In a 100-gram serving, flaxseed contains high levels (> 19% of the Daily Value, DV) of protein, dietary fibre, several B vitamins, and dietary minerals. Ten grams of flaxseed contains one gram of water-soluble fibre (which lowers blood cholesterol) and three grams of insoluble fibre (which helps prevent constipation). Flax contains hundreds of times more lignans than other plant foods. Flaxseeds are especially rich in thiamine, magnesium, potassium, and phosphorus (DVs above 90%). As a percentage of total fat, flaxseeds contain 54% omega-3 fatty acids (mostly ALA), 18% omega-9 fatty acids (oleic acid), and 6% omega-6 fatty acids (linoleic acid); the seeds contain 9% saturated fat, including 5% as palmitic acid. Flaxseed oil contains 53% 18:3 omega-3 fatty acids (mostly ALA) and 13% 18:2 omega-6 fatty acids. Flaxseed sprouts are edible and have a slightly spicy flavor profile. Excessive consumption of flaxseeds with inadequate amounts of water may cause bowel obstruction. In northern India, flaxseed, called tisi or alsi, is traditionally roasted, powdered, and eaten with boiled rice, a little water, and a little salt. In India, linseed oil is known as alsi in Hindi and javas in Marathi. It is mainly used in Savji curries, such as mutton (goat meat) curries.

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