What are Chia seeds?
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Have you ever heard about chia seeds? These awesome black/grey/white seeds? If not, don’t worry you’ve come to the right place.
Where do they come from?
They come from a flowering plant that belongs to the mint family. They were not well know until a patent was granted in the 1990’s to an american firm (Core Naturals LLC) to cultivate a variety called Salba, in Peru. They are now produced in South America, Australia and the United States, nevertheless the seeds are native to Mexico and it is said that they were used by the Aztecs in their diet and rituals.
How do they look like?
They are small round seeds like hemp or sesame seeds.
They can be black, grey or white depending on their variety.
They are tasteless and when you soak them they get a gelatinous texture.
A 28g portion provides the following health benefits :
- They are gluten free.
- They are rich in omega 3 (4915 mg) that we often lack.
- They contain about 4.4 g of proteins. They are often consumed by vegetarians and vegans for this reason.
- They contain fibers that slow down your digestion. They even have been studied as a potential cure for type 2 diabetes.
- They are rich in antioxidants.
- They contain minerals such as calcium 177 mg and phosphorus (265 mg, good for your bones and teeth), magnesium, manganese, potassium, iron and zinc.
- They make you full faster.
It is really easy to add them to your diet. You can store them at room temperature for several months.
- Use them dry spreading them on your salads.
- Add them to your juices & smoothies and wait 10 minutes before drinking them.
- Put them in your bottle of water (two teaspoons a day maximum): wait at least 10 minutes (30 minutes is the best) so that they acquire a gelatinous texture.
- Add them to your porridge and cereals for breakfast.
- Use them to bake your cakes, cream and/or muffins: they replace the binder effect of eggs.
You can find them in most bio shops as they are getting popular.
If you would like to know more about the full nutrition facts of chia seeds, read this article.