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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).
Dr. Kim also suggests adding whole or ground chia seeds to smoothies, juices, pancake batter, and baked goods like muffins and bread. Brissette even uses chia seeds to replace eggs in baking ...
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.
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. ... Chia’s hydration benefits mean ...
To allow chia seeds to absorb water, you need to let them sit for at least 15 to 20 minutes. And if you’re making something with a higher quantity of chia seeds, like chia seed pudding , it’s ...
Mainly original words of Punjabi, which have unique meaning in the context of Punjabi culture are supposed to be part of this category. Subcategories This category has only the following subcategory.
Chia seeds are high in omega-3 fatty acids Omega-3 fatty acids can support weight loss by reducing symptoms of metabolic syndrome —a contributing factor to belly fat .
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 .