Chia seeds are rich in calcium, phosphorous, and other minerals. They may be added to other foods as a topping or put into smoothies, breakfast cereals, tortillas, and bread. The gel from ground seeds may be used to replace the egg content in cakes and is a common substitute in vegan baking.
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.
Recipe: Chia and Fruit Jam
| 1 ounce or 28 grams of chia seed provides | %DV | |
|---|---|---|
| CALCIUM | 18% | |
| FAT | 9 G | |
| FIBER | 11 G | |
| MAGNESIUM | 30% | |
| MANGANESE | 30% | |
| OMEGA-3 | 5 G | |
| PHOSPHOROUS | 27% | |
| PROTEIN | 4 G |
Fruit & Stuff 