Chia Seeds
Chia is the edible seed of a type of flowering mint. Varieties originated in Central America, Southwestern Mexico and the United States.
Chia is a complete Protein, containing all nine of the essential acids that cannot be made in the body, and therefore have to come from food.
Chia seeds can absorb up to 12 times their weight in liquid and develop a gel-like coating. As the taste of chia is not distinctive, it is usually added to a recipe for its nutritional, rather than flavour benefits.
FORMATS
- Whole
OTHER POINTS TO NOTE
The gelatinous, gel-like consistency of soaked dried chia makes a useful vegan substitute for egg white.
They also add texture, as well as nutritional benefits, to smoothies.
Sprouted seeds make a great micro-garnish for salads (sprouting takes about five days; sprinkle a layer in a saucer, mist twice a day with water, and leave covered in clingfilm in a sunny spot - the seeds will soon germinate).
COUNTRIES OF ORIGIN
- South America
HARVEST
- April and May
VARIETIES
Chia seeds come from the Salvia hispanica, and Salvia columbariae (golden chia) varieties.
There is no nutritional difference between the different colours or varieties.
NUTRIENT HIGHLIGHTS
- A source of Protein, containing nearly 16g per 100g
- A source of Fibre
- Zero Cholesterol and very low Sodium
- Just 53% of the calorific value comes from fats
- High in Polyunsaturated fats
- Key minerals include Manganese, Phosphorus, Calcium and Zinc