For the first time ever we are offering Certified organic chia seeds from MEXICO!
These tiny seeds are nature's perfect food, containing essential fatty acids (the best known vegetarian source of alpha-linolenic acid - omega-3), protein, soluble fibre, protective antioxidants, minerals, and vitamins.
Native Americans in Mexico and the southwest United States consumed the seeds of the chia plant for hundreds of years before the arrival of Europeans. Chia was cultivated by the Aztecs, Mayas, Tehuantapecs and other tribes.
Chia seeds contain 32-39% oil. The oil offers the highest natural percentage known of alpha-linolenic acid (60-63%). Alpha-linolenic acid (omega-3) is an essential fatty acid that, in the human body, acts as a substratum for the transformation into EPA and DHA through the action of desaturation and elongation enzymes. In addition, the seeds contain some omega-6 essential fatty acids and exhibit a favourable omega-3 to omega-6 ratio of 3:2. Modern diets contain too little omega-3 fatty acids.
The seeds also contain 19-23% protein and the amino acids of chia protein have no limiting factors in the adult diet (i.e. they are a complete protein source with all essential amino acids in an appropriate balance). Chia seeds are also a good source of B vitamins, calcium, phosphorus, potassium, zinc, boron and copper.
Chia seeds possess strong antioxidant activity. The most important antioxidants obtained are chlorogenic acid, caffeic acid and flavanol glycosides. Because oxidation is delayed significantly, chia shows great potential within the food industry when compared to other alpha-linolenic acid sources, such as flax seeds (which exhibit rapid decomposition due to a lack of antioxidants).
Chia seeds absorb more than nine times their weight in water and form a gel that causes a slow release of carbohydrates and an equally slow conversion of carbohydrates into glucose (blood sugar) for energy.
The outer layer of chia seeds is rich in mucilloid soluble fibre (the seeds contain 5% soluble fibre). When the seeds are mixed with water or stomach juices, a gel forms creating a physical barrier between the carbohydrates and the digestive enzymes that break them down. The carbohydrates eventually are digested, but at a slow and uniform rate. There is no insulin surge necessary to reduce blood sugar levels. The water retaining capacity of the gel helps level out water intake and maintains electrolyte balance.
Did you know that chia seeds contain:
7 x more Vitamin C than oranges
6 x more fibre than oat bran
5 x more calcium than milk
4 x higher ORAC value than blueberries
3 x more iron than spinach
2 x more potassium than bananas
1 hundred per cent nutrition!
Suggested Uses
Sprinkle these flavourless seeds on salads, muesli, oatmeal, stirfrys, smoothies, muffin or bread batter, or cereal. Optional: use a spice/coffee grinder to make a fine meal-like consistency.
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