Flaxseed

A tiny seed containing several essential nutrients, including calcium, iron, niacin, phosphorus, and vitamin E. It is most commonly used to produce linseed oil (a component of paints, varnishes, and inks). However, due to its health benefits, it is available at most health foods stores and some supermarkets and can be used in a variety of foods. In its seed form, it has a mild nutty flavor and can be used as a topping on hot cereal. The seed can also be sprouted and used in salads and sandwiches. Flaxseed is mucilaginous, meaning that when it is ground and a liquid is added, it forms a gelatinous mixture, similar to egg whites. This mixture can be used as a replacement for eggs in baked goods. However, it does not have the same leavening ability as eggs. Flaxseed has a high fat content and should be stored, covered, in the refrigerator no longer than six months.