Chia seeds come from a flowering plant Salvia hispanica. This plant, commonly known as chia, is a member of the mint family native to Mexico and Guatemala. The history says that chia was a very important plant in the Aztec civilization. After the extinction of Aztec civilization, chia has remained in use in the region, but for the rest of the world it remained hidden until a quarter century ago. Then the researcher Wayne Coates began to study chia as a possible crop for farmers in north Argentina. Coates began his work on chia in 1991, becoming an advocate of the application of these tiny seeds in cooking and alternative medicine.
This tiny seeds, which can be white or dark brown to black in color, have a high nutritional value. They supply the body with proteins, vitamins A, B, D and E and minerals like calcium, potassium, copper, iron, manganese and zinc. Additionally they are rich in fiber- ballast substances that promote digestion.
Chia Seeds Have:
- eight times more omega – 3 than salmon
- six times more calcium than milk
- three times more iron than spinach
- fifteen times more magnesium than broccoli
- six times more protein than beans
- four times more phosphorus than whole milk
Nutritious in Every Way
These seeds have numerous advantages over flax, their “rival” among omega 3 sources. While flax is necessarily split up for optimal effects, chia seeds have the same high nutritional value in any form. Another good side of these seeds is the ability to be stored for a long period of time without a danger of loss of its nutritional properties.