It's Flax lignans's way of eating

It has existed in human history for more than five thousand years. Flax lignans belongs to seed class and grows all over the world. However, it is superior to those produced in cold regions.

This small reddish-brown fruit has a strong nutty flavor, N-Acetylneuraminic Acid even in baked goods. In fact, in many Parts of Europe, bakers often use this grain in almost all foods, such as biscuits, cakes, breads, etc.

Remember to grind the grain to get the best results. If they Gardenia Yellow were whole, they would be expelled without digestion.

Ease of cooking: Easy.

The grain has a hard shell Ginkgo Biloba Extract and must be partially crushed or ground (using a coffee grinder or blender) to release its nutrients. Crushed or ground fruit that can be added to bread or muffins or on top of yogurt or cereal products.