Flax seeds come in two basic varieties: brown and yellow or golden. Most types of flax seeds have similar nutritional characteristics and equal numbers of short-chain omega-3 Fatty Acids. The exception is a type of yellow flax called solin aka Linola which has a completely different oil profile and is very low in omega-3 Fatty Acids.

Brown flax is as edible as yellow flax, but it is better known as an ingredient in paints, fiber and cattle feed. Flax seeds produce flax seed oil or linseed oil. One hundred grams of ground flax seed supplies about 450 kilo calories, 41 grams of fat, 28 grams of fiber and 20 grams of protein.

Sprouted Flax seed are edible and have a slightly spicy flavor. Excessive consumption of flax seeds without drinking adequate water can cause bowel obstruction. In smaller doses flax seeds may help to prevent constipation due to their high fiber content.

Whole flax seeds are chemically stable, but ground flax seeds can go rancid at room temperature in one week. Refrigeration and storage in sealed containers will keep ground flax fresh for a longer period

Flax seeds contain high levels of dietary fiber and omega-3 fatty acids. Studies have shown that flax seeds may lower cholesterol levels but the results differ depending on the gender. One study found results which were beneficial for women whereas a later study found results benefiting only men.

Initial studies suggest that flax seeds taken in the diet may benefit individuals with certain types of breast cancer and prostrate cancers. A study done at Duke University suggests that flax seeds may stunt the growth of prostate tumors, although a meta-analysis found the evidence on this point to be inconclusive.

Flax may lessen the severity of diabetes by stabilizing blood-sugar levels. Lignan is one of the main components of flax. Flax contains up to 800 times more lignans than the other plant foods. Lignan has plant estrogen as well as antioxidants.