Salvia hispanica

Salvia Hispanica

Salvia hispanica, commonly known as chia, is a species of flowering plant in the mint family, Lamiaceae, native to central and southern Mexico and Guatemala. It is considered a pseudocereal, cultivated for its edible, hydrophilic chia seed, which is rich in omega-3 fatty acids.

History

Chia seeds were a staple food for the ancient Aztecs and Mayans. They prized them for their ability to provide sustainable energy. In fact, "chia" is the ancient Mayan word for "strength". Despite their ancient history as a dietary staple, chia seeds have only been recognized as a modern-day superfood recently.

Cultivation

Salvia hispanica is commercially grown for its seed, a food that is rich in omega-3 fatty acids, since the seeds yield 25–30% extractable oil, including α-linolenic acid (ALA). The seeds are hydrophilic, absorbing up to 12 times their weight in liquid when soaked and developing a mucilaginous coating that gives chia-based beverages a distinctive gel texture.

Nutritional Value

Chia seeds are a good source of omega-3 fatty acids, fiber, antioxidants, iron, and calcium. A 28-gram, or one-ounce, serving of chia seeds also contains 5.6 grams of protein. Mixed with water, they can replace egg in vegan cooking.

Culinary Uses

Chia seeds can be eaten raw, soaked in juice, added to porridge, pudding, smoothies or added to baked goods. They can also be mixed into water and made into a gel.

Health Benefits

Chia seeds are often considered a superfood due to their high concentration of omega-3 fatty acids and fiber. They may improve digestive health, blood levels of heart-healthy omega-3s, and lower risk factors for heart disease and diabetes.

See Also

• Chia Seed
• Superfood
• Aztecs
• Mayans
• Lamiaceae