The frequent use of legumes as an alternative protein source to meat is a relevant healthy choice, as it allows to take essential amino acids of good quality while reducing the intake of fats. Our legumes, therefore, combined with cereals that we produce go to make up a balanced, healthy, ecological and alternative meal to the usual menus. The hiring of raw flax seeds also contributes to the improvement of the overall health of the consumer as they are very rich in alpha-linolenic acid, i.e. a long-chain polyunsaturated fatty acid (PUFA) which has proven effects nutraceuticals.
Furthermore, the whole seeds are naturally rich in oil and precious mineral salts such as copper, manganese, magnesium and zinc as well as the vitamins of Group B. All this means that flax, taken even in small quantities (3 teaspoons of raw seeds), leads to an improvement in the HDL/LDL ratio (blood cholesterol), acting as prevention factor for some cardiovascular pathologies.