Chia seeds

Salvia hispanica (Chia) is a plant in the family Lamiaceae originally from Mexico. Chia is grown in Latin America countries such as Mexico, Bolivia, Argentina, Ecuador and Guatemala. The name of the plant chia originates from the Aztec word chian which means oily.

Chia was cultivated by the Aztecs in pre-Columbian times. Chia is mentioned by Jesuit chroniclers as the third most important plant for the Aztecs after beans and corn, it is followed by amaranth. Aztec payd taxes and tributes to priests and wealthy people in chia seed.

Chia seeds are considered as a super food. They are very rich in protein, fatty acids, vitamins, fiber and minerals. They can be easily cooked, have good taste, represent precious ingredient for people who is on a diet.

Chia seeds contain from 32 to 40 percent oil. Chia oil has the highest percentage of natural alpha-linolenic acid (also called omega 3) – up to 64 percent. This oil also is rich in omega 6 fatty acids. Chia seeds also help to maintain wall flexibility of the cells and also rebuild the cholesterol to triglycerides.

Principal fatty acids are crucially important for the body. Fatty acids make muscles recover easier after physical training. It also improves the metabolism, so helping to burn fat and to loose weight. Generally fatty acids participate in generating the electrical currents which make the heart beat good. By the way, they control absorption of food, oxidation process, mental health and growth.

Chia seeds have a pleasant flavor, and are a healthful addition to the diet sprinkled on cereals, yogurt or salads. They can also be eaten whole or mixed into flour when baking bread or other baked goods. They are also good to sprout.