Table 8.
Intended addition levels of flaxseed by weight and per serving
| Food category | RACCa (g) | Maximum flaxseed contentb (g/serving) |
|---|---|---|
| Bread | 50 | 6.0 |
| Biscuits, bagels, tortillas | 55 | 6.6 |
| Doughnuts, muffins | 55 | 6.6 |
| Pancake/waffle mix | 40 | 4.8 |
| Pasta (dry weight) | 55 | 6.6 |
| Multi grain flours or meal | 30 | 3.6 |
| Breakfast cereals | 30 | 3.6 |
| Cookies | 30 | 3.6 |
| Nuts & seeds | 30 | 3.6 |
| Cheeses | 30 | 3.6 |
| Salad dressing | 30 | 3.6 |
| Mayonnaise | 15 | 1.8 |
| Margarine, table spreads | 15 | 1.8 |
| Yoghurt | 225 | 27.0 |
Source: Jheimbach and Port Royal (2009)
aReference amount customarily consumed (21 CFR § 101.12)
bBased on addition of flaxseed at 12 % by weight of the food