THE chia

Salvia hispanica

A unique quality of the chia seed is its high oil content and being the richest plant source of omega 3 fatty acid (approximately three to ten times the concentration of unsaturated fatty acids of most grains) and omega 6 .

These fatty acids are considered essential, as they cannot be synthesized by our body, so the only way to get it is through diet. They are the essential oils that the body needs to help both emulsify and absorb fat-soluble vitamins (A, D, E, and K).

Omega 3 fatty acids

They are especially rich in polyunsaturated fats, especially in fatty acids of the omega 3 type. The lipid profile of chia seeds is made up of 60 percent of this type of element, which is why it constitutes (similar to flax) a from the richest plant-based sources of these fatty acids, specifically alpha-linolenic acid or ALA.

The supply of omega 3 improves cognitive performance and promotes the reduction of inflammation and cholesterol in people with hypercholesterolemia, making it an important aid in preventing cardiovascular accidents.

Fiber

Its consumption is an effective source of fiber since they contain 9 to 10 grams in just 2 tablespoons of seeds, which represents a third of the recommended daily fiber intake per day, according to doctors. Fiber is associated with the reduction of inflammation at a general level, the control of cholesterol and the regulation of intestinal functions, making it a suitable food to take as part of weight control diets.

Antioxidants

Chia seeds are very rich in antioxidants, which are the compounds that protect the body from the action of free radicals, aging and cancer and also help people to enjoy a long and productive life.

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