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A one-ounce serving of chia seeds also has about 9 grams of fat, which registered dietitian Katie Hake, RDN, says are primarily omega-3 fatty acids, linked to benefitting both the heart and brain.
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).
Chia seeds are a great source of many nutritional components we want in our diet, but eating chia seeds—or any single food—will not result in weight change, O’Malley explains.
During the 1980s in the United States, the first substantial wave of chia seed sales was tied to Chia Pets. These "pets" come in the form of clay figures that serve as a base for a sticky paste of chia seeds; the figures then are watered and the seeds sprout into a form suggesting a fur covering for the figure.
Here are some scientific studies on chia seeds: Chia Seed (Salvia hispanica L.) as a Source of Proteins and Bioactive Peptides with Health Benefits: A Review [1] Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review [2]; The Chemical Composition and Nutritional Value of Chia Seeds—Current State of Knowledge [3];
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.
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 .
There’s a reason why so many health and nutrition pros keep chia seeds on hand. They’re a good source of protein, high in fiber and gluten-free. Plus, they’re rich in alpha linolenic acid ...
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