• What are the properties of brown flax?
• Golden flax - what are its properties?
• Brown flax and golden flax - confrontation

Flaxseed, or linseed, is an increasingly popular superfood that we're turning to more and more often due to its properties. Two varieties are available on the market: brown and golden. They share many similarities and nutritional values. However, there's no denying that there are some differences between these varieties.

What are the properties of brown flax ?

Its main crops are in Canada. The land of the maple leaf is a leader in brown flax production.
A full 44% of the oil is contained in the seeds of this flax variety, 59% of which is omega-3 fatty acids. Brown flax is therefore high in fat, as well as protein and fat. Furthermore, brown flax is a rich source of flax lignans, the so-called phytoestrogens, which regulate hormone levels and have antioxidant properties. Another valuable property of brown flax is that it accelerates metabolism, which aids in weight loss. In terms of culinary properties, brown flax is characterized by a nutty flavor and subtle aroma.

Golden flax - what are its properties?

Golden flax is successfully cultivated almost all over the world, including Poland. Golden flax seeds contain approximately 44% oil, 51% of which is omega-3 fatty acids, whose health-promoting properties support the fight against cardiovascular disease. It's also worth mentioning that golden flax seeds are characterized by a healthy and balanced amount of fat, protein, and calories. Like brown flax, golden flax is a rich source of flax lignans.

Brown flax and golden flax - confrontation

The first characteristic that distinguishes these products is their fat and calorie content. Golden flax seeds contain less than the brown variety. Golden flax also has a higher protein content. However, it's worth noting that there aren't significant differences between one type of flax and another. Research conducted in July 2013 by the Journal of Food Science and Technology did not show that golden or brown flax was superior to the latter in its composition or nutritional properties. There was also no significant difference between the carbohydrate, protein, or fat content. But the differences are small.

However, differences can be seen between golden and brown flax in the amounts of polyunsaturated fatty acids. Golden flax contains more of these, as well as two essential fats that the body cannot produce: alpha-linolenic acid (ALA) and linoleic acid. Brown flax, on the other hand, contains more monounsaturated fatty acids. The above-mentioned study also showed that brown flax has a much higher concentration of antioxidants.