The omega 3 fatty acid content is mostly acid α-linolenic acid (ALA), with lesser amounts of omega 9 (oleoic acid) and omega 6 (linoleic acid). Flaxseed is also rich in fibre which helps maintain regular digestion.
Why choose sprouted foods? Sprouting can:  

• Germinate (activate) the seed, stimulating the production of proteolytic enzymes that make both carbohydrates and proteins digestible  
• Increase the alkalinity of the seed
• Shed anti-nutrients that inhibit digestion such as phytic acid, which can inhibit the absorption of some minerals including iron and zinc
• Pre-digest and break down complex sugar molecules, making them easier to digest
• Contain higher levels of antioxidants, vitamins, minerals and protein
• Contain less calories and carbohydrates than their non-sprouted equivalents
• Ensure the germination process yields more nutrients than mere activation of the seed.

Fermentanicals Sprouted Ground Flax contains milled flaxseeds, a gluten-free, paleo-friendly seed that is thought to be the world’s richest source of omega-3 fatty acids.