Nutritional value details
Salba Chia is an oil bearing seed rich in protein and nutrients.

Nutritional value details Salba Chia Seeds
1 tablespoon (tb) = 10 gram

Omega-3 and -6 fatty acids
The two essential fatty acids are the source of nutrients that control processes like blood pressure, coagulation of blood and the level of the blood fat. A balance of the fatty acids is very important, so that the fatty acids can work correctly. Salba Chia products contain this optimal balance of the fatty acids better than other oily seeds.

Vitamin B1
Vitamin B1 plays an essential role in the metabolism of carbohydrates and amino acids. Used by athletes Vitamin B1 helps improve performance through better conversion of carbohydrates and amino acids. Chia helps with this metabolism. B1 is involved in the cleavage of cells and in the formation of amino acids, fatty acids and carbohydrates.

Vitamin E
Vitamin E is very important for the metabolism of fats as it protects the polyunsaturated fatty acids from destruction by oxidation. Vitamin E inhibits cardiac infarction, cancer, Alzheimer and it can protect against sediments in the blood vessels.

Calcium
Calcium plays an essential role in the growth and maintenance of bones and teeth as well as in the signal processing in the nervous system. Calcium is needed for muscle contraction and it is also involved in blood coagulation. Calcium is an extremely important nutrient.

Magnesium
Magnesium is among other things necessary for normal muscle function, the relaxation. With low Magnesium athletes end up tearing their muscles, a common injury. Magnesium is involved in the extraction of sugar, in the cleavage of cells and in the metabolism of Calcium.

Phosphorus
Phosphorus is involved together with Calcium in the formation of bones and teeth. It help maintain the pH level in the body.

Zinc
Zinc is an activator of numerous enzymes and hormones, especially for healing from injuries.

Iron
Iron plays an important role in the red blood pigments. Iron is also responsible for the formation of the blood and the transport of oxygen. Especially for women, iron is an important nutritional component. A deficiency of iron results in weakness and anemia.

Copper
This mineral is a part of enzymes involved on the iron metabolism. Copper and Zinc are important in modulating many metabolic reactions.

Biotin B8
The Vitamin B8 is involved in the metabolism of carbohydrates, amino- and fatty acids. A deficiency can result in sickness and depression.

Potassium
Potassium plays together with sodium a role in the regulation of the water balance.

Chia Seeds Typically Contain:

• 20% protein
• 34% oil
• 25% dietary fiber (mostly soluble)
• significant levels of antioxidants
• no gluten and trace levels of sodium
• no known toxic components of Chia
• approximately 64% of the fats are omega-3 essential fatty acids

Many Ways to Eat Chia Seeds

Chia Seed may be eaten raw as a dietary supplement for essential fatty acids and fiber.

Drink Chia Seeds by soaking them in water, fruit or vegetable juice. In Mexico this is known as Chia fresca.

The Seeds can also be ground to produce a meal (called pinole) which can be made into porridge or baked into breads, cakes and biscuits.

When soaked in water, Chia Seeds are gelatinous in texture and are then used in gruels, porridges and puddings.

Chia sprouts may be eaten similar to alfalfa sprouts in salads, sandwiches and other dishes.

Most of us have heard of Chia sprouts grown on porous clay figurines - the popular Chia Pet.

The History of Chia

Chia (Salvia hispanica) is a plant of the genus Salvia in the Mint family, originating in Mexico. It was largely cultivated as one of the five most important food plants by the Aztecs in pre-Columbian times. Tribute and taxes to the Aztec priesthood and nobility were often paid in Chia seed. After the arrival of the Spaniards, the plant became almost extinct because of cultural and religious reasons.

Chia Seed is traditionally consumed in Mexico, the southwestern United States, and South America, but is not widely known in Europe. The United States Food and Drug Administration regards Chia as a food with an established history of safe consumption.

Today, Chia is grown commercially in its native Mexico, and in Bolivia, Argentina, Ecuador, and Guatemala. A similar species, golden Chia, is used in the same way but not widely grown commercially.

White Chia (Salvia Alba), also known as Salba, is grown in Peru.