Chia Seeds are the edible seeds of Salvia hispanica, a flowering plant in the mint family native to central and southern Mexico, or of the related Salvia columbariae of the southwestern United States and Mexico. They are oval and gray with black and white spots, having a diameter around 2 millimetres.
They contain several components that, when eaten as part of a balanced plant-rich diet, may prevent the development of various chronic diseases. Of particular interest by researchers is chia seeds’ high content of alpha-linolenic (ALA) fatty acids. Sixty percent of the oil in chia seeds is from these omega–3 fatty acids.  However, available research has been more favorable towards a diet containing omega-3-rich foods rather than on chia seeds alone.
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In animal and human studies, omega-3 fatty acids have shown a beneficial effect on cardiovascular health (lowering cholesterol, regulating heart rhythms and blood pressure, preventing blood clots, decreasing inflammation).
The fiber in chia seeds is mainly soluble fiber and mucilage, the substance responsible for the gluey texture of moistened chia seeds. These fibers may help to lower LDL cholesterol and slow down digestion, which can prevent blood sugar spikes after eating a meal and promote a feeling of fullness.
|% Daily Value*|
|Total Fat 31 g||47%|
|Saturated fat 3.3 g||16%|
|Trans fat regulation 0.1 g|
|Cholesterol 0 mg||0%|
|Sodium 16 mg||0%|
|Potassium 407 mg||11%|
|Total Carbohydrate 42 g||14%|
|Dietary fiber 34 g||136%|
|Protein 17 g||34%|
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