Chia Scientific Name: Salvia Hispanica
Origin: dry and hot countries more or less
around the world equator such as Mexico, Guatemala, Paraguay, Bolivia,
Argentine, several countries in Africa, India and Australia.
Common Name : Natural Chia seeds
Parts used: Seeds only
Nutrient and Active Compounds: Constituents:
linolenic acid, linoleic acid; antioxidants: chlorogenic and caffeic acids,
myricetin, quercitin, and kaempferol flavonol. chlorogenic acid, caffeic
acid and flavonol glycosides; mucin, fibre; 8 essential amino acids (score
A, B1, B2, B3, B5, B6, B15, B17, C, D, E, K,
folic acid, choline, PABA and inositol,.
Minerals: silicon, sulphur, zinc, calcium,
sodium, amylose (a slow burning starch assisting in treatment hypoglycemia),
strontium, electrolytes, copper, iodine, iron, magnesium, manganese, boron,
molybdenum, phosphorous and potassium.
Chia Seeds Nutrition Facts:
The valueable grains has a very good content of 20-30% omega 3
and omega 6 together with 35% protein and 25% fiber. Furthermore they are gluten-free and very low on sodium. Chia seeds contain the very
important mineral boron which is a catalyst for calcium absorption calcium.
chia seeds – salvia hispanica
chia seeds special offer
Chia seeds have:
• 2 times the protein
of any other seed or grain,
• 5 times the calcium
of milk, plus boron which is a trace mineral
that helps transfer calcium into
• more fibers than
• 2 times the amount of potassium
• 3 times the reported antioxidant
strength of blueberries
• 3 times more iron
• copious amounts of omega
3 and omega 6, which are essential fatty acids...