BAHARAT by Anthap Brown Linseed- Dogal Keten Tohumu
Brown linseeds are rich in fibre and essential fatty acids. The seeds can be ground down to make flaxseed which can be used in baking as an egg replacement for vegans.
Linseeds are a product of the flax plant (Linum usitatissimum) and contain numerous beneficial components including Palmitic, Stearic, Arachidic and Oleic fatty acids (Omega 3). Perhaps the most important of these fatty acid components is Linoleic and alpha-Linolenic acid.
Benefits of brown linseeds:
- Raw
- High in fibre
- Rich in fatty acids
- Easy to add into your daily diet
- Can be ground to make flaxseed
Ingredients: Brown Linseed.
Allergen Advice: For Allergens See ingredients in bold.
Nutrition Information: Nutrition Per 100g
Energy (Kj) 1851Energy (Kcal) 443, Fat (g) 36.3, - of which saturates (g) 4.2, Carbohydrates (g) 7.4, -.. sugars (g) 2.1, Fibre (g) 24.4, Protein (g) 22, Salt (g) 0.06.
Country Of Origin: Belgium.
