|
Description
| Item:
|
Flax
Seed (Linseed) |
| Latin
Name: |
Linum
Usitatissimum |
| Family:
|
|
| History
/ Background
Flax has been grown
since the beginnings of civilization, and people all over
the world have celebrated its usefulness throughout the
ages. It was mentioned as early as 650 B.C. by Hippocrates
for its medicinal qualities. The first recorded uses of
flax come from Babylon where it was cultivated as long ago
as 5000 B.C. Over the centuries, flax spread across Europe,
Africa, Asia and finally to North America. It was first
grown in Canada in 1617.
There are two types
of Flax: one is grown for the seed and the other for fiber
production. In North America, it is primarily the oilseed
varieties which are produced commercially.
People have eaten
flax since ancient times. Taste – a pleasant, nutty flavour
– is one reason. Good nutrition is another (omega-3 oils
and soluble fiber).
|
Physical Description:
| Seeds
from the flax plant are flat, oval and pointed at one end,
with a color that ranges from a light to dark reddish brown.
A yellow or golden variety is also grown in smaller quantities.
|
Growing Regions:
The leading world
producers of flax are Canada, Argentina, China and India. Canada
produces about 40% of the world’s total flax production and is
the major exporter.
In Canada, flax is
grown in the Western provinces of Manitoba, Saskatchewan and Alberta.
Harvest Times:
Uses:
While flax has many
industrial uses (paints, linoleum among them), there has been,
in recent years, a resurgence of interest in introducing flaxseed
in food products including flax bread, bagels and other baked
goods.
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| Product
Name: |
Flax
Seed (Linseed) |
Analysis:
USDA Nutrient Database
| Nutrient
|
Value
per 100 g |
Units
|
| Proximates
|
|
|
| Water:
|
8.750
|
Grams
|
| Food
Energy: |
492.000
|
Kcal
|
| Food
Energy |
2059.000
|
Kj
|
| Protein:
|
19.500
|
Grams
|
| Fat:
|
34.000
|
Grams
|
| Total
Carbohydrate: |
34.250
|
Grams
|
| Fiber,
total dietary: |
27.900
|
Grams
|
| Ash:
|
3.500
|
Grams
|
|
|
|
|
| Minerals
|
|
|
| Calcium:
|
199.000
|
Mg
|
| Iron:
|
6.220
|
Mg
|
| Magnesium:
|
362.000
|
Mg
|
| Phosphorus:
|
498.000
|
Mg
|
| Potassium:
|
681.000
|
Mg
|
| Sodium:
|
34.000
|
Mg
|
| Zinc:
|
4.170
|
Mg
|
| Copper
|
1.041
|
Mg
|
| Manganese
|
3.281
|
Mg
|
| Selenium
|
5.500
|
Mcg
|
|
|
|
|
| Vitamins
|
|
|
| Vitamin
C, ascorbic acid |
1.300
|
Mg
|
| Thiamin
|
0.170
|
Mg
|
| Riboflavin
|
0.160
|
Mg
|
| Niacin
|
1.400
|
Mg
|
| Pantothenic
acid |
1.530
|
Mg
|
| Vitamin
B-6 |
0.927
|
Mg
|
| Folate
|
278.000
|
Mcg
|
| Vitamin
B-12 |
0.000
|
Mcg
|
| Vitamin
A |
0.000
|
IU
|
| Vitamin
E |
5.000
|
Mg_ATE
|
|
|
|
|
| Lipids
|
|
|
| Fatty
acids, saturated |
3.196
|
Grams
|
| Fatty
acids, monounsaturated |
6.868
|
Grams
|
| Fatty
acids, polyunsaturated |
22.440
|
Grams
|
|
|
|
|
| Cholesterol
|
0.000
|
Mg
|
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| Product
Name: |
Flax
Seed (Linseed) |
| Origin:
|
Canada
|
| Color:
|
Brown
|
| Flavor:
|
Typical,
nutty |
Physical Characteristics:
| Purity:
|
99.9%
|
| Count/Size:
|
|
| Damaged:
|
|
| Broken:
|
|
Microbiological Analysis: (AOAC)
| Pathogens:
|
Negative
|
| Aflatoxin:
|
Negative
|
| Salmonella:
|
Negative
|
| Pesticide
Residues: |
None
detected |
Recommended Storage Conditions:
| Temperature:
|
Max.
70 degrees F (21 degrees C) |
| Humidity:
|
Max.
70 % |
| Shelf
Life: |
6
months |
Standard Packing:
| Paper
Bags 25 kg each |
| Poly
Bags 25 kg each |
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|
