CHIA - [Salvia hispanica] - seeds - 1000g (1kg)

USD 25.99 USD

SKU: Hfs6GGjt

Condition: New

CHIA - seeds - 1000g (1kg) Plant description Salvia hispanica, commonly known as chia, is a species of flowering plant in the mint family, Lamiaceae, native to central and southern Mexico and Guatemala. The 16th-century Codex Mendoza provides evidence that it was cultivated by the Aztec in pre-Columbian times; economic historians have suggested it was as important as maize as a food crop. Ground or whole chia seeds are still used in Paraguay, Bolivia, Argentina, Mexico and Guatemala for nutritious drinks and as a food source. The word "chia" is derived from the Nahuatl word chian, meaning oily. The present Mexican state of Chiapas received its name from the Nahuatl "chia water" or "chia river". It is one of two plants known as chia, the other being Salvia columbariae commonly known as golden chia. Chia is an annual herb growing up to 1.75 metres (5.7 feet) tall, with opposite leaves that are 4–8 cm (1.6–3.1 in) long and 3–5 cm (1.2–2.0 in) wide. Its flowers are purple or white and are produced in numerous clusters in a spike at the end of each stem. Properties Chia is grown commercially for its seed, a food that is rich in omega-3 fatty acids, since the seeds yield 25–30% extractable oil, including α-linolenic acid (ALA). Of total fat, the composition of the oil can be 55% ω-3, 18% ω-6, 6% ω-9, and 10% saturated fat. The seeds are hydrophilic, absorbing up to 12 times their weight in liquid when soaked. While soaking, the seeds develop a mucilaginous gel-like coating that gives chia-based beverages a distinctive texture. In 2009, the European Union approved chia seeds as a novel food, allowing up to 5% of a bread product's total matter. Chia seeds may be added to other foods as a topping or put into smoothies, breakfast cereals, energy bars, granola bars, yogurt, tortillas, bread, made into a gelatin-like substance or consumed raw. The gelatin-gel can be used to replace as much as 25% of egg content and oil in cakes while providing other nutrients. Product characteristics Healing part: seeds Classification: Salvia hispanica Country of origin: Mexico Contents: seeds Weight: 1000g (1kg)

Tags: 1000 Seeds 30 Days Baking Nut & Seed Buyer Money Back Pantry Returns Accepted Unbranded

Categories: Baking & Desserts

Specifications

Return Shipping Will Be Paid By	Buyer
All Returns Accepted	Returns Accepted
Item Must Be Returned Within	30 Days
Refund Will Be Given As	Money Back
Brand	Unbranded
Food Aisle	Pantry
Product	Baking Nut & Seed

CHIA – seeds – 1000g (1kg) Plant description Salvia hispanica, commonly known as chia, is a species of flowering plant in the mint family, Lamiaceae, native to central and southern Mexico and Guatemala. The 16th-century Codex Mendoza provides evidence that it was cultivated by the Aztec in pre-Columbian times; economic historians have suggested it was as important as maize as a food crop. Ground or whole chia seeds are still used in Paraguay, Bolivia, Argentina, Mexico and Guatemala for nutritious drinks and as a food source. The word “chia” is derived from the Nahuatl word chian, meaning oily. The present Mexican state of Chiapas received its name from the Nahuatl “chia water” or “chia river”. It is one of two plants known as chia, the other being Salvia columbariae commonly known as golden chia. Chia is an annual herb growing up to 1.75 metres (5.7 feet) tall, with opposite leaves that are 4–8 cm (1.6–3.1 in) long and 3–5 cm (1.2–2.0 in) wide. Its flowers are purple or white and are produced in numerous clusters in a spike at the end of each stem. Properties Chia is grown commercially for its seed, a food that is rich in omega-3 fatty acids, since the seeds yield 25–30% extractable oil, including α-linolenic acid (ALA). Of total fat, the composition of the oil can be 55% ω-3, 18% ω-6, 6% ω-9, and 10% saturated fat. The seeds are hydrophilic, absorbing up to 12 times their weight in liquid when soaked. While soaking, the seeds develop a mucilaginous gel-like coating that gives chia-based beverages a distinctive texture. In 2009, the European Union approved chia seeds as a novel food, allowing up to 5% of a bread product’s total matter. Chia seeds may be added to other foods as a topping or put into smoothies, breakfast cereals, energy bars, granola bars, yogurt, tortillas, bread, made into a gelatin-like substance or consumed raw. The gelatin-gel can be used to replace as much as 25% of egg content and oil in cakes while providing other nutrients. Product characteristics Healing part: seeds Classification: Salvia hispanica Country of origin: Mexico Contents: seeds Weight: 1000g (1kg)