Chia
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Chia
Chia seeds are a of a type of sage from Mexico. Chia is ideal as a binder, egg replacement and for sports nutrition. It is used, for example, in baking, pudding, salads, as an ingredient for smoothies and other beverages.
Great recipes with chia
- high water binding capacity
- high content of omega-3 fatty acids
- ideal ratio of omega-3 to omega-6 fatty acids of 3: 1
- gluten-free
- vegan
- fiber source
For everyone who wants to know more:
Plant, history and cultivation Chia
(Salvia hispanica) is a type of sage and originally comes from Central and South America. Chia has been known as a food in Mexico for 5500 years. The Maya and Aztecs already used the seeds of the plant as a basic food. The name Chia is derived from the Maya language and means strength. The energy-giving properties of the chia seeds are legendary. In the plant's distribution areas, runners, soldiers and athletes have eaten it for centuries to strengthen their energy, endurance and strength. Regularly taking Chia made the warriors feel mentally and physically superior to their enemies.
Ingredients, nutrition and use
Chia seeds are able to absorb large amounts of water and store them in a gel. This means that they work very well as binders and can be used as egg replacers, for example. The seeds are also very suitable to achieve a pudding-like consistency in desserts or sauces. Due to the high water binding capacity, baked goods stay fresh longer. Chia seeds are also ideal for vegetarian, vegan and gluten-free cuisine. Chia is known for its extraordinarily high proportion of omega-3 fatty acids and the optimal ratio of omega-3 to omega-6 fatty acids.
