Chia ( Salvia hispanica L. ) is a plant which belongs to the family of Lamiaceae ; is native to mountainous areas of Mexico 3500 years ago and it has been cultivated in Peru since 2013 . Chia was known as an Important food – medicine . In pre – Columbian times to the Maya it was one of the four basic crops for food, along with corn, beans and amaranth ( or amaranth ) .
Mayans and Aztecs used salvia hispanica in different nutritional and medicinal preparations, as well as in the preparation of cosmetic ointments. It was a source of energy for long journey and food for warriors, combined with corn.
Chia white and black seeded and grown organically in the Peruvian Andes, in the regions of Cuzco and Arequipa in peruvian andean zone.
There exists a group of polyunsaturated fatty acids are called essential fatty acids (EFAs ) . EFAs are: Omega -3 (a- linolenic acid and its derivatives of long-chain ) fatty acids and fatty acids Omega 6, which is the precursor linoleic acid .
It is estimated that on average an intake of 1% of the total energy of Omega -3 fatty acids and 4% of the total energy for Omega-6 is required. The problem is that the content of Omega -3 fatty acids in our diet is very low, as a result , daily consumption do not exceed 0.5% of the total energy.
All sources of Omega -3 fatty acid , only flax ( Linum usitatissimum L. ) and chia have their origin in agricultural crops. Both are plant species with the highest concentration of a- linolenic fatty acid known so far.
Modern research of chia is based on his great contribution of essential fatty acids , these small achenes , commonly called “seeds” , they should be considered as food additives excellent , given its rich nutritional components . Chia seeds represent the vegetable source with highest concentration of Omega 3. They have a 33 % oil, linolenic acid which represents 62 % and 20% linoleic .
Salvia hispanica is the crop with the highest percentage of AGE to have 82% of their lipids with that feature. Chia seeds contain a great number of compounds with potent antioxidant activity (mainly flavonoids) , eliminating the need to use artificial antioxidants like vitamins . It has been shown that antioxidant vitamins nullify the protective effects of cardiovascular drugs.
Antioxidants, besides being a healthy dietary and therapeutic contribution, serve the preservation of the oil. This explains how the Maya, no major conservation techniques, they could store chia flour for long periods without rancid went down, which is unusual in oilseeds. Antioxidants fight against tumors, cardiovascular disorders , inflammation, virus and free radicals.
Besides its excellent lipid profile, chia has good dose of protein (23 % ), essential amino acids, including lysine, limiting in cereals. Chia Seed is gluten free, so it can be consumed by celiac. In terms of vitamins, it is a good source of B group vitamin B deficiency favors the formation of plaque deposits in artery walls and increases the risk of cardiovascular disease .
But it is on minerals that chia again wins. It has 714 mg of Ca in the whole and 1180 mg partially defatted seed seeds ( flour) ; to give an idea , the milk has only 125 mg, or between 6 and 10 times less . It also has rich in iron ( 16.4 mg ) , magnesium ( 390 mg ) , potassium ( 700 mg ) and phosphorus ( 1,057 mg). Chia also contains good values of zinc and manganese and is very low in sodium. Another virtue of chia is its good amount ( 27%) and fiber quality , particularly in soluble fiber ( mucilage ) . Soluble fiber slows the rate of blood glucose and reduces cholesterol absorption.
The salvia hispanica can be used by oil seeds, organically grown, cold pressed without refining process. Given its high content of Omega -3, it suffices to swallow a few grams of oil ( one teaspoon) crude , to meet the daily needs of linoleic acid.
The direct consumption of chia seeds is a good way to benefit from their contribution of Omega -3 , even after being pressed to produce oil and its use in the form of flour , technically called partially defatted seed.
The nutritional value of salvia hispanica, makes it ideal for adding to baked goods and a host of culinary and beverage ingredient preparations. It is used as an ingredient for making bread , energy bars , dietary supplements, diets of birds for meat and egg production and dairy cattle diets , among others. For consume the whole seed , ground should ingest ( flour ) or chewed well , to allow for proper metabolism . In aqueous medium , the seed is wrapped in a mucilaginous polysaccharide , which is excellent for digestion together with the achene itself form a nutritious food
We are Peruvian Exporters of the best organic salvia hispanica on the market, our products are NOP and EU organic certified.
We offer Chia in bulk (wholesale prices) and products for final consumption: