Ground flax seed is a significant source of alpha-linolenic acid, B
vitamins, vitamin E, beta-carotene and minerals, including calcium,
potassium, magnesium, manganese and zinc. The ground seed also provide
lignans, chemical compounds that are specific to plants that are
believed to bind to estrogen receptors in the body. Flax seed is the most abundant source of
lignans known.
Although flax seed is also very high in fiber, this benefit is
meaningless unless the seed is ground before consuming because the body
cannot break the seed down. In other words, the whole seed simply passes
through the digestive system. It should also be noted, however, that
cooking or baking with flax seed meal does not degrade its nutritional
value.
