Golden flax represents seeds of a specially cultivated plant, widely used in both culinary and medical applications. Unlike brown flax, golden flax has higher nutritional value and a milder, more pleasant taste. The seeds have a light golden, glossy hue and contain a significant amount of fiber, B-vitamins, as well as more than five minerals, making them a beneficial and nutritious product.
The distinctive feature of golden flax is the presence of all three essential polyunsaturated fatty acids — omega-3, omega-6, and omega-9 — which positively affect the body's health. Moreover, golden flax seeds contain more pectins and antioxidants compared to brown flax. Thanks to these properties, golden flax promotes improved digestion, strengthens blood vessels, prevents thrombosis, and supports overall health.
In culinary applications, golden flax is used as an ingredient in bread, pastries, rolls, porridge, purees, salads, cottage cheese, and crackers. It is added to dishes to impart a savory aroma and improve texture. Additionally, flax seeds germinate well, and their sprouts are used for therapeutic purposes in hypertension, thrombophlebitis, and varicose veins, thereby expanding the potential uses of this product in both nutrition and health care.
