In industrial food, feed, and nutraceutical manufacturing, nutrition data is not a health claim—it is a technical parameter that guides ingredient selection, formulation stability, labeling compliance, and cost optimization. Among oilseed-derived ingredients, Leinsamen-based products occupy a unique position due to their distinct lipid profile and structural diversity.
This article focuses on flaxseed oil nutrition data as the primary search and technical anchor, while extending the analysis to whole flaxseed und Leinsamenpulver (ground flaxseed). From a B2B raw material perspective, the goal is to provide a clear, data-driven comparison that supports procurement, formulation design, and industrial application decisions.
Flaxseed (Linum usitatissimum L.) can be processed into multiple ingredient forms, each with distinct nutritional characteristics:
Leinsamenöl – obtained by mechanical pressing or solvent extraction
Voller Leinsamen – minimally processed agricultural commodity
Flaxseed Powder (Ground Flaxseed) – milled whole seed, retaining oil and solids
From an industrial standpoint, these products are not interchangeable. Their nutrition data reflect both processing intensity und functional positioning in downstream applications.
Flaxseed oil nutrition data shows that it is a pure lipid ingredient, providing energy almost entirely from fat. It contains no protein, carbohydrates, or dietary fiber. Its nutritional identity is defined by a high proportion of alpha-linolenic acid (ALA), which typically represents over half of its total fatty acid content.
Flaxseed oil is a nearly pure lipid ingredient. Standard nutrition data per 100 g typically show:
Energy: ~884 kcal
Total fat: ~100 g
Protein: 0 g
Carbohydrates: 0 g
Dietary fiber: 0 g
This profile is consistent across food composition databases and industrial specifications, reinforcing that flaxseed oil is used exclusively as a fat source, not a protein or fiber contributor (USDA, 2019).
What differentiates flaxseed oil nutritionally is its fatty acid composition, particularly:
α-Linolenic acid (ALA, C18:3 n-3): ~50–60% of total fatty acids
Linoleic acid (C18:2 n-6): ~15–18%
Oleic acid (C18:1 n-9): ~18–22%
Peer-reviewed lipid analyses consistently confirm flaxseed oil as one of the richest plant-based ALA sources available for industrial use (Gunstone, 2011).
DOI: https://doi.org/10.1016/B978-0-12-384947-2.00012-3
From an ingredient sourcing perspective, flaxseed oil is best understood as the “liquid fraction” of flaxseed. Its advantage lies in the concentration and purity of α-linolenic acid. In practice, cold-pressed flaxseed oil extracted at low temperatures preserves these fatty acids more effectively. Because ALA is highly susceptible to oxidation when exposed to oxygen, smaller packaging formats and controlled storage conditions are recommended in industrial handling.
This observation aligns with oxidation kinetics reported in lipid chemistry studies (Choo et al., 2007).
DOI: https://doi.org/10.1016/j.foodchem.2006.09.018
Unlike flaxseed oil, whole flaxseed presents a composite nutritional structure:
Oil: ~35–45%
Protein: ~18–25%
Total dietary fiber: ~25–30%
Carbohydrates (non-fiber): ~10–15%
This multi-component profile makes whole flaxseed suitable for applications where structural nutrition (fiber + oil + protein) is required rather than isolated lipids.
A defining feature of whole flaxseed is the seed coat, which is rich in insoluble fiber and lignans. These compounds are embedded within the intact seed matrix, contributing to:
Improved storage stability
Reduced surface oxidation
Lower processing sensitivity compared to oil or powder
From handling and logistics experience, whole flaxseed offers superior storage stability due to its intact structure. The seed coat contains a high concentration of dietary fiber and lignans. However, direct consumption or application without milling can limit nutrient accessibility, as the hard outer shell reduces the release of internal oil and protein during digestion or processing.
Scientific literature supports this structural barrier effect (Oomah, 2001).
DOI: https://doi.org/10.1016/S0924-2244(01)00038-6
Flaxseed powder is produced by mechanical grinding of whole flaxseed, retaining the full nutrient spectrum:
Oil fraction (including ALA)
High dietary fiber
Moderate protein content
Lignans and associated phenolic compounds
Nutritionally, flaxseed powder represents a whole-food ingredient format, combining both lipid and non-lipid components.
Grinding increases surface area dramatically, which introduces greater exposure to oxygen. As a result:
Lipid oxidation risk increases
Shelf life shortens without protective packaging
Quality variability becomes more pronounced
In commercial practice, flaxseed powder delivers more comprehensive nutrition than oil alone, as it retains fiber, protein, and lignans. However, once milled, the powder is far more susceptible to oxidative degradation. Industrial buyers should pay close attention to milling freshness, packaging atmosphere, and storage temperature when sourcing ground flaxseed.
This aligns with published studies on lipid oxidation in milled oilseeds (Hosseinian & Mazza, 2009).
