Flaxseed portion
- Vegan
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
A ready 10 g portion for immediate serving.
1 servingFinal yield 10 g
Ingredients
- 10 gSeeds, flaxseed
Method
- Measure a 10 g portion into a small bowl.
- Serve as part of an assembled meal.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 53.4 kcal
- Protein
- 1.8 g
- Fat
- 4.2 g
- Total carbohydrate (by difference)
- 2.9 g
- Total dietary fibre (USDA)
- 2.7 g
- Saturated fatty acids
- 0.37 g
- Sodium
- 3 mg
- Salt (sodium × 2.5)
- 0.01 g
Per serving
- Energy
- 53.4 kcal
- Protein
- 1.8 g
- Fat
- 4.2 g
- Total carbohydrate (by difference)
- 2.9 g
- Total dietary fibre (USDA)
- 2.7 g
- Saturated fatty acids
- 0.37 g
- Sodium
- 3 mg
- Salt (sodium × 2.5)
- 0.01 g
Per 100 g of finished food
- Energy
- 534 kcal
- Protein
- 18.3 g
- Fat
- 42.2 g
- Total carbohydrate (by difference)
- 28.9 g
- Total dietary fibre (USDA)
- 27.3 g
- Saturated fatty acids
- 3.7 g
- Sodium
- 30 mg
- Salt (sodium × 2.5)
- 0.08 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains none of the 14 main allergens.
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal