Chia (Salvia hispanica L.)
It is a plant of the labiatae family (Lamiaceae). It is an annual herbaceous plant, which can reach up to 2 meters in height. The leaves are 4 to 8 cm. long and 3 to 5 cm. wide. The flowers are hermaphrodite, violet. It blooms between July and August and is cultivated mainly in Mexico, Guatemala and Bolivia.
The plant in Chia requires a tropical or sub-tropical climate. At the end of the summer, the flowers give rise to a fruit in the form of "achene indehiscent". The seed is rich in mucilage, starch and oil; it is about 2 mm. long by 1.5 mm. wide. It is oval and lustrous, brownish-gray to dark brown in color.
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- Properties
- Uses
- How to consume it
- Source of Essential Fatty Acids
- Source of Antioxidants
- Complete source of protein
- Source of B Vitamins and Minerals
- Antioxidant
- Anti-inflammatory,
- Antiviral
- Mineralizing, vitamin and protein food.
- Prevents cardiovascular diseases.
Chia seeds are easy to digest, its nutrients are quickly assimilated by the body. The most common way to eat chia is by mixing the seeds with water, juice or some liquid food, being able to absorb very quickly in less than 10 minutes a large amount of liquid between 9-12 times its volume.
It will form a gel that you can add to smoothies, mix with salad dressings, desserts or simply spoon it into your smoothies. To make the gel recipe mix 1/3 cup of seeds plus 2 cups of water and stir.
***This information is for general informational purposes only. The information regarding properties, uses and usage on this page is designed for educational and resource purposes only and is not a substitute for professional nutritional advice. If you have any questions or concerns about your diet, you should consult a nutritionist.
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