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Chia seeds (/ tʃ iː ə / CHEE-ah) are the edible seeds of Salvia hispanica, a flowering plant in the mint family native to central and southern Mexico, [1] or of the related Salvia columbariae, Salvia polystachia, or Salvia tiliifolia. Chia seeds are oval and gray with black and white spots, having a diameter of around 2 millimetres (0.08 in).
The benefits of chia seeds come from protein, fiber, antioxidants and omega-3 fatty acids. A dietitian explains how many chia seeds to eat in a day and risks.
Oxalate (systematic IUPAC name: ethanedioate) is an anion with the chemical formula C 2 O 2− 4.This dianion is colorless. It occurs naturally, including in some foods. It forms a variety of salts, for example sodium oxalate (Na 2 C 2 O 4), and several esters such as dimethyl oxalate ((CH 3) 2 C 2 O 4).
Chia seeds. If you’re looking to increase your intake of fiber — something that more than 95% of American adults aren’t getting enough of — consider adding chia seeds to your diet.
"Black seed oil is an omega-3 and omega-6 oil, and in general, that's healthy. But we've never shown omega-3 and omega-6 to truly cause weight loss—most studies have been conducted on animals ...
Salvia columbariae is an annual plant that is commonly called chia, chia sage, golden chia, or desert chia, because its seeds are used in the same way as those of Salvia hispanica . It grows in California, Nevada, Utah, Arizona, New Mexico, Sonora , and Baja California , [ 2 ] and was an important food for Native Americans .
Chia seeds are tiny and round, and come in colors like black, brown, and white. They’re a member of the mint family, and related to rosemary and scarlet sage, among other herbs.
Chia seeds. Salvia hispanica, one of several related species commonly known as chia (/ ˈ tʃ iː ə /), is a species of flowering plant in the mint family, Lamiaceae.It is native to central and southern Mexico and Guatemala.
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