Chia seeds are rich in calcium, phosphorous, and other minerals.

Salvia hispanica, commonly known as chia (español: 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. It is rich in calcium, phosphorous, and other minerals. 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.

1 ounce (28 g) of chia seeds provides
calcium	18% DV
fat	9 g
fiber	11 g
magnesium	30% DV
manganese	30% DV
omega-3	5 g
phosphorous	27% DV
protein	4 g