Chia – The Seeds of Strength but not only…

Chia – The Seeds of Strength but not only…

Chia seeds are newly arrived on our tables, but have been known for centuries.
The “Salvia Hispanica” is the scientific name, together with amaranth, quinoa, beans and corn represented a fundamental constituent of the diet of the ancient South American populations as the Maya and the Aztecs. The cultivation of Chia suffered a drastic disappearance after 1521 when the Spanish conquistadors burned crops and reserves. It was only in 1991 that  a “campaign of discovery” of this plant was developed by the governments of South American countries of Argentina, Colombia and Peru.
Trying to leave one of these small seeds in the mouth, we can see how quickly they increase its weight by about 9 times; thus they play an important role in “checking” the sense of hunger.
Chia seeds may appear white, dark brown or black: all have an excellent nutritional profile
with a protein content of 18%, that of the fibers of 40%,  that of carbohydrates of 3%, and essential fatty of 20%. Among the vitamins contained in Chia we find vitamin A, B6, B12 and C.
Their high content of omega 3 and omega 6 can easily be compared to that contained in fish; it is known that such acids play important anti-inflammatory and antilipaemic functions with a consequent effect of reducing the risk of cardiovascular disease. Fatty acids are essential “haulers” in the digestive tract of the fat-soluble vitamins (Vitamin A, E, K) and without them the vitamins can not be absorbed and therefore retained in the body.
As regards minerals, in Chia seeds we find calcium, phosphorus, iron, magnesium. The bioavailability of calcium is higher than that of cow’s milk, while the iron content is three times that contained in the renowned spinach.
Regarding the antioxidant action, chia seeds beat all other seeds and blueberries (antioxidants 4 times higher!)
Finally Chia seeds can be taken not only raw, in the dose of one or two tablespoons a day, as natural food supplement, but also used as a condiment for salads, pasta, rice, barley, millet, quinoa, beans and other grains.

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