Form of flax |
Weight
g |
Common Measure |
Energy
Kcal
|
Total fat
g |
ALA (b)
g |
Protein g |
Total CHO (c,d)
g |
Total dietary fibre
g |
Proximate analysis |
100 |
- |
450 |
41.0 |
23.0 |
20.0 |
29.0 |
28.0 |
Whole seed |
180
11
4 |
1 cup
1 Tbsp
1 tsp
|
810
50
18 |
74.0
4.5
1.6 |
41.0
2.5
0.9 |
36.0
2.2
0.8 |
52.0
3.0
1.2 |
50.0
3.0
1.1 |
Milled seed
|
130
8
2.7 |
1 cup
1 Tbsp
1 tsp
|
585
36
12 |
53.0
3.3
1. |
30.0
1.8
0.6 |
26.0
1.6
0.5 |
38.0
2.3
0.8
|
36.0
2.2
0.8 |
Flax oil |
100
14
5 |
1 cup
1 Tbsp
1 tsp |
884
124
44 |
100.0
14.0
5.0 |
57.0
8.0
2.8 |
-
-
- |
-
-
- |
-
-
- |
aBased on a proximate analysis conducted by the Canadian Grain Commission (Anonymous. 2001). The fat content was determined using the American Oil Chemists’
Society (AOCS) Official Method Am 2-93. The moisture content was 7.7%.
bALA = Alpha-linolenic acid, the essential omega-3 fatty acid.
cCHO = Carbohydrate.
dTotal Carbohydrate includes carbohydrates like sugars and starches (1g) and total dietary fibre (28g) per 100 g flax seeds. |
