HOME > Chowhound > General Topics >

Flax Seeds

crn Nov 19, 2008 08:11 AM

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


  1. Click to Upload a photo (10 MB limit)
  1. j
    janniecooks RE: crn Nov 19, 2008 09:58 AM

    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. Bryn RE: crn Nov 19, 2008 10:01 AM

      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
        Sooeygun RE: Bryn Nov 19, 2008 12:24 PM

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

        1. re: Sooeygun
          erica RE: Sooeygun Nov 19, 2008 02:58 PM

          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
            Val RE: erica Nov 19, 2008 04:12 PM

            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
              Bryn RE: erica Nov 19, 2008 09:09 PM

              you can add them to baked good batter too!

              1. re: erica
                Sooeygun RE: erica Nov 20, 2008 04:56 AM

                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
                  lgss RE: erica Nov 20, 2008 05:53 PM

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

              2. re: Bryn
                crn RE: Bryn Nov 19, 2008 02:05 PM

                Thank you!!

              3. l
                LikestoEatout RE: crn Nov 20, 2008 05:03 AM

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

                2 Replies
                1. re: LikestoEatout
                  cleopatra999 RE: LikestoEatout Nov 22, 2008 11:23 AM

                  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
                    mselectra RE: cleopatra999 Nov 22, 2008 12:03 PM

                    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.

                Show Hidden Posts