TECHNICAL DATA SHEET – LINSEED FLOUR PRODUCT DESCRIPTION Our low-fat flaxseed meal is obtained during the cold pressing process of flaxseed. It retains all its properties; highly protein and rich in essential amino acids (those that the human body does not produce) and low in calories. Because it is of vegetable origin, it does not contain cholesterol.
GENERAL FEATURES The industrial processes for obtaining them are based on good manufacturing practices (GMP), contemplated in resolutions 2674 of 2013, 333 of 2011 and 5109 of 2005 issued by the Ministry of Health and Social Protection and Invima of Colombia.
PHYSICAL CHARACTERISTICS • Color: Dark coffee characteristic of flaxseed • Granulometry: 90% of the particles pass the 100 mesh • Humidity: Less than 3%
CHEMICAL CHARACTERISTICS • Residual Fat: 10% • Ash content (g / 100g): 4.42 • Iron Content (Fe) (mg / 100g) 4.5 • Calcium (Ca) content (mg / 100g): 250 • Potassium content (gk / 100g): 0.91 • Zinc content (Zn) (mg / 100g): 3.7 • Sodium Content (Na) (mg / 100g): 77.9 NUTRITIONAL INFORMATION • Total dietary fiber (g / 100) 13.95 • Vitamin B1 or Thiamine (g / 100): 0.79 • Vitamin B3 or Niacin (g / 100): 0.48 MICROBIOLOGICAL CHARACTERISTICS • Aerobic Mesophil count (CFU / g): Complies • Positive Stsphyloc occusaureus coagulase (CFU / g) count: Complies • Most likely number of Total Coliforms (MPN / g): Complies • Mold (M) and Yeast (L) (UFC / g) count: Complies • Search for Salmonella spp (/ 255g): Complies • Most likely number of Fecal Coliforms (MPN / g): Complies PROPERTIES AND BENEFITS 1. Treatment for boils and abscesses. 2. Treatment for eczema. 3. Treatment for healing and healing of burns. 4. Helps control cholesterol and promotes circulation 5. Prevention of constipation and hemorrhoids. 6. Prevention of certain types of digestive cancer. 7. Prevention of degeneration of body cells. 8. Food supplement rich in fiber and Omega 3 CONSERVATION AND LIFE It should be stored in a dry place without changes in temperature, preferably at room temperature, avoid direct exposure to sunlight. Maximum shelf life of 12 months after the production date.