The linseed oil extraction industry generates significant by-products including oil cake, mucilage, and hulls each having its potential for valorization. Linseed oilcake is a by-product that consists of protein and fiber, making it a suitable raw material to be incorporated into different food formulations. However, various antinutrients in linseed oil cake such as cyanogenic glycosides and phytic acid pose challenges in its direct consumption. Various methods of removal of antinutrients include thermal treatments (boiling, steaming, and autoclaving) along with extrusion and enzymatic treatments. Innovative methods of detoxification include microbial fermentation, which enhances the nutritional quality and functional properties. Linseed mucilage is characterized by the polysaccharide composition, which offers various functional properties such as gelling, thickening, and emulsification, thereby being used as an additive in the food industry. Linseed hulls are another by-product that is rich in dietary fibers and lignans. These possess a potential application in developing functional foods. This chapter provides insights into the nutritional profile of by-products of the linseed oil extraction industry emphasizing the need for different detoxification methods. By effectively utilizing these by-products, sustainability can be enhanced contributing to the circular bioeconomy. This exploration emphasizes on the future of linseed by-products and its application to enhance it health benefits.