Scientific: Linum usitatissimum [WikiPedia]
Appearance: Flax is a
herbaceous annual. Plants cultivated for seed are shorter than plants
cultivated for fibre, and many-branched. The leaves, alternating on the
stalk, are small and lance-shaped. The flowers, borne on stems growing
from the branch tips, have five petals, usually blue in colour but
sometimes white or pink. The fruits are small dry capsules composed of
Parts Used: Seed, whole or ground into a meal.
Common Uses: The seeds
contain fats and nutrients, and have been used as a food source for
thousands of years. Flax seeds have proven to be incredibly versatile
throughout history, having seen a wide variety of uses. They are often
pressed into flax seed oil and are also made into breads, cereals, and
muffins. Flaxseed is a rich source of the omega-3 fatty acid
alpha-linolenic acid (ALA) and is high in a class of phytoestrogens
known as lignans. It is also high in dietary fibre, protein, iron,
calcium, manganese, thiamin, magnesium, phosphorus, and copper. The
seeds can be eaten raw or toasted; added ground or whole to salads,
morning cereal, and smoothies; or incorporated into baked goods.
Alternatives and Adjuncts:
Topic Specific Research:
PLEASE NOTE that herbal and
other natural products can harm your animals – not all plants are safe
and gentle! Do not attempt using any of the ingredients listed, or any
other plant matter, without the guidance of a qualified herbalist.
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