They come from the Salvia hispanica plant, commonly known as chia, native to Mexico and Guatemala. This plant was already cultivated by the Aztecs in pre-Columbian times, and its seeds have been and are widely used in Paraguay, Bolivia, Argentina, Mexico and Guatemala for the production of nutritious drinks and as a source of food. In recent years their use has also spread to Europe, where until recently they had gone unnoticed.
Chia seed is a highly nutritious food
Among its properties, its high content of omega 3 fatty acid stands out, being one of the plant species with the highest concentration of said compound. Omega 3 fatty acid is an essential fatty acid that has multiple health benefits. These include, for example, its protective effect against myocardial infarction in people with cardiovascular diseases.
On the other hand, chia seeds are an excellent source of B vitamins . Specifically, they contain 54% thiamine or vitamin B1, essential in processes such as the conduction of nerve impulses, 59% niacin or vitamin B3, a key compound for DNA repair mechanisms, 14% riboflavin or vitamin B2, which promotes the absorption of proteins, fats and carbohydrates and 12% of vitamin B9, also known as folic acid, whose deficiency is associated with different pathologies, such as spina bifida.
Thus, the consumption of chia seeds provides a significant amount of antioxidants , mainly flavonoids. Among these antioxidant compounds we can find quercetin, beta-carotene or caffeic acid. One of the central functions of antioxidants is the elimination of free radicals, potentially harmful when found in large quantities and associated with multiple and diverse pathological processes.
These seeds also contain important minerals for our body such as calcium, iron, magnesium, manganese, phosphorus and zinc .
On the other hand, chia seeds are also rich in proteins and amino acids, so their consumption can contribute to the regeneration of muscle tissue, for example.
Finally, it is worth mentioning that this food is an excellent source of soluble and insoluble fiber. Insoluble fiber favors the regulation of intestinal transit and contributes to the maintenance of a healthy bacterial flora. For its part, soluble fiber, responsible for the mucilaginous appearance of chia seeds when they are in water or another aqueous medium, contributes to the regulation of blood sugar levels.
If we add to all these properties and benefits the mild and pleasant flavor that chia seeds have, it is not surprising that their popularity is growing exponentially. Furthermore, their great versatility allows them to be used in the preparation of very diverse dishes, from breads to nutritious smoothies.
