Chia

Considered a pseudocereal (botanically speaking) is cooked and eaten as a cereal, but is an oil-seed.

It grows in arid or semi-arid climates. From Mexico to Argentina.

In the Aztec culture it was very important as long as gold. Goods were bought even with gold or chia! It is mentioned in many Spaniard chronicles, like in the Mendocino Codex.

It was the warriors food, a gift tot he Gods too, due to it´s high protein power, rich in Omega 3.

Chia means “strenght, energy”. It contains Omegas 3 & 6 in the ideal human proportion 3:1, with high fiber content. The seeds increases even 12 times it´s size in contact with water or fruit juice, forming mucilage, which is a gelatin that prevents the rapid desintegration of the carbohydrates in the human body (glucose sustained release), providing then more energy and preventing dehydration for longer periods. Good for sports (runners specially), students, hardworkers, diabetics.

Chia is a gluten-free seed, free of allergens and free of cholesterol.

 

NUTRITIONAL DATA FOR EACH 100GRS

  • Energy:                            450 kcal/1856 KJ
  • Protein:                             22.9 g
  • Fats:                                   31.6 g
  • Omega-3                 20.3 g
  • Omega-6                   6.0 g
  • Carbohydrates:                  2.3 g
  • Fibers:                               32.3 g
  • Insolubles:                        30.5 g
  • Solubles                               1.8 g
  • Vitamins: mainly C and B.

Minerals: K, Ca, Fe, among others

Rich in antioxidants (chlorogenic acid, etc.)

GAE: 200mg/100g

Does not contain: starch, cholesterol, lactose, histamine, gluten, allergens; poor in salt , no transgenic changes

 

USES

  • Sport nutrition
  • For kids, students, workers
  • Hydration
  • Regeneration
  • Training
  • Kickstarter
  • Snack, ideal for brain health
  • In bakery and breads (Steffolani, E., et al., Effect of pre-hydration of chia (Salvia hispanica L.), seeds and flour on the quality of wheat flour breads, LWT – Food Science and Technology (2015), http://dx.doi.org/10.1016/j.lwt.2014.12.056)

Super food at it’s best