Two primary varieties of flaxseed, differing primarily in color, are golden and brown. Both originate from the Linum usitatissimum plant. One presents a lighter, yellowish hue, while the other exhibits a darker, more traditional brown shade. This color variation is often the most immediately discernible difference between the two.
Both types provide similar nutritional benefits, including a rich source of omega-3 fatty acids (alpha-linolenic acid or ALA), fiber, and lignans. These components contribute to cardiovascular health, digestive regularity, and may possess antioxidant properties. Historically, flaxseed has been cultivated for both its seeds and its fibers, used in linen production, showcasing its versatility across different industries. While the darker variety has been more common traditionally, the lighter-colored option has gained popularity, driven in part by its milder flavor profile.
