Flax and Nutrition

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Difference between Flax and Nutrition

Flax vs. Nutrition

Flax (Linum usitatissimum), also known as common flax or linseed, is a member of the genus Linum in the family Linaceae. Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism.

Alpha-Linolenic acid

α-Linolenic acid (ALA) is an n−3 fatty acid.

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B vitamins

B vitamins are a class of water-soluble vitamins that play important roles in cell metabolism.

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China

China, officially the People's Republic of China (PRC), is a unitary one-party sovereign state in East Asia and the world's most populous country, with a population of around /1e9 round 3 billion.

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Cholesterol

Cholesterol (from the Ancient Greek chole- (bile) and stereos (solid), followed by the chemical suffix -ol for an alcohol) is an organic molecule.

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Dietary fiber

Dietary fiber or roughage is the indigestible portion of food derived from plants.

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Expeller pressing

Expeller pressing (also called oil pressing) is a mechanical method for extracting oil from raw materials trademarked by Anderson International Corp.

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Fat

Fat is one of the three main macronutrients, along with carbohydrate and protein.

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Fruit

In botany, a fruit is the seed-bearing structure in flowering plants (also known as angiosperms) formed from the ovary after flowering.

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Leaf

A leaf is an organ of a vascular plant and is the principal lateral appendage of the stem.

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Linoleic acid

Linoleic acid (LA), a carboxylic acid, is a polyunsaturated omega-6 fatty acid, an 18-carbon chain with two double bonds in cis configuration.

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Linseed oil

Linseed oil, also known as flaxseed oil or flax oil, is a colourless to yellowish oil obtained from the dried, ripened seeds of the flax plant (Linum usitatissimum).

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Magnesium

Magnesium is a chemical element with symbol Mg and atomic number 12.

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Mineral (nutrient)

In the context of nutrition, a mineral is a chemical element required as an essential nutrient by organisms to perform functions necessary for life.

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Omega-3 fatty acid

Omega−3 fatty acids, also called ω−3 fatty acids or n−3 fatty acids, are polyunsaturated fatty acids (PUFAs).

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Omega-6 fatty acid

Omega-6 fatty acids (also referred to as ω-6 fatty acids or n-6 fatty acids) are a family of polyunsaturated fatty acids that have in common a final carbon-carbon double bond in the ''n''-6 position, that is, the sixth bond, counting from the methyl end.

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Phosphorus

Phosphorus is a chemical element with symbol P and atomic number 15.

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Phytochemical

Phytochemicals are chemical compounds produced by plants, generally to help them thrive or thwart competitors, predators, or pathogens.

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Potassium

Potassium is a chemical element with symbol K (from Neo-Latin kalium) and atomic number 19.

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Protein

Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.

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Saturated fat

A saturated fat is a type of fat in which the fatty acid chains have all or predominantly single bonds.

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Soil

Soil is a mixture of organic matter, minerals, gases, liquids, and organisms that together support life.

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Thiamine

Thiamine, also known as thiamin or vitamin B1, is a vitamin found in food, and manufactured as a dietary supplement and medication.

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