final product. At this stage, there are a of measures we employ:   √ supplier inspection and qualification   √ area selection   √ control of:    – harvesting period and harvesting method    – drying conditions    – storage

   √ botanical identification of the flax seed   √ quarantine of the biomass under monitored conditions   √ microbiological analysis   √ chemical analysis   √ control of contaminants, including:    – pesticides    – afla    – heavy metalsOnly after all of these controls will the raw material be released for further processing or rejected due to non-conformance with our strict requirements.

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