"Flaxseed's benefits are plentiful: Despite their petite constitution, the tiny morsels are chock full of nutrients. Regular consumption of flaxseed has been shown to boost health and mitigate disease. But before you go about incorporating them into your diet, it's well worth learning how to cook and bake with them properly, and what the difference is between flaxseed and flaxmeal."
"Two tablespoons (about one serving) of ground flaxseed have around 70 calories, nearly 3 grams of protein, and 4 grams of fiber. The powerhouse seed is also a good source of antioxidants, heart-healthy omega-3 fatty acids (specifically alpha-linolenic acid), lignans, magnesium, and vitamin B1. Flax is known to promote good digestive health and prevent constipation, thanks to plenty of insoluble fiber and soluble fiber (both of which facilitate digestion and regular bowel movements through slightly different means)."
Ground flaxseed supplies concentrated nutrients: about 70 calories, nearly 3 grams of protein, and 4 grams of fiber per two-tablespoon serving, along with antioxidants, alpha-linolenic acid (ALA), lignans, magnesium, and vitamin B1. Both insoluble and soluble fibers promote digestion and help prevent constipation by facilitating bowel regularity. Flaxseed consumption can lower total and LDL cholesterol and may reduce blood pressure and blood sugar in some trials. Whole flaxseeds resist digestion, so grinding into flaxmeal improves nutrient availability. Grind only as needed and store ground flaxseed properly to avoid rapid spoilage or rancidity. Flaxseed oil provides another concentrated source of the seed's fats.
Read at Bon Appetit
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