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Protein

Ground Flaxseed + 2.5 Tbsp Water (Flax Egg)

A flax egg is a vegan egg substitute made by mixing ground flaxseed with water until it forms a gel. It is primarily used as a binder in baking and contributes fiber and plant fats rather than functioning as a significant protein source.

Beneficial properties

high in fiber source of omega-3 fats contains lignans supports baking as an egg replacer

Nutritional highlights

Ground flaxseed provides alpha-linolenic acid (ALA) omega-3s, dietary fiber, lignans, and small amounts of protein, magnesium, and manganese.

Caution. Flaxseed may cause digestive discomfort if introduced quickly, should be taken with adequate fluid, and may interact with anticoagulant or antiplatelet medications in large amounts.

Conditions it helps with

Chronic Inflammation
Includes: Inflammation
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Constipation
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Diabetes (Type 1 & Type 2)
Includes: Diabetes Type 2
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High Cholesterol
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