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Flax seed is a superfood, do you know why?
Flax seed is a superfood, do you know why?

We speak a lot today about flax-seed being a superfood. But do you why? Below we describe all its amazing properties:

  • It is the best source of the alfa-linolenic essential fatty acid, of an Omega-3 type. 
  • It is the best source of lignans, a kind of phytoestrogens.
  • A very recommended source of Omega-3, especially for those who do not eat fish.
  • Can replace fish in a diet, as it also contains high-quality proteins and iron, in addition to the Omega-3 fatty acids, without the risk of pollution associated with the fish.
  • Ideal as an option to soja, to avoid the excess of this latter in a diet. As soja, flax-seed contains high-quality proteins, essential fatty acids, and phytoestrogens. 
  • Enriches any kind of dough, and can replace eggs as a binding element in any dish. 
  • Recommended to prevent cardiovascular diseases, cancer, autoimmune diseases, diabetes, osteoporosis.
  • Ideal for children and pregnant women.

In Frrrutiz we believe in the virtues of flax-seeds, and this is why we use it in several of our recipes. Actually, flax-seed is the basis of our Crackers and Crrrukiz, and we find it as well in some of our fruit rolls, like in Banalino (banana and flax-seed).

With Frrrutiz, focus on the good!

Other News
Some more news for you

Our vegetable crackers are made from linen and vegetables, to which we add condiments with species. 

The content of our crackers is unique as there are no cereals, and there is no frying or any other added fat. 

Thanks to our low-temperature dehydration process, these products are perfect for vegan, vegetarian and raw food diets. 

Our delicious crackers are a concentrate of healthy elements and ideal for any snacking moment during the day.
Dehydrating consists of taking out the water from food under certain controlled parameters such as temperature, speed and air circulation and humidity. Dehydrating at low temperature allows conserving most of the vitamins, minerals, nutrients and enzymes and to concentrate the flavours and tastes.

In addition, with dehydration, the alkalinity of the ingredients is preserved. With dehydration, the size and weight of the food decrease significantly. It is very resistant and easy to transport, with a minimum microbian risk. 

By taking out the humidity, the product can last for months, in perfect shape to be consumed either dehydrated or rehydrated.

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