Facts about chia seeds

The Lamiaceae includes more than 7,200 species representing 236 genera. They are found throughout the world except in the circumpolar region.

The plant produces oval, gray seeds with black and white spots that are edible - chia seeds.

Evidence of this is provided by the 16th century Codex Mendoza, an Aztec codex written around 1541, which contains a history of the Aztec rulers and their conquests, as well as a description of the daily life of the pre-conquest Aztec community.

The codex is written in the Nahuatl language using traditional Aztec pictographs. Its name comes from Don Antonio de Mendoza, viceroy of New Spain and a leading patron of native artists.

They served as a staple food for Aztec Nahuatl cultures. Jesuit chroniclers ranked chia as the third most important crop in Aztec culture, behind corn and beans and ahead of amaranth.

Sacrifices made to Aztec priests were often in the form of chia seeds.

Commercial crops are grown in Central and South America.

The current name of the Mexican state of Chiapas, located in the southern part of Mexico, is derived from chia - water or river in the Nahuatl language.

Some sources say that the word "chia" means strength.

Its flowers are purple or white, gathered in whorls at the tips of the stems. The fruits (splits) contain numerous oval seeds about 2 mm long. Their surface is spotted, in brown, black, gray and white.

When soaked, they absorb up to 12 times more liquid than they weigh and form a mucilaginous coating that gives them a gel-like consistency.

They contain 20% protein, 34% fat, 25% water-soluble fiber, antioxidants, valuable minerals and vitamins.

The oil from these seeds contains a high concentration of fatty acids, is gluten-free and contains trace amounts of sodium.

Thanks to their properties, they can positively affect the digestive system, heart and circulatory system, as well as the condition of the skin.

It also contains omega-6 fatty acids, which occur in a beneficial ratio to omega-3 for health and disease prevention. It has more omega-3 fatty acids than Norwegian salmon, considered the richest source.

Chia seeds are the best-known plant source of omega-3 fatty acids, better than flax seeds.

These are phosphorus, magnesium, zinc, iron, copper, selenium and calcium. Chia seeds also contain B vitamins.

These include chlorogenic acid, which can lower blood pressure, and quercetin, which may reduce the risk of heart disease, osteoporosis and some forms of cancer.

They also contain caffeic acid, which can help fight inflammation in the body.

Because of their hydrophilic nature, the seeds swell in the stomach, giving a feeling of satiety. The fiber from seeds regulates the rhythm of bowel movements and cleanses the intestines. Despite these characteristics, it has not been possible to conclude that chia seeds have a positive effect on weight loss.

It is recommended not to eat more than 3-4 teaspoons of seeds per day, as larger amounts can interfere with the absorption of other nutrients in the body.

They can be consumed both raw and after soaking, in gel form. Unlike flax seeds, chia seeds do not need to be ground before consumption because the seed coat is tender and easily digested, which likely improves the bioavailability of the nutrients.

These are terracotta figurines used to sprout chia. They are usually animal figurines into which moistened seeds are placed. After a few weeks, the growing plants form a "coat" on the ceramic pet.