Flaxseeds (Linseed)
Linum usitatissimum · flaxseed · linseed
Flaxseeds (Linseed): what every chef needs to know
Flaxseeds are the ripe seeds of the flax plant, one of the oldest cultivated crops in the world. Flaxseeds are exceptionally rich in alpha-linolenic acid (ALA, omega-3): approximately 22g per 100g, the highest plant-based omega-3 content of any seed. They also contain lignans (phytoestrogens), soluble fibre and mucilage. Grinding flaxseeds significantly increases the bioavailability of all nutrients. Raw or excessively roasted flaxseeds can contain cyanogenic glycosides (linamarin). EFSA recommends a maximum of 15–20 grams of raw flaxseeds per day for adults. Heated or baked flaxseed is safe. In the bakery flaxseeds are used in multigrain bread, crackers and as a decorative topping. As a gel (ground flaxseed with water) they make an excellent plant-based binding agent. They contain no EU-14 allergens.
Flaxseeds (Linseed): nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 / USDA FoodData Central.
Flaxseeds (Linseed): classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Flaxseeds (Linseed): preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Flaxseeds (Linseed): HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Flaxseeds (Linseed): global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Dried flaxseeds are available year-round. Flax harvest in the Netherlands and Belgium takes place from August to September.
Flaxseeds (Linseed): EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Flaxseeds (Linseed)
Should I grind flaxseeds for better absorption?
Yes. Whole flaxseeds often pass through the digestive tract undigested. Grinding breaks the cell walls and allows omega-3, lignans and fibre to be better absorbed. Always grind just before use for best quality, as ground flaxseeds oxidise quickly.
Can I use flaxseeds in unlimited quantities in recipes?
When heated (baking in bread, crackers) flaxseeds are completely safe in any quantity. For raw use (smoothies, granola, salads) EFSA recommends a maximum of 15–20g per day for adults due to cyanogenic glycosides. One tablespoon of flaxseeds weighs approximately 10g, so two tablespoons is the safe upper limit for raw applications.
How do I use ground flaxseeds as a plant-based binding agent?
Mix 1 tablespoon (approximately 10g) of ground flaxseeds with 3 tablespoons (45ml) of water and leave for 5–10 minutes. This "flax egg" can serve as a binding agent in vegan cakes, burgers and crackers as a replacement for 1 egg. It works less well for airy whipping.
At what temperature should you store Flaxseeds (Linseed)?
Store Flaxseeds (Linseed) at cool and dry, <20°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Flaxseeds (Linseed) professionally?
The primary professional technique for Flaxseeds (Linseed) is Grinding. Always verify core temperature with a calibrated probe thermometer.
Does Flaxseeds (Linseed) contain allergens?
Flaxseeds (Linseed) is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
