Rich in protein, omegas and fiber. Despite their small size, chia seeds are full of important nutrients. They are an excellent source of omega-3 fatty acids, rich in antioxidants, and they provide fiber, iron, and calcium. Omega-3 fatty acids help raise HDL cholesterol, the “good” cholesterol that protects against heart attack and stroke.
In the 21st century, chia is grown and consumed commercially in its native Mexico and Guatemala, as well as Bolivia, Argentina, Ecuador, Nicaragua, and Australia.
Chia seeds were a staple in the Mesoamerican diet. Only a decade ago did the west recognize the uses and applications of Chia seeds. In 2009, the European Union approved chia seeds as a novel food, allowing chia to be up to 5% of the total matter in bread products.
Chia seeds may be sprinkled or ground up on top of other foods. Chia seeds can also be mixed into smoothies, breakfast cereals, energy bars, granola bars, yogurt, tortillas, and bread. They can be soaked in water and consumed directly or mixed with any kind of juice or milk. Mixed with water, they can replace egg in vegan cooking
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