November 21st, 2007
November 15th, 2007
Salba contains more Omega-3 fatty acids than flax.
Salba is multi-dimensional, while flax is mainly used for enhanced amounts of Omega-3s.
Salba has a mild, pleasant taste, while flax has a strong, dominant flavor.
Salba has received critical acclaim for it's diversity in the kitchen, while flax is limited in recipe development.
Salba whole seed can be absorbed by the digestive system. Flax must be ground for use.
Salba absorbs 8-12 times its weight in water, while flax only absorbs roughly 6 times.
Salba is 100% non-toxic, while flax contains Linamarin - a cyanogenic glycoside.
100% of Salba seed can be safely used as a food ingredient. Only 12% of flax can be used.