Chia seeds are a rich source of the B vitamins thiamine and niacin and are a rich source of the dietary minerals calcium, iron, magnesium, manganese, phosphorus, and zinc. Chia seeds are also a good source of the B vitamins riboflavin and folate.
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|Country of Origin||Paraguay|
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.
Nutrient content and food uses:
Chia seeds are a rich source of the B vitamins thiamine and niacin, and are a rich source of the dietary minerals calcium, iron, magnesium, manganese, phosphorus, and zinc. Chia seeds are also a good source of the B vitamins riboflavin and folate.
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, yoghurt, tortillas, bread, made into a gelatin-like substance or consumed raw. The gel can be used to replace as much as 25% of egg content and oil in cakes while providing other nutrients.
No dietary supplements, including this product, are aimed for children and should only be used by adults to complement a varied, balanced diet and active lifestyle.
Store in a cool, dry place, out of direct sunlight. Keep out of reach of children.
If you are pregnant, breastfeeding or taking any medications, please consult a doctor before use.
Discontinue use and consult a doctor if adverse reactions occur.
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