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Brown linseeds are rich in fibre and essential fatty acids. The seeds can be ground down to make flaxseed which can be used in baking as an egg replacement for vegans.

Linseeds are a product of the flax plant (Linum usitatissimum) and contain numerous beneficial components including Palmitic, Stearic, Arachidic and Oleic fatty acids (Omega 3). Perhaps the most important of these fatty acid components is Linoleic and alpha-Linolenic acid.

Linseeds are most popularly used to add fibre to a diet. Once ground, which can be done using a pestle and mortar, can be used in baking to add nutrition. Flaxseed can also be used to create an egg replacer for vegan baking. Simply add 2-3 tbsp of warm water to 1 tbsp flaxseed and leave for 5 minutes. This is equal to one egg.

Flaxseeds contain linoleic acid, alpha-linolenic acid or Omega-3 polyunsaturated fat. These are essential during pregnancy since they aid in the brain development of the foetus, especially during the first few months of pregnancy. Being a good source of fibre, flaxseeds can help keep blood sugar levels in check, which can be beneficial for women with gestational diabetes. Furthermore, consuming flaxseeds may also prevent constipation during pregnancy, which is a common problem faced by pregnant women. However, the side effects of flaxseeds outweigh their benefits, hence they are best avoided during pregnancy