Har har har.
Chia seeds are all the rage now. I would dare to say that in gluten-free and vegan food worlds chia seed is a bona fide food fad now.
I am only now starting to use chia seed in my kitchen and I have to say I’m intrigued. I feel a bit hesitant when working with chia seeds because I’m really not sure how they’re supposed to ‘behave’.
I have a couple recipes coming that use chia seeds but in the meantime, I wanted to share some of the research I did.
Here’s the basics.
Chia (salvia hispanica) is a species of flowering plant in the mint family.
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).
In a one ounce (28 g) sample, dried chia seeds contain 9% of the Daily Value for protein (4 g), 13% fat (9 g) (57% of which is ALA) and 42% dietary fiber (11 g), based on a daily intake of 2000 calories.
The seeds contain the essential minerals phosphorus, manganese, calcium, potassium and sodium in amounts comparable to other edible seeds, such as flax or sesame.
A variety of chia seeds is marketed commercially as Salba which apparently is patented.
The chia seeds that are all the rage right now are the very same chia seeds that were moistened and spread on to terracotta figurines and marketed as ‘Chia Pet’.
Most of the information above comes from Wikipedia. Or as I like to call it, the place on the Internet that makes me sound smart.