The Flax plant is native to Europe and Asia and is grown for its fiber or its seeds. The seeds were ground into flour or meal, but today this is less common. The small, brown seeds are more often used as a food additive because of the delicious nutty flavor and the nutritional benefits.
Flaxseed is a good source of dietary fibre, omega-3 fatty acids and lignans.
Flaxseed oil contains no fibre and very little lignan.
Flaxseed oil is not suitable for use in cooking, meaning as an oil that gets heated. It should be stored in an opaque, airtight container in the refrigerator or freezer. If the oil has a noticeable odor it is probably rancid and should be discarded.
The seeds, whole or ground, are excellent sprinkled over salads, etc.
Do not confuse flaxseed oil and fish oils.
Flaxseeds are one of the best sources of omega-3 fatty acids, which are beneficial in reducing cholesterol and lowering the risk of stroke and heart disease. Flaxseed oil is nature's richest source of the two nutrients, alpha linolenic acid, ALA, an Omega-3 fatty acid, and linoleic acid, an Omega-6 fatty acid.
Essential Fatty Acids, EFAs, must be obtained from dietary sources as the human body is unable to manufacture them.
See:
1) Alpha linolenic acid (ALA) is an Omega-3 fatty acid.
2) Linoleic acid is an Omega-6 fatty acid.
3) Linseed: Flaxseed is called linseed in some countries.
4) Lignans.
5) Flaxseeds.
6) Flaxseed oil.
7) Cooking oils.