[wikipedia] Uses, Nutrition: Flax, also known as common flax or linseed, is a flowering plant, Linum usitatissimum, in the family Linaceae. It is cultivated as a food and fiber crop in regions of the world with temperate climates. Textiles made from flax are known in English as linen and are traditionally used for bed sheets, underclothes, and table linen. Its oil is known as linseed oil. In addition to referring to the plant, the word "flax" may refer to the unspun fibers of the flax plant. The plant species is known only as a cultivated plant[2] and appears to have been domesticated just once from the wild species Linum bienne, called pale flax.[3] The plants called "flax" in New Zealand are, by contrast, members of the genus Phormium. Flax seeds are 7% water, 18% protein, 29% carbohydrates, and 42% fat (table). In 100 grams (3.5 oz) as a reference amount, flax seeds provide 534 kilocalories and contain high levels (20% or more of the Daily Value, DV) of protein, dietary fiber, several B vitamins, and dietary minerals.[37][38] Flax seeds are especially rich in thiamine, magnesium, and phosphorus (DVs above 90%) (table). As a percentage of total fat, flax seeds contain 54% omega-3 fatty acids (mostly ALA), 18% omega-9 fatty acids (oleic acid), and 6% omega-6 fatty acids (linoleic acid); the seeds contain 9% saturated fat, including 5% as palmitic acid.[37][38] Flax seed oil contains 53% 18:3 omega-3 fatty acids (mostly ALA) and 13% 18:2 omega-6 fatty acids.[37] (link added by Mary Ann Machi)