As a functional food, Salba® is far superior to Flax.
When compared to Salba®,
Flax:
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Has less Omega-3 Fatty Acids. |
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Has a strong, dominant flavor. |
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Is limited in recipe development. |
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Has a much rougher texture from hard outer husk. |
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Only absorbs 6 times its weight in water. |
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Is used mainly for enhanced amounts of Omega 3’s. |
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Contains linamarin (a cyanogenic glycoside which is a toxic compound). |
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Only 12%* of it can be safely used as a food ingredient. |
* USDA National Nutrient Database for Standard Reference, Release 17 (2004)
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As a functional food,
Salba is far superior to Flax
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