Here some info I found on Bob's Red Mill website: http://www.bobsredmill.com
Flax Information Sheet
Flaxseed Meal in Recipes
You can use Bob’s Red Mill flaxseed meal as a stand in for some or all of the oil or shortening called for in a recipe. Cooks recommend a 3:1 substitution ratio. For example, 3 tbsp. Of flaxseed meal added to a recipe can replace 1 tbsp of the butter, margarine or cooking oil. When flaxseed meal is used instead of oil, baked goods tend to brown more rapidly.
Bob’s Red Mill Flaxseed meal mixed with water can replace an egg in selected recipes like pancakes, muffins and cookies. These baked goods are gummier and chewier than usual, and the volume is decreased. When using replacement formula, test a recipe first to determine if it meets your expectations.
Egg Replacement Formula:
1 tbsp Bob’s Red Mill flaxseed meal + 3 tbsp water = 1 egg
Mix Bob’s Red Mill flaxseed meal and water in a small bowl and let sit for one to two
minutes. Add to a recipe as you would an egg.
A 3-1/2 ounce serving of flaxseed provides 21g of protein, which is similar to that of soybean. While flaxseed is rich in protein, research suggests the health benefits of this seed probably have more to do with its fat and fiber profile.
In a healthy diet, scientific evidence now confirms that flaxseed has three main health benefits: a high content of alpha-linolenic acid, as essential omega-3 fat; large quantities of soluble an insoluble dietary fiber; and the highest plant source of lignans.
Food Energy 450 calories
Fat 41 g
Total Dietary Fiber 28 g
Protein 21 g
Although about 42 percent of flaxseed is oil, very little of that fat is saturated. More than
70 percent of the fat in flaxseed is of the healthful polyunsaturated type. In fact, a unique feature of the polyunsaturated fats in flaxseed is the high ratio of alpha-linolenic acid
(an omega-3 fat) to linoleic (an omega-6 fat).