218
edits
Changes
no edit summary
==Botany==
==Botany==
Chia is an [[annual plant|annual]] [[herb]] growing to 1 m tall, with opposite [[leaf|leaves]] 4-8 cm long and 3-5 cm broad. Its [[flower]]s are purple or white and are produced in numerous clusters in a spike at the end of each stem{{ref_label|Ayerza05|2|a}}.
Chia is an [[annual plant|annual]] [[herb]] growing to 1 m tall, with opposite [[leaf|leaves]] 4-8 cm long and 3-5 cm broad. Its [[flower]]s are purple or white and are produced in numerous clusters in a spike at the end of each stem.
==Chia seed==
==Chia seed==
Chia seeds are typically small ovals with a diameter of about one millimeter. They are mottle-colored with brown, gray, black and white. Chia seeds typically contain 20% protein, 34% oil, 25% dietary fiber (mostly soluble with high molecular weight), and significant levels of antioxidants (chlorogenic and caffeic acids, myricetin, quercitin, and kaempferol flavonols). The oil from chia seeds contains a very high concentration of Omega 3 fatty acid - approximately 64%.{{ref_label|sofadb|5|a}} Chia seeds contain no [[gluten]] and trace levels of sodium{{ref_label|Ayerza05|2|b}}. There are no known toxic components of chia.
Chia seeds are typically small ovals with a diameter of about one millimeter. They are mottle-colored with brown, gray, black and white. Chia seeds typically contain 20% protein, 34% oil, 25% dietary fiber (mostly soluble with high molecular weight), and significant levels of antioxidants (chlorogenic and caffeic acids, myricetin, quercitin, and kaempferol flavonols). The oil from chia seeds contains a very high concentration of Omega 3 fatty acid - approximately 64%. Chia seeds contain no gluten and trace levels of sodium. There are no known toxic components of chia.
Chia seed is traditionally consumed in Mexico, the southwestern United States, and South America, but is not widely known in Europe. The United States Food and Drug Administration regards chia as a food with an established history of safe consumption.
Chia seed is traditionally consumed in Mexico, the southwestern United States, and South America, but is not widely known in Europe. The United States Food and Drug Administration regards chia as a food with an established history of safe consumption.
Historically, chia seeds served as a staple food of the Nahuatl (Aztec) cultures of Central Mexico. Jesuit chroniclers referred to chia as the third most important crop to the Aztecs behind only corn and beans, and ahead of [[amaranth]]. Tribute and taxes to the Aztec priesthood and nobility were often paid in chia seed{{ref_label|Sahagun69|1|b}}{{ref_label|Cahill03|3|a}}.
Historically, chia seeds served as a staple food of the Nahuatl (Aztec) cultures of Central Mexico. Jesuit chroniclers referred to chia as the third most important crop to the Aztecs behind only corn and beans, and ahead of [[amaranth]]. Tribute and taxes to the Aztec priesthood and nobility were often paid in chia seed.
Today, chia is grown commercially in its native Mexico, and in Bolivia, Argentina, Ecuador, and Guatemala. A similar species, [[salvia columbariae|golden chia]], is used in the same way but not widely grown commercially.
Today, chia is grown commercially in its native Mexico, and in Bolivia, Argentina, Ecuador, and Guatemala. A similar species, [[salvia columbariae|golden chia]], is used in the same way but not widely grown commercially.