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Flax, plant of the family Linaceae, cultivated for its both fiber and nutritious seeds that called flaxseed or linseed. Flaxseed has grown in popularity as a health food, and flax remains economically significant in a number of countries around the world, including China, Russia, and Canada. The plant is adaptable to a variety of soils and climates but grows best in well-drained sandy loam and in temperate climates.

Flaxseed is a rich source of the omega-3 fatty acid alpha-linolenic acid (ALA) and lignans. It is also high in dietary fiber, protein, iron, calcium, manganese and phosphorus. Flax seeds are a good source of plant-based protein and can be an alternative protein source for people who do not eat meat. Flax seeds keep you full for longer and may help you manage your weight by controlling your appetite.

Plant-based ALA fatty acids are proved to have heart health benefits and are linked to a lower risk of stroke. Lignans have antioxidant properties and they may help in preventing some types of cancer. Dietary fiber promotes regular bowel movements, reduces constipation, lowers cholesterol and improves gastrointestinal health. Flax seed also lowers blood pressure and blood sugar.

The seeds can be eaten raw or toasted, added ground or whole to salads, breakfast cereal, and smoothies or incorporated into baked goods.