DOI: https://doi.org/10.1016/j.foodchem.2008.09.064
Flaxseed oil provides only the oil fraction of the seed and contains no fiber or protein. Whole flaxseed and flaxseed powder retain additional nutrients such as dietary fiber and protein. As a result, flaxseed oil is used as a concentrated fat source, while seed-based forms offer more comprehensive nutritional profiles.
| Parameter | Leinsamenöl | Voller Leinsamen | Leinsamen-Pulver |
|---|---|---|---|
| Primary Nutrients | Lipids only | Oil + fiber + protein | Oil + fiber + protein |
| ALA Concentration | Very high | High | High |
| Ballaststoffe | None | High | Very high |
| Eiweiß | None | Moderate | Moderate |
| Oxidation Risk | High | Low | High |
| Storage Stability | Medium | High | Medium–Low |
| Typical B2B Use | Oil systems | Rohmaterial | Functional formulations |
Processing intensity directly determines nutritional expression:
Cold pressing preserves fatty acid integrity in flaxseed oil
Minimal processing maintains structural nutrition in whole flaxseed
Grinding enhances bioaccessibility but increases oxidative risk
From an industrial standpoint, nutrition data must always be interpreted in the context of processing history, not as static values.
When evaluated through a B2B raw material lens, flaxseed-based ingredients represent three distinct nutritional tools:
Flaxseed oil is best positioned as a concentrated lipid ingredient, dominated by α-linolenic acid and requiring strict oxidation control.
Ganze Leinsamen offers balanced, structurally protected nutrition suitable for stable storage and flexible downstream processing.
Leinsamenpulver provides comprehensive “whole-seed nutrition” but demands careful quality and shelf-life management.
Understanding flaxseed oil nutrition data in relation to whole flaxseed and flaxseed powder enables manufacturers to align ingredient choice with formulation goals, processing constraints, and labeling requirements—without overstepping into health claim territory.
From a nutrition data perspective, flaxseed oil is valued for its consistent fatty acid profile, especially its high alpha-linolenic acid content. Unlike whole flaxseed or flaxseed powder, it delivers a predictable lipid composition without solid components, making it suitable for controlled industrial formulations.
Choo, W. S., Birch, J., & Dufour, J. P. (2007). Physicochemical and stability characteristics of flaxseed oils. Food Chemistry, 101(1), 275–281.
https://doi.org/10.1016/j.foodchem.2006.09.018
Gunstone, F. D. (2011). Vegetable oils in food technology: Composition, properties and uses. Elsevier.
https://doi.org/10.1016/B978-0-12-384947-2.00012-3
Hosseinian, F. S., & Mazza, G. (2009). Effect of grinding on the stability of flaxseed lipids. Food Chemistry, 116(2), 338–344.
https://doi.org/10.1016/j.foodchem.2008.09.064
Oomah, B. D. (2001). Flaxseed as a functional food source. Journal of the Science of Food and Agriculture, 81(9), 889–894.
https://doi.org/10.1002/jsfa.898
In industrial contexts, flaxseed oil nutrition data primarily describes its energy value and fatty acid composition, rather than a broad nutrient spectrum. Flaxseed oil is almost entirely composed of lipids, with α-linolenic acid (ALA) being the dominant fatty acid, making it suitable for formulations where a concentrated plant-based oil source is required.
Flaxseed oil contains only the extracted lipid fraction of flaxseed and does not provide protein, dietary fiber, or carbohydrates. Whole flaxseed, by contrast, retains its full nutritional structure, including oil, fiber, protein, and naturally occurring plant compounds, resulting in a more complex nutrition profile.
No. According to standard food composition data, flaxseed oil contains zero dietary fiber and zero protein. These nutrients remain in the solid fraction of the seed and are therefore found in whole flaxseed and flaxseed powder, not in the oil.
ALA typically accounts for 50–60% of total fatty acids in flaxseed oil. From an industrial standpoint, this high ALA proportion defines the oil’s nutritional identity, labeling position, and application value compared with other vegetable oils.
Processing conditions influence the stability rather than the quantity of nutrients. Cold-pressed flaxseed oil produced at low temperatures helps preserve fatty acid integrity, while excessive heat or oxygen exposure can accelerate lipid oxidation without changing the basic nutrition label values.
Flaxseed powder contains the entire nutritional matrix of the seed, including oil, dietary fiber, protein, and lignans. Nutritionally, it is more comprehensive than flaxseed oil, but it also has a higher susceptibility to oxidation due to increased surface area after grinding.
Flaxseed oil is typically selected when a formulation requires a pure lipid ingredient with predictable fatty acid data and no solid components. Flaxseed powder is more suitable when fiber and protein content are also required in the final product.
Grinding does not remove nutrients but changes their accessibility and stability. The numerical nutrition data may remain similar, but oxidation risk increases significantly after milling, which is an important consideration for industrial storage and shelf-life management.
Nutrition data values are generally stable within defined ranges, but natural variation can occur due to cultivar differences, growing conditions, and processing methods. Industrial specifications typically allow acceptable tolerance ranges rather than fixed values.
Nutrition data for flaxseed oil, whole flaxseed, and flaxseed powder should be used to support ingredient specifications and regulatory labeling, not as standalone claims. Manufacturers should align declared values with applicable regional regulations and validated analytical data.
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