Chia seeds

Chia Seeds

Chia seeds (/ˈtʃiːə/; Salvia hispanica) are the edible seeds of a flowering plant in the mint family native to central and southern Mexico, or of the related Salvia columbariae of the southwestern United States and Mexico.

Etymology

The word "chia" comes from the Nahuatl word chian, meaning oily. The scientific name, Salvia hispanica, was given by Carl Linnaeus in 1753 and refers to the plant's historical cultivation by the Spanish.

Description

Chia seeds are oval and gray with black and white spots, having a diameter around 1 millimeter. They are mottle-colored with brown, gray, black, and white. The seeds are hydrophilic, absorbing up to 12 times their weight in liquid when soaked and developing a mucilaginous coating that gives chia-based foods and beverages a distinctive gel texture.

Nutritional Value

Chia seeds are a rich source of B vitamins, calcium, iron, magnesium, manganese, phosphorus, and zinc. They also contain a high amount of omega-3 fatty acids. Each ounce of chia seeds contains 9 grams of fat, 5 milligrams of sodium, 11 grams of dietary fiber, 4 grams of protein, and 18% of the recommended daily intake of calcium.

Health Benefits

Chia seeds are often consumed for their potential health benefits. They may improve digestive health, blood levels of heart-healthy omega-3s, and risk factors for heart disease and diabetes.

Related Terms

• Omega-3 fatty acids
• Dietary fiber
• B vitamins
• Calcium
• Iron
• Magnesium
• Manganese
• Phosphorus
• Zinc

External links

• Medical encyclopedia article on Chia seeds
• Wikipedia's article - Chia seeds

This WikiMD dictionary article is a stub. You can help make it a full article.

---

Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski