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Nov 19, 2008 08:11 AM

Flax Seeds

Do you get the same nutritional value from eating whole flax seeds vs. ground seeds?


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  1. My understanding is that the body cannot digest the whole seeds, therefore one obtains no nutritional value unless the seeds are ground. Here's an article from the Mayo Clinic discussing your question:

    1. No. The seed coat is not digested (psyllium fibre) so you don't get the protien and fat inside the seeds (omega 3s). Ground is better, but is very susceptible to spoilage

      7 Replies
      1. re: Bryn

        The ground keep very well in the fridge. A bag usually take me over a month to use.

        1. re: Sooeygun

          How do you use them? I have had a container in my fridge for more than a year...they smell fine. Think they are still good, nutrition-wise?

          1. re: erica

            I buy a small container of ground flax seeds and keep it in the fridge. I always add it to my oatmeal (after it is cooked) and I add it to yogurt, too. Sometimes I put it in a pb & j or sprinkle it on peanut butter and toast.

            1. re: erica

              you can add them to baked good batter too!

              1. re: erica

                I put a heaping spoon in my morning smoothie. Don't let it sit too long after making it though because the flax absorbs moisture and the smoothie gets thicker and thicker.

                And because it absorbs moisture I put it in stews, spaghetti sauce, chili if it needs a little thickening when reheating.

                1. re: erica

                  for egg substitute: 1Tbsp ground flax seed + 3 Tbsp warm water = 1 egg

              2. My partner includes ground flax into breakfast everyday along with tumeric and cinnamon. Mixes well with yogurt or cereal.

                2 Replies
                1. re: LikestoEatout

                  salads, cereals, oatmeals, sprinkle on veggies, blend in smoothies. the only trick is that it is not stable at a high temp. So adding it to baking, means you do not get the benefit of the oils, better off adding the whole seed and getting the fibre at least. same with soups, add right at the end, don't let it get to hot.

                  I would not use flax that was ground over a year ago, oils are subject to becoming rancid, not good for you at that point. you may not be able to smell it in ground flax.

                  1. re: cleopatra999

                    I have some flax meal that's package says specifically to use for baking, in place of butter/oil (I used some for bread) -- is the packaging hoodwinking me? I have no strong feelings about this and I'm not much of a baker at all, just curious.