Salvia hispanica, commonly known as chia, is a species of flowering plant in the mint family, Lamiaceae, native to central and southern Mexico and Guatemala. The 16th century Codex Mendoza provides evidence that it was cultivated by the Aztec in pre-Columbian times; economic historians have suggested that it was as important as maize as a food crop. It is still used in Mexico and Guatemala, with the seeds sometimes ground, while whole seeds are used for nutritious drinks and as a food source.
Chia is grown commercially for its seed, a food that is rich in omega-3 fatty acids, since the seeds yield According to the USDA, a one ounce (28 gram) serving of chia seeds contains
- 25–30% extractable oil, including α-linolenic acid (ALA).
- 60% Omega 3,
- 15% Omega 6,
- 5% Omega 9,
- 20% saturated fat.
- 9 grams of fat,
- 5 milligrams of sodium,
- 11 grams of dietary fiber and
- 4 grams of protein.
- 18% of the recommended daily intake of calcium,
- 27% phosphorus
- 30% manganese
|Nutritional value per 100 g (3.5 oz)|
|Energy||2,034 kJ (486 kcal)|
|- Dietary fiber||34.4 g|
|Vitamin A equiv.||54 μg (7%)|
|Thiamine (vit. B1)||0.62 mg (54%)|
|Riboflavin (vit. B2)||0.17 mg (14%)|
|Niacin (vit. B3)||8.83 mg (59%)|
|Folate (vit. B9)||49 μg (12%)|
|Vitamin C||1.6 mg (2%)|
|Vitamin E||0.5 mg (3%)|
|Calcium||631 mg (63%)|
|Iron||7.72 mg (59%)|
|Magnesium||335 mg (94%)|
|Manganese||2.723 mg (130%)|
|Phosphorus||860 mg (123%)|
|Potassium||407 mg (9%)|
|Sodium||16 mg (1%)|
|Zinc||4.58 mg (48%)|
|Link to USDA Database entry Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database|