A method is provided for fortifying a seed, grain, nut, bean, or the like
with an essential fatty acid such as docosahexaenoic acid or
eicosapentaenoic acid. Using the method, it is possible to produce seeds
that can be used as a dietary source of that essential fatty acid. A seed
that has been soaked in an aqueous mixture containing an essential fatty
acid so as to become fortified with the fatty acid, and a food product
formed using the seed are also provided.
