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Flaxseed Organic- Melrose
Flaxseed Organic- Melrose

Increasingly consumers are seeking "functional foods" like flax seeds to promote health benefits as part of their regular diets. Some of the many nutritional benefits of flax seeds, include Omega 3 fatty acid, (ALA), dietary fibre and lignans.

Approximately 40% of flax seed is oil, and more than 70% of that oil is polyunsaturated fat, a healthy fat. Flax also contains 57% of the important omega-3 fatty acid, ALA. The omega-3 fatty acids have a balancing role in the diet. They correct imbalances in modern diets that lead to health problems. Nutritionists caution that the amount of omega-3 fatty acids eaten in Australia no longer meets our bodies' needs. You can balance your consumption of fatty acids by adding flax to your diet.

Flax seed contains soluble and insoluble fibre. Soluble fibre can lower blood cholesterol levels, while insoluble fibre moves the stool through the colon more quickly, helping bowel movements.

Flax seed is also one of the richest plant sources of Lignans, providing up to 800 times more lignans than most other foods in a vegetarian diet. Lignans are phytoestrogens - compounds that have been shown in laboratory studies to help protect against certain kinds of cancer, particularly cancers of the breast and colon, by blocking tumour formation.

  • Functional Food containing Omega-3 and Fibre
  • Features and Benefits
  • Wholesome and natural food
  • Richest plant source of Omega-3
  • Richest source of lignans
  • Good source of fibre
  • Easy to use
  • Can be used in baking
  • Certified Organic

    Each 500g pack contains

100% Organic Flaxseeds

Suggested Serving Size

10g daily.
Add Melrose Organic Flaxseeds to muffins, scones or bread. Add to your favourite breakfast cereal or muesli. Can be milled in a coffee grinder to produce ground Flaxseed.

Shelf Life & Storage

36 months from date of manufacture.
Store in a cool (less than 30oC), dry area.


None known - if symptoms persist consult your healthcare professional
Free From Lactose, Dairy, Sugar, Salt, Wheat, Gluten, Yeast, Artificial flavours, Colours or Preservatives. GM Free.

Cooking Tips and Substitutions using Flax seeds

Did you know that much of the unhealthy fat and processed flour in many recipes can be replaced with the good fats "Omega 3" and fiber of flaxseed. Read On!

Add extra texture, moistness and a pleasant, nutty flavor to your baked recipes with flaxseeds

  • Whole flaxseed: Add a handful of whole seeds to bread dough and pancake, muffin or cookie mixes. Or, sprinkle on top of any of these before baking to add crunch, taste and that hearty, home-made eye appeal to your favorite recipes. Whole flaxseed stores almost indefinitely at room temperature.
  • Milled (ground) flaxseed: You can quickly create what is commonly called milled flaxseed by grinding a desired amount of flaxseed in your coffee bean grinder. Free-flowing and flour-like, ground flaxseed has all the goodness of whole flaxseed. Add it to baked goods, smoothies, cereal and soups. Store it in the refrigerator or freezer if you grind more than you initially need.
  • Roasted flaxseed: A sesame seed can't even come close to the delicious, nutty crunch of roasted flax on a salad, or sprinkled on ice cream or yogurt. Cover a baking sheet about ½-inch deep with whole flax and place in a 350° F oven for about 10-15 minutes, stirring a couple times. Let cool and store in a covered container.
  • Replace fat: Include the good fats in flax in your recipes by substituting 3 Tbsp. of ground flaxseed for 1 Tbsp. of margarine, butter or cooking oil. Flax can be substituted for all or part of the fat, depending on the recipe. Remember that baking with flax as a fat substitute will cause baked goods to brown more quickly.
  • Replace highly processed flour: Flaxseed is typically 40% fat, but you can replace up to 15% of the flour in recipes with milled (ground) flax without adjusting the amount or kind of fat. Ground flax actually enhances the flavor, appearance and food value of baked goods. Flaxseed contains NO GLUTEN for those with gluten intolerance. Increase yeast by 25% when replacing flour with ground flax.
  • Replace eggs: Substitute a ground flaxseed/water mixture for eggs in recipes such as pancakes, muffins and cookies. For each egg, let 1 Tbsp ground flax sit in 3 Tbsp water for a few minutes. Note that this will result in a somewhat chewier version of the recipe with less volume



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