Future Food – Chia Seeds

An amazing super-food is becoming highly sought after by many around the world today.

Chia seeds as they are commonly known, or Salvia hispanica, is a species of flowering plant in the form the mint family, native to central and southern Mexico and Guatemala. There is evidence that it was cultivated  by the Aztec civilisation in pre-Columbian times. It is still commonly used in Mexico and Guatemala, with the seeds sometimes ground, while whole seeds are used for nutritious drinks and as a food source.

Chia may be eaten raw as a whole seed, providing protein, fats, and fiber, ground chia seed is sometimes added to foods like a flour and can be placed in water or fruit juices. The soaked seeds are gelatinous in texture and are used in porridges and puddings.

The seeds contain one of the highest known sources of Essential Fatty Acids (EFA), as linolenic acid (LNA) 30-60%, and linoleic acid (LA) 30%.

Chia Seed Benefits:

• 100% more Omega-3 fatty acids than salmon
• DOUBLE the antioxidants found in blueberries
• 41% of your daily fiber requirement, more than flax seeds
• 6 times the calcium in milk
• 32% of your daily magnesium requirement, more than broccoli
• Each seed has 16% complete vegetable protein
• 6 times more iron than spinach
• 64% more potassium than a banana
• More niacin than corn, rice, or soy

All of these benefits for less than 85 calories!

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