Seeds, a tiny form that contains the potential for plant life. But even before sprouting or producing greens or fruits, they have so much to offer, just as they are. Most seeds are rich in fiber, good fats and protein. Furthermore, many are a good sources of various vitamins, minerals and other valuable nutrients. Here, I give an overview of the benefits of three seeds in particular (I’ve reviewed these because they are found in this week’s recipe).
Nutrition – Mucilage, monounsaturated and polyunsaturated (omega 3 & 6) fats, soluble fiber, lignans, B vitamins (B1, B6), folate, calcium, iron, magnesium, manganese, selenium.
Benefits – antioxidant, anti-inflammatory, useful in cases of constipation or diarrhea (used differently to address each), high cholesterol, female hormone imbalance, blood sugar dysregulation, digestive irritation.
Notes – Flax seed is best used ground up (best to grind in small batches at home) and stored in the refrigerator. It’s important to be well hydrated when taking flax seed. Flax seed should be taken away from medication to prevent reduced absorption.
Nutrition – Monounsaturated and polyunsaturated (omega 3 & 6) fats, fiber, calcium, phosphorus, manganese, magnesium, zinc, B vitamins (B1, B2, B3).
Benefits – Antioxidant, weigh management, heart health, blood sugar regulations (for diabetics), strengthen bones and teeth.
Notes – If using whole chia seeds (not ground), soaking in water for 1-2 hours seems to make them easier to digest, allowing for better nutrient absorption.
Nutrition – Monounsaturated fats, fiber, B vitamins (B1, B6), copper, manganese, calcium, magnesium, iron, phosphorus, tryptophan.
Benefits – Heart health, bone health, integrity of hair/skin/nails, anemia, arthritis, blood sugar control.
Notes – May be a potential allergen for some, watch for any reactions.