| Management number | 238124691 | Release Date | 2026/07/11 | List Price | US$10.50 | Model Number | 238124691 | ||
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Flora's High Lignan Flax Oil is pressed from certified organic flaxseed (third party certification) that has been carefully selected for flavor and maturity. Flora Flax Oil's is high in omega 3 and omega 6 Essential Fatty Acids (EFAs) are important for immune system development, healthy brain function, good muscle tone and a strong circulatory system. It is guaranteed to have not less than 10% flax particulate containing lignans. Lignans provide fiber for the digestive system. The seeds are pressed in a state-of-the-art low heat, light and oxygen free environment, then bottle in light resistant amber glass to ensure maximum nutritional value and freshness. EFAs also help keep your skin soft and smooth. Flora's high standards also guarantee their product to be GMO free. Certified Organic by QAI.
| Brand | Flora |
|---|---|
| Size | 17 Fl Oz.(Pack of 1) |
| Vitamin & supplement type | Dietary Supplements |
| Count per pack | 1 |
| Age group | Adult |
| Flavor | Unflavored |
| Dosage | Shake well before using. Take 1 tbsp. up to 3 times daily. For optimum freshness, keep refrigerated. Once opened, use within 2 months. Flax oil can be frozen to maintain freshness. It tastes delicious alone or may be combined with food such as salad dressings, sauces, power shakes, on vegetables, or spread on bread. Do not heat or use for frying. |
| Cal per serv | 125cal |
| Health concern | Supplementation |
| Nutrient content claims | Organic |
| Ingredients | Calories 130 Total Fat 14 g 18% * Saturated Fat 1 g 5% * Polyunsaturated Fat 9 g on-GMO Monounsaturated Fat 2.5 g Omega-3 ALA (alpha-linolenic acid) 7 g t Omega-6 LA (linoleic acid) 2 g Omega-9 OA (oleic acid) 2.5 g t Organic t * Percent based on a 2,000 calorie diet. INGREDIENTS: Certified organic flax seed oil, certified organic defatted flax seed. Nitrogen-flushed to maintain freshness. CAUTION: Manufactured in a facility that also processes mustard and wheat. |
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