A process for treating flax ( Linum usitatissimum) seeds in order to enhance its value as food, especially for animals characterized in that it comprises the following successive steps: a) Use of flax seeds provided that these seeds have: - a hydrocyanic acid content of less than 250 mg per kilogram of raw material; - a fat and/or omega-3 fatty acid content higher than the values indicated in the table below: Nutritional component highly valued Unit Content Fat g/100 g raw > 38 omega-3 % TFA > 54 omega-3 g/100 g raw > 20 (TFA = total fatty acids) and, only where said seeds are intended for the feeding of monogastric species, a value for water retention capacity or mucilage content, as well as a content of crude cellulose and/or neutral detergent fiber, these values/contents being lower than those indicated in the table below: Nutritional component low value Unit Content Raw cellulose g/100 g raw < 11 NDF g/100 g raw < 22 Mucilages g/kg raw < 4.5 Water retention capacity g/g dry < 4.5 And with b) Mixing, where there are at least two raw materials of different nature and/or quality and then fractionating, or fractionating and then mixing, said seeds from step a) until the seed coats and kernels of said seeds break; c) Implementing a thermal step of preparing the seeds from step b) with steam and/or a water-based liquid, until a temperature of between 30 and 90°C and a humidity of more than 10%, preferentially 15%, is reached, the duration of this preparation being more than 2 minutes, preferentially 15 minutes; d) Pressurizing the seeds or mixture from step c) for more than 10 seconds at a minimum pressure of 10 bars until a temperature of more than 80°C, preferentially between 100 and 150°C, is reached; and/or d1) heating the seeds or mixture from step d) or step c) for a minimum of 15 minutes, preferentially 30 minutes to 2 hours, to a temperature above 80°C, preferentially between 90 and 150°C. a) Use of flax seeds provided that these seeds have: - a hydrocyanic acid content of less than 250 mg per kilogram of raw material; - a fat and/or omega-3 fatty acid content higher than the values indicated in the table below: Nutritional component highly valued Unit Content Fat g/100 g raw > 38 omega-3 % TFA > 54 omega-3 g/100 g raw > 20 (TFA = total fatty acids) and, only where said seeds are intended for the feeding of monogastric species, a value for water retention capacity or mucilage content, as well as a content of crude cellulose and/or neutral detergent fiber, these values/contents being lower than those indicated in the table below: Nutritional component low value Unit Content Raw cellulose g/100 g raw < 11 NDF g/100 g raw < 22 Mucilages g/kg raw < 4.5 Water retention capacity g/g dry < 4.5 And with - a hydrocyanic acid content of less than 250 mg per kilogram of raw material; - a fat and/or omega-3 fatty acid content higher than the values indicated in the table below: Nutritional component highly valued Unit Content Fat g/100 g raw > 38 omega-3 % TFA > 54 omega-3 g/100 g raw > 20 (TFA = total fatty acids) and, only where said seeds are intended for the feeding of monogastric species, a value for water retention capacity or mucilage content, as well as a content of crude cellulose and/or neutral detergent fiber, these values/contents being lower than those indicated in the table below: Nutritional component low value Unit Content Raw cellulose g/100 g raw < 11 NDF g/100 g raw < 22 Mucilages g/kg raw < 4.5 Water retention capacity g/g dry < 4.5 And with b) Mixing, where there are at least two raw materials of different nature and/or quality and then fractionating, or fractionating and then mixing, said seeds from step a) until the seed coats and kernels of said seeds break; c) Implementing a thermal step of preparing the seeds from step b) with steam and/or a water-based liquid, until a temperature of between 30 and 90°C and a humidity of more than 10%, preferentially 15%, is reached, the duration of this preparation being more than 2 minutes, preferentially 15 minutes; d) Pressurizing the seeds or mixture from step c) for more than 10 seconds at a minimum pressure of 10 bars until a temperature of more than 80°C, preferentially between 100 and 150°C, is reached;