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The seeds of the Flax plant have been used as food in Asia and Europe since at least 6000 BCE. Flax Seeds are more than 1/3 oil and they are an excellent source of essential fatty acids, fiber, lignans and omega 3 fatty acids that provide preventative and restorative abilities to your diet. |
| Physical Characteristics: |
| Flavor: | Typical, nutty | |
| Purity: | 99.5% | |
| Origin: | Argentina | |
| Foreign matters: | 1.5%-0.5% maximum | |
| Moisture: | 9% maximum | |
| Oil content: | 37.5% minimum | |
| Microbiological Analysis: |
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| Pathogens: | Negative | |
| Aflatoxin: | Negative | |
| Salmonella: | Negative | |
| Pesticides: | None detected | |