Chia seed, whole  (781)

Common Names : Chia seeds

Parts used: seed, leaf

Nutrient and Active Compounds:

Constituents: linolenic acid, linoleic acid; antioxidants: chlorogenic and caffeic acids, myricetin, quercitin, and kaempferol flavonol. chlorogenic acid, caffeic acid and flavonol glycosides; mucin, fibre; 8 essential amino acids (score 115.)

Vitamins: A, B1, B2, B3, B5, B6, B15, B17, C, D, E, K, choline, folic acid, inositol, PABA.

Minerals: boron, calcium, copper, iodine, iron, magnesium, manganese, molybdenum, phosphorous, potassium, silicon, sodium, strontium, sulphur, zinc, amylose (a slow-burning starch helpful in treating hypoglycemia), and electrolytes.
 

Chia has a very good ratio of omega-3 oil to omega-6 oil; with 20-30% protein, 35% oil, 25% fiber. Gluten-free and very low-sodium. Contains the important mineral boron, a catalyst for the absorption of calcium.
 

Background:

Domesticated in the valley of Mexico as early as 2,700 B.C., chia seeds served as a primary staple food of the Nahuatl (Aztec), Mayan, Incan and other indigenous peoples.

One spoon of seed in water was used to supply sustenance for an entire day of hard labor. Related to the Nahuatl words Chiapan (river of chia: possibly related to its broad cultivation), and chia (energy/strength.) Its cultivation is referenced in the Florentine Codex. So highly prized were the seeds that they were used as currency.

Traditionally and presently used by the Tarahumara and Chumash of Chihuahua, the seed is roasted, crushed, and mixed with water for a gel of extremely high nutritional value used as performance food. In California, Arizona, Mexico, Guatemala and Nicaragua it was, and is, mixed with a lemonade. The ground seed meal was called pinole.

It was used by Native Americans and settlers as a poultice for wounds, to prevent infection and promote healing. One seed, placed in a congested eye, would clear and refresh the vision.


 

Applications: Antifatigue, antihyperglycaemic, anti-inflammatory, antioxidant, cardiotonic, demulcent, laxative, nervine, neuromuscular stimulant, nutritive, tonic, and vulnerary.

Hydrophilic colloidal properties aid the digestion of any foods, and provide cellular hydration. Contains much high-quality natural oil: 3-10 times that of most grains and twice the protein.

Improves endurance. Builds muscle and tissue. Rich in omega-3 fatty acids, specifically Alpha-linolenic acid (ALA), particularly good for protecting against heart and diseases of the circulatory system. Lowers cholesterol and triglyceride levels.

Beneficial to skin, hair, and brain. Supplies nutrients that protect against free radicals which contribute to cancer, heart disease, and many age-related illnesses.

Its mucilaginous properties cleanse and soothe the colon. Used to treat bowel cancer, diverticulitis, colitis, chronic constipation and irritable bowel syndrome. It is an appetite satisfier and useful for dieting. Calming, it has been reported to improve memory.

A tea of seed is used as a wash for removing foreign particles in the eye; and for treating inflammation, eyestrain and conjunctivitis. Simmer 1 tsp. chia seed in.5 c. water five minutes, cool, strain.. Seed soaked in water makes a thick, creamy drawing poultice.

Recipes: 1 tsp. seed to 1 c. of boiling water, steep 5-10 minutes: ingest 2-3 cups daily .

Soaking increases its enzymes. Its natural antioxidants cause it to keep well when refrigerated. Gel: 1/2 c. seeds to 2+ c. water. Stir, keep in cool place or refrigerate up to 10 hrs. The gel works well as an ingredient in salad dressings, dips, and spreads. Used as a fat(butter/oil) replacer in recipes of baked goods.

Chia for blood sugar: Slows the conversion of carbohydrates into sugar.
Chia can substitute flax seeds. Flavor is neutral.

Chia sprouts are used as alfalfa sprouts.


 

Chia Seed Plant General: Mint family (Lamiaceae). Chia is native to western North America. The plants can vary greatly in size depending on moisture availability ranging, in both height and diameter, from 3 to 4 cm under very dry conditions to 60 cm under optimal conditions. The thick, wrinkled leaves (10 to 15 cm long) are dark green and deeply lobed with a thin covering of fine, soft, grayish hairs on the upper surface. Leaves grow predominantly from the basal area of the plant with smaller leaves growing up the stems. Several stems emerge from the base of the plant, each bearing from one to four interrupted (2 to 3 cm apart) button-like whorls of tiny, tubular flowers (6-16mm). The pale blue to deep blue flowers have two lips; the white-tipped lower lip is cleft into three lobes, with the central lobe slightly larger in size. Several contrasting leafy, burgundy-colored bracts subtend the flower heads. A spiny tip protrudes from a central notch in each bract. Each flower results in up to 13 tiny, gray to light brown, flat seeds 1.5-2mm in length. Flowers bloom in late spring or early summer, from March through June in California. As the season progresses, the blossoms dry and turn from clear blue to golden, and remain dry upon their stems. The tiny seeds disperse by shaking out of the dry blossoms.

How to use chia seeds 

Soaking the chia seeds is the most common way to eat them. They can absorb a large amount of liquid in a rapid amount of time, between 10 -12 times their volume, in under 8 minutes.

The Basic Chia Seed Gel

To make a basic chia gel, simply add 1/3 cup of seeds (2oz) to 2 cups of water. Stir the mixture well and  then leave it in your fridge, in a sealed jar. This will yield around 17oz of chia gel. You can begin to eat the gel almost immediately if you like. Just 9 minutes is enough time for the gel to be formed. Allowing the chia seeds to sit for even longer (a few hours) will allow even more of the nutrients to be accessible, so many people like to make up a batch like this and leave it in the fridge. It will stay good for about three weeks. Then you can just reach into the fridge and take out some of the ready-made gel whenever you need it. You might add it to smoothies, mix it with salad dressings, puddings or granola, or simply take it by the spoonful.

As mentioned above, chia will absorb anything, it doesn't have to soak in water. We like soaking it in things like apple juice for example. That way, the intense sweetness of the apple juice is also offset by the chia and it tastes yummy. We also often blend fruits; for example bananas and persimmons, then stir the chia into that mixture. Again, the longer the seeds are left to soak, the more their nutrients will be readily available to you, yet you could easily eat a meal like this 10 minutes or less after preparing it.

Description: An annual herbaceous plant of the mint family growing 3-4 feet tall with opposing leaves. Flowers are purple or white in numerous clusters in a spike at the end of each stem. Seeds have an ellipse shape, 2mm in length, varietal seeds, mottled in color, are predominantly either mostly brown, gray, black or white.