Salvia Hispanica according to Wikipedia
Plant Species from the mint family
Chia, also known as Salvia hispanica , is a plant from the mint family, native to central and southern Mexico and Guatemala.
From traditions that it was cultivated by the Aztecs before Columbus discovered America, and it was so appreciated that it bestowed annually was to the invaders.
Still used in Mexico and Guatemala, with the crushed seeds, while the whole seed Chia is used as a food ingredient and is added to nutritious drinks. Chiabread
Etymology of the word Chia
The word chia is derived from the word chian, from the language of the Nahua, a Mexican people descended from the Aztecs, and means "greasy".
The Mexican state of Chiapas owes the Nahuatl word "chia water or river" her name.
Salvia hispanica field culture of Chiaseeds
Salvia hispanica ivm de kweek van Chiazaden
Description of the Chia plant
Salvia hispanica is an annual plant that is about 1 meter tall with opposite leaves 4-8 cm long and 3-5 cm wide. The flowers are blue-purple or white and come in numerous clusters at the end of each stem.
Chia is grown for its oil-rich seeds
Salvia hispanica is generally grown for seed, rich in omega 3 fatty acids, since 25-30% of the seed contains extractable vegetable oil, including alpha-linolenic acid (ALA).
Chiaseeds are very small and oval-shaped with a diameter of about 1 mm, speckled with shades of brown, gray, black and white.
Chia seed is traditionally consumed in Mexico and the southwestern United States, but is not really known in Europe.
According to tradition, chia grown by the Nahua, a (Aztec) culture in Central Mexico.
Currently chia is grown commercially in the country of origin Mexico, and in Bolivia, Argentina, Ecuador, Australia and Guatemala. Australia in 2008 was the largest producer of chia.
A similar kind, golden chia, is used in the same way, but not as a food to be grown commercially.
Salvia hispanica is generally placed on the market under the name of chia, but also under various trademarks.
Method of use, application of Chia
In 2009 the European Union adopted Chia well as a novel food, which it is considered for consumption as safe.
Chia seeds can be eaten, a way to get protein, fat and fiber gets inside raw.
Milled Chia seed is sometimes added to a coarse flour made of roasted corn kernels.
In Mexico consumes one chia seeds added to water or fresh fruit juice, this is known as chia fresca.
The soaked seeds are gelatinous in nature and are used in porridge and puddings. Ground chia is used in bakery products, including bread, cake and biscuits Germs chia be used in the same way as seeds of alfalfa: in salads, on sandwiches and other dishes.
As health product Chiaseeds are also increasingly being used to supplement the daily diet.
Nutrition and health benefits
In 28 grams (1 ounce) dried chia seed is 9% of the recommended daily allowance (RDA) protein (4 g), 13% of the RDA of fat (9 g) (of which 57% alpha linolenic acid) and 42% of the RDA of dietary fiber (11 g), with a daily intake of 2000 calories. In addition, a further 18% RDA of calcium, phosphorus and 27% RDA 30% RDA manganese.
the chia seeds are rich in minerals and contain phosphorus, manganese, calcium, potassium and sodium in amounts comparable to other edible seeds, such as sesame seeds and linseed.
For the references see wikipedia.
