Chia seeds are surrounded by a layer of water-soluble fibres and when wet can absorb up to 7x their weight in water, forming a mucilaginous gel. This may explain how chia is able to satiate hunger for such extended periods, as the seeds swell in size to fill the stomach.

Unlike other grain crops such as rice, oats, wheat and corn, chia seeds are relatively low in carbohydrates – only around 7% of their dry weight. They are however, high in fibre, protein, and the minerals iron, potassium, calcium and magnesium. Iron contributes to normal transport of oxygen around the body; it also contributes to normal cognitive function, normal function of the immune system and the reduction of tiredness and fatigue. Calcium plays a part in many functions of the body, including contributing to normal muscle function, transmission of information via nervous system, and maintenance of healthy bones and teeth. Magnesium contributes to maintenance of normal bones and teeth, normal muscle function, metabolism, and reducing tiredness and fatigue.

Chia is also high in omega-3 polyunsaturated fatty acids. These essential fatty acids cannot be synthesized by the human body so must be acquired through diet. Alpha-linolenic acid, an omega-3 fatty acid, has been shown to help maintain normal blood cholesterol concentrations.

Country of origine: Mexico