Whole Flaxseed (Linseed) 250g | Omega-3 ALA | High Fibre | Repackaged from Bulk

Whole flaxseeds — also known as linseeds — are one of nature's most nutrient-dense superfoods, delivering a powerful combination of plant-based omega-3 fatty acids (ALA), dietary lignans, and soluble fibre in every serving, with a mild, nutty flavour that makes them easy to add to smoothies, cereals, baking, and everyday meals. 250g, repackaged from bulk by SuperfoodsNZ. Serving size: 3 tablespoons (30g).

Why you need it

Flaxseeds are one of the richest plant sources of three distinct and complementary nutrients that support long-term health:

• Alpha-linolenic acid (ALA) — plant omega-3: Flaxseeds are the richest commonly available plant source of ALA, the essential omega-3 fatty acid that the body uses as a precursor to EPA and DHA. ALA supports cardiovascular health, healthy inflammatory balance, and brain function. With 13g of total fat per 30g serving — the majority of which is unsaturated — flaxseeds are an excellent daily omega-3 source for those following plant-based diets
• Lignans — phytoestrogenic antioxidants: Flaxseeds are the richest known dietary source of lignans — polyphenolic compounds with both antioxidant and phytoestrogenic properties. Lignans are converted by gut bacteria into enterolignans (enterodiol and enterolactone), which have been studied for their role in hormonal balance and as antioxidants
• Dietary fibre — soluble and insoluble: Each 30g serving provides 8g of dietary fibre (33% of the Daily Value), including both soluble fibre (which forms a gel in the digestive tract to support healthy cholesterol and blood glucose levels) and insoluble fibre (which supports bowel regularity and digestive health)

Each 30g serving also provides 5g of plant protein, 8% DV calcium, and 10% DV iron — making flaxseeds a genuinely nutritious addition to any diet.

Whole vs ground flaxseeds

Whole flaxseeds have a soft crunch and a mild, slightly nutty flavour. While the seeds pass through the digestive tract largely intact when eaten whole — meaning the omega-3 and lignan content may not be fully absorbed — they still deliver their full fibre benefit. For maximum nutrient absorption, grind flaxseeds in a coffee grinder or blender just before use. Ground flaxseeds release their oils and lignans more readily for absorption, but should be used immediately or stored in the refrigerator as the ground oil oxidises quickly.

Key benefits

• Richest plant source of ALA omega-3 — essential fatty acid for cardiovascular and brain health
• Richest dietary source of lignans — phytoestrogenic antioxidants converted by gut bacteria
• High fibre — 8g per serving (33% DV), both soluble and insoluble
• Plant protein — 5g per serving
• Minerals — 8% DV calcium, 10% DV iron per serving
• Versatile superfood — easy to add to smoothies, cereals, baking, and meals

Nutrition Facts

Serving size: 3 tablespoons (30g)
Calories: 160 | Total Fat: 13g (19% DV) | Saturated Fat: 1g (5% DV) | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 10mg (1% DV)
Total Carbohydrate: 9g (3% DV) | Dietary Fibre: 8g (33% DV) | Sugars: 0g | Protein: 5g
Calcium: 8% DV | Iron: 10% DV

How to use

Add whole flaxseeds to smoothies, yoghurt, porridge, muesli, and cereals. Sprinkle over salads or stir into soups. Use in baking — add to bread, muffins, and crackers. For maximum nutrient absorption, grind just before use in a coffee grinder or blender and use immediately.

Egg substitute in baking: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and allow to gel for 5 minutes — use as a replacement for 1 egg in baking recipes.

Storage

Store in a cool, dry place. Refrigeration is recommended after opening to slow oxidation of the high oil content and prolong freshness. Ground flaxseeds should always be refrigerated and used within a few days of grinding.

Important

Raw flaxseeds contain naturally occurring cyanogenic glycosides. These are present at very low levels and are only of concern at extremely high intakes (equivalent to 20–30 tablespoons per day) — far beyond normal dietary use. Cyanogenic glycosides are volatile and dissipate readily when flaxseeds are cooked or baked. Normal dietary use of flaxseeds is considered safe for most people. Consult your healthcare practitioner if pregnant or managing a hormone-sensitive condition.