BENEFITS FROM THE ADDITION
OF CHIA SEEDS IN OUR DIET
more antioxidants than Blueberries
more fiber than oat
more antioxidants than oranges
more magnesium than nuts
more iron than spinach
Since the Hispanic appeared, its importance has almost disappeared. However, nowadays the chia seed is demanded by the food and pharmacy industry due to its properties, which are inserted in the trend of having healthier food.
more Omega 3 than atlantic salmon
more phosphorus than whole milk
more magnesium than broccoli
more potasium than bananas
more selenium than linen
There have been studies that assess digestion and biological value of the protein content of Chia. The results obtained indicate that Chia is a good source of quality protein, since it contains all essential amino acids.
- Proteins are part of body structures; they give the necessary material for growing and restoring body organs and tissues.
- Regulating function: some proteins collaborate on the regulation of cells activity.
- Defensive function: Proteins are part of the immune system or body defenses, antibodies, and immunoglobulin.
- Transportation of substances function: proteins transport fats (apoproteins) oxygen (hemoglobin), they also facilitate the entry of substances like glucose, amino acids, etc. to the cell.
- Energetic function: when the supply of hydrocarbon and fat results insufficient to fulfill the energetic needs of the body. Proteins amino acids are used as energetic fuel (1gr. Of protein gives 4 Kcal).
NUTRIOTIONAL PROPERTIES OF CHIA
- Chia should always be consumed with foods rich in water: a glass of liquid, fruits, salads or vegetables.
- Water in food helps to form a gel together with the fiber to supply all its benefits.
- It is recommended to take a tea spoon of chia with a glass of water before each meal. Up to 4 times a day.
- 1 spoonful of chia gives 5 gr. Of fiber. The total amount of diary fiber consumption recommended in a balanced diet is of 25-30 gr.
Composición de las semillas de chía por 100 gramos
|Of which saturates (g)||10,54|
|Of which monounsaturated(g)||7,26|
|Of which polyunsaturated (g)||7,28|
|Vitamin B1 or thiamin(mg)||0,87|
|Vitamin B2 or riboflavin (mg)||0,17|
|Vitamin B3 or niacin(mg)||5,82|
|Vitamin B5 or pantothenic acid (mg)||0,94|
|Vitamin B9 or folic acid(mg)||114|
|Viamin C (mg)||15,7|
|Vitamin A (Ul)||36|
Benefits of Chía: full information here
Chia is an edible seed of the Salvia hispanica plant of the mint family that grows abundantly in Argentina, Bolivia, Paraguay and Mexico. Despite the recent popularity, the small black and white seeds were a major component of the Aztec and Mayan diets and were pre-Columbian times the basic survival ration of Aztec warriors.
The existence of chia seeds dates back to 3,500 years BC in Central America and the name comes from the Mayan word "Chia" means strength. Chia seeds were used by the Maya messengers, they could carry in a small bag sufficient to maintain energy during long trips increasing resistance amount.
For the Aztecs, chia was consumed in various foods in the form of grain or meal, in addition to use as a medicine, it was used in many ways such as to stimulate saliva flow, relieve joint pain and soothe irritated skin.
Chia seeds were later replaced by more popular today as seed corn and wheat, until in 1991 a project was initiated to recover lost food where included chia seeds.
Chia is an annual herb which may reach up to 2.5 meters high. Its roots are fibrous adventitious in hair. Presents quadrangular pubescent stem. The leaves are oval serrated edges with distinct ribs and measure 4-8 cm. long and 3 to 5 cm. wide. The inflorescence has hermaphrodite with two lips (bilabiada) flowers, violet or white, blue lesser extent and are in clusters or spikes. It flowers from the 2nd half of March and continues through April and May, the flowers give rise to fruits named "indehiscent achene." (distributed over the ears).
The seed is rich in mucilage, starch and oil, is about 2 mm. in length by 1.5 mm. wide. It is oval, glossy, greyish; black and white with irregular spots on its surface.
The cultivation of chia should be set in areas with rainfall between 500 and 1000 mm per year, well distributed, with average temperatures of 28 º C in the growth period, being very sensitive to frost.
Optimal conditions for its development are between 400 and 1000 msnm, the higher altitude, the higher quality of its oil to increase the concentration of omega 3 seed is achieved.
Chia is a crop tolerant to acidity and drought; it requires abundant sunshine and temperature range.
Chia is not a demanding crop regarding nutrients; however, its well growth is optimum in soils with high fertility.
Prefers loose soil to medium, well drained and fluffy like most salvias, these conditions allow the roots better and further exploration.
With regard to soil PH are recommended values between 6.5 to 7.5.
Planting density depends on several factors such as: production area, planting date, planting system, ground relief, etc. The average is between 3 to 5 kg per hectare.
TIMES OF SOWING
Seeding is recommended from half of January up to the end of April depending on the zone and country of production and considering the south hemisphere.
Products made with chia:
- Grageas/Gel Cap.
- Cereal bars.
Principal producers: Argentina, Bolivia, Paraguay y Mexico.
>Consolidate a differentiated and quality product.
>Produce in a traceable and reliable way.
>Development of new markets.
>Development of new sub-products and aplications.
>Competition and Individuality.
>Emergence of substitute products.
>Market plain comofortability.