Salvia hispanica, commonly known as chia, is a species of flowering plant in the mint family, native to central and southern Mexico and Guatemala. It is considered a pseudocereal, cultivated for its edible, seed. The word “chia” is derived from the Nahuatl word chian, meaning oily.
A one-ounce (28 grams) serving of chia seeds contains
- Fiber: 11 grams
- Protein: 4 grams
- Fat: 9 grams (5 of which are omega-3s)
- Calcium: 18% of the RDI
- Manganese: 30% of the RDI
- Magnesium: 30% of the RDI
- Phosphorus: 27% of the RDI
- They also contain zinc, vitamin B3 (niacin), potassium, vitamin B1 (thiamine) and vitamin B2
Chia seeds may be added to other foods as a topping or put into smoothies, breakfast cereals, tortillas, and bread. They also may be made into a gelatin-like substance or consumed raw. The gel from ground seeds may be used to replace the egg content in cakes and is a common substitute in vegan baking.