Semi-Oleic

Oilseeds: rich in lipids and beneficial substances

This category includes numerous types of oilseeds, which are rich in lipids. However, these are mainly unsaturated (which have a double bond on the carbon chain), meaning they are the nutritionally better fats. Compared to the intake of oil obtained from them (sesame oil, sunflower oil...), consuming the seeds as they are has numerous advantages: first of all, the fats are more protected from oxidation and, in addition to the fats, the seed also contains vitamins, minerals, and various beneficial substances (antioxidants, soluble fibers, mucilages...): which are largely removed during oil production.

How to consume oilseeds

Seeds can be consumed as they are (roasted or unroasted), or used in baked goods, yogurt, or soups. However, not all seeds can be roasted; for example, it is not recommended for flax, chia, and hemp seeds (the valuable fats contained in them, namely omega 3, would be damaged). Finally, there are creams made from oilseeds, obtained by gently grinding the seed until it transforms into a delicious homogeneous cream made solely from the seed (without preservatives, colorings, or additives). These creams are a concentrate of health and are excellent for seasoning both sweet and savory dishes (just dilute with a sweetener or salt depending on the intended use).