← Back to foods
Other
Flaxseed As A Binding Agent
Flaxseed can be mixed with water to form a gel-like mixture commonly used as an egg substitute and binding agent in baking. It is derived from ground flax seeds and also contributes nutrients and fiber.
Beneficial properties
high in fiber
plant-based omega-3s
supports binding in baking
contains lignans
minimally processed ingredient
Nutritional highlights
Flaxseed provides alpha-linolenic acid (ALA) omega-3 fats, dietary fiber, protein, manganese, magnesium, and lignans.