Flaxseed may be eaten whole or ground in a coffee grinder or food processor to produce a meal with a pleasant nut-like flavor. Whole seeds, however, aren t digested very well unless they re baked or otherwise heated. For best quality, whole seeds can be stored at room temperature for about a year. The nutrient composition of flaxseed varies with the variety, growing season and location. Flaxseed primarily contains protein, fat and dietary fiber.
Flaxseed oil is available in some stores.
Since flaxseed is high in fat and susceptible to becoming rancid, it s best to grind it as needed for maximum freshness. The ground product also may be refrigerated or frozen. Because flaxseed is approximately one third fat by weight, ground flaxseed can be substituted for shortening at the approximate ratio of three parts ground flaxseed for every one part shortening. If you make substitutions in recipes, expect some texture and consistency changes in the final product, and start small. Ground flaxseed can be substituted for some of the flour in muffins, quick breads or pancakes.