pleasantly nutty flavor and an attractively
glossy appearance. Two qualities set it apart
from other edible seeds. First, its oil is over
half linolenic acid, an “omega-3” fatty acid
that the body can convert into the healthful
long-chain fatty acids (DHA, EPA) found in
seafoods (p. 183). Flax oil (also known as
linseed oil, and valued in manufacturing for
drying to a tough water-resistant layer) is by
far the richest source of omega-3 fatty acids
among plant foods. Second, flaxseed is about
30% dietary fiber, a quarter of which is a gum
in the seed coat made up of long chains of
various sugars. Thanks to the gum, ground
flaxseed forms a thick gel when mixed with
water, is an effective emulsifier and foam
stabilizer, and can improve the volume of
baked goods.
Poppy Seeds Poppy seeds come from a west
Asian plant, Papaver somniferum, that was
cultivated by the ancient Sumerians. It’s the