Flax seeds have been regarded for their capacity to safeguard health for ages.
In actuality, Charles the Great commanded his people to consume flax seeds for health reasons. Therefore, it seems sense that they were given the name Linum usitatissimum, which means “the most helpful.”
More scientific study is now demonstrating the health advantages of flax seeds, which are now being referred to as “super foods.”
Here are 10 scientifically proven health advantages of flax seeds.
1. Flax Seeds Are Loaded With Nutrients
One of the first crops is flax seeds, which have been grown since the dawn of civilization. Both the brown and golden varieties are equally nourishing.
One tablespoon is the standard serving amount for crushed flax seeds (7 grams).
In addition to being a healthy source of several vitamins and minerals, just one tablespoon offers a substantial quantity of protein, fiber, and omega-3 fatty acids.
Among the nutrients in one tablespoon of ground flax seeds are:
- Calories: 37
- Protein: 1.3 grams
- Carbs: 2 grams
- Fiber: 1.9 grams
- Total fat: 3 grams
- Saturated fat: 0.3 grams
- Monounsaturated fat: 0.5 grams
- Polyunsaturated fat: 2.0 grams
- Omega-3 fatty acids: 1,597 mg
- Vitamin B1: 8% of the RDI
- Vitamin B6: 2% of the RDI
- Folate: 2% of the RDI
- Calcium: 2% of the RDI
- Iron: 2% of the RDI
- Magnesium: 7% of the RDI
- Phosphorus: 4% of the RDI
- Potassium: 2% of the RDI
It’s interesting to note that the fiber, lignans, and omega-3 fatty acids found in flax seeds are mostly responsible for their health advantages.
Many nutrients are found in abundance in flax seeds. Their omega-3 fat, lignan, and fiber content is primarily responsible for their health advantages.
2. Flax Seeds Are High in Omega-3 Fats
Your finest supply of omega-3 fatty acids may be flax seeds if you are a vegetarian or don’t consume seafood.
They are a good source of alpha-linolenic acid (ALA), a kind of omega-3 fatty acid mostly found in plants.
One of the two necessary fatty acids that you must have from food since your body cannot generate it is ALA.
Animal studies have demonstrated that the ALA in flax seeds lowers inflammation in the arteries, inhibits tumor growth, and prevents cholesterol from being formed in the blood channels of the heart.
A 3,638-person research in Costa Rica discovered that individuals who ingested more ALA had a decreased risk of heart attack than those who did not.
Additionally, ALA was found to be associated with a 14% decreased risk of heart disease in a thorough analysis of 27 trials including more than 250,000 persons.
A decreased risk of stroke has also been associated with ALA in several studies.
Furthermore, a recent analysis of observational data found that ALA has heart health advantages equivalent to those of the more well-known omega-3 fats eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).
An abundant source of the omega-3 fatty acid ALA is flax seeds. ALA fatty acids derived from plants have been shown to offer advantages for heart health and are associated with a decreased incidence of stroke.