Brown flax seeds of food grade quality — a superfood with the highest Omega-3 fatty acid content among plant sources: alpha-linolenic acid (ALA) up to 22g per 100g. Lignans (phytoestrogens with antioxidant properties) — 800 times more than in any other plant. Fiber 27g/100g (soluble and insoluble), protein 18g/100g, vitamins B1, B6, folic acid, magnesium, phosphorus. Pronounced nutty flavor with a slight bitterness. Purity 99.5%+. Moisture up to 8%. Application: additive in baked goods, porridge, smoothies, yogurt. Basis for flaxseed flour. Packaging: polypropylene bags 25 kg, paper bags for retail. Difference from golden: more pronounced nutty flavor with slight bitterness, dense dark brown shell. Bitterness is due to cyanogenic glycosides (linamarin, lotaustralin) — safe with normal consumption (up to 30g/day). For health: grinding before consumption is recommended — whole seeds pass through the GI tract undigested. Ground flax loses beneficial properties in 1–2 weeks (ALA oxidation). Storage: refrigerator, dark container. Packaging: bags 25 kg, bags 250–500 g. Export documentation: phytosanitary certificate, quality protocol, declaration TR TS 021/2011. Export: China, Europe, Middle East. Shipment: grain carriers, containers. Non-GMO certification for EU markets.