Is flaxseeds also nutritious after cooking?

Are ground flaxseeds in cooked dishes as nutritious as those eaten raw (for example, on yogurt or in breakfast cereals)?

The main essential fatty acid in flaxseeds, alpha-linolenic acid, is surprisingly heat-stable. Analyses show that after two hours of exposure to 180°C (350°F), the cooking temperature of most breads and cakes, this “good” fat remained intact! While you may find muffin recipes that include ground flaxseeds and call for the muffins to be baked in a hotter oven, the cooking time will be decreased to 18–20 minutes. You can also be sure that the benefits related to the seed’s fibre, phytoestrogen and mineral content will not be lost to heat.