Available Presentations
- Bag and Bottle
- 95% Clean of solids.
- 100% Clean od pesticides
- Two Chia seed tablespoons cover the total nutritional requirement of Omega3.
How to use it
Chia seed is ideal for enriching daily food. It can be consumed as-is, or it can be added to salads, stew, dough, yoghurt and many other dishes without altering their flavor. It can be baked and cooked safely as well.
Additionally, it can be soaked in water from thirty minutes to several hours before use in order to obtain a gel-like consistency that helps to ease the nutrients absorption. This gel can be prepared into both sugary or salty consistency, and can be used for cooking as well.
Lemonade with Chia: For 2.5 lts., use one cup of chia seed, 2.25 lts water, 100 ml. lemon juice, 1 cup of sugar. Let the chia seed soak in water until it acquires a gel-like consistency. Add the sugar and lemon juice to the water, mix well. Add ice as needed.
Black vs. White
This table shows that most of the differences in composition occur more as a result of growing location, which responds to climatic differences, that those between the same seeds, white or black.
The only significant difference is color.
Growing Places |
Color |
Protein |
Lipids |
Palmitic |
Stearic |
% seed's weight |
%seed's weight |
1 |
Blanca |
14.2 |
32.8 |
6.7 |
3.3 |
Negra |
15.6 |
31.2 |
6.7 |
3.7 |
2 |
Blanca |
12.4. |
29.3 |
6.7 |
3.3 |
Negra |
12.3 |
30.2 |
6.3 |
3.3 |
3 |
Blanca |
21 |
32.1 |
6 |
5 |
Negra |
20.2 |
33.2 |
6.3 |
3.3 |
4 |
Blanca |
18.4 |
35.7 |
n/a2 |
n/a |
Negra |
19.6 |
35.2 |
n/a2 |
n/a |
Total |
Blanca |
16.50 a1 |
32.48 a |
6.47 a |
3.87 a |
Negra |
16.93 a |
32.45 a |
6.43 a |
3.43 a |
LSD3 |
|
6.588 |
4.207 |
0.746 |
1.616 |
| |
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Means that within each column there is no significant difference (P> 0.05) agreement.
-
Not available.
|
Investigation
The Institute of agricultural sciences of the University of Guanajuato, the Faculty of Biology of the Universidad Autónoma de Nuevo León, the VII Congress of Food Science and III Forum of Science and Technology of Food of Guanajuato, in Guanajuato presented a number of investigations where they presented the results of the analysis of the Chia seed by its contents of moisture, protein, ash, crude fiber lipids, carbohydrates, soluble, insoluble and total dietary fiber, under the 1995 AOAC methods. Calcium and phosphorus were analyzed by the 1984 AOAC methods.
Fatty acids, omega 3, 6 and 9 profile was determined by chromatography of gases according to the method the AOAC 965.49, 2000. Antirradical activity as an indicator of the antioxidant capacity was determined with metanolicand aquous extracts of 1gr. sample in 10 ml., covered reactive 2.2-diphenyl-1-picril-hidrazlio (DPPH) (Brand-Willians and cabbage; 1995 Sánchez-Moreno, col., 1998). Retarding index of glucose dialysis (Adiotomre, et al., 1990).
Likewise the Graduate Dept. of Food Research of the National School of Biological Sciences in Mexico D.F. has conducted studies in order to examine the availability of new sources of fiber in daily diet, and has determined that Chia seed represents a source of high quality fiber. The results obtained demonstrate that Chia seed in addition to being a good source of protein and nutritious oils, is an excellent source of fiber, rivaling and surpassing other traditional crops like wheat and flaxseed.
View Results Table |
