Organic Chia Seeds

History

The word chia comes from the Nahuatl ‘chian’, which means ‘oily’. The name of the current Mexican state of Chiapas comes from the Nahuatl expression ‘chia water’ or ‘chia river’. 

The Salvia hispanica is one of the two plants known as ‘chia’; the other is the Salvia columbariae more known as ‘goldenchia’. 

Both the Mendoza Code and the Florentine Code — manuscripts from the sixteenth century written between 1540 and 1585 — describe and depict chia, illustrating the use of this plant by the Aztecs. The Mendoza Code indicates that the plant was widely grown and used as a tribute in 21 of the 38 Aztec provincial states. According to some economics historians, the importance of chia in the agri-food field was comparable, in pre-Columbian times, to that of corn. 

In the United States, the first significant wave of chia seed sales took place in the 1980s in the form of “Chia Pet”. "Chia Pets" are clay figures of popular icons, such as sheep or human heads, on top of which chia seeds are spread out in a sticky dough. The figures were then wet, and the seeds on the top then began to germinate so as to resemble the hair or fleece of the figure. 

The Spanish conquistadores brought the chia to Europe, but, although the plant grew well under the Spanish sun, it was soon forgotten in favour of other food discovered in the Americas. 

Chia seeds are rich in omega-3 fatty acids, including α-linolenic acid, which appears to have a positive effect on cardiovascular health¹. 

Phosphorus contributes to normal energy metabolism, the normal function of cell membranes and the maintenance of normal bones and teeth². 

Manganese contributes to the maintenance of healthy bones, normal energy metabolism, normal formation of connective tissues and protection of cells from oxidative stress². 

Currently chia seeds are widely consumed mainly to help maintain a good level of serum lipids. This effect results from the presence of phenolic acids and omega 3 and 6³. 

A study published in 2013 in the European Journal of Clinical Nutrition saw a group of 13 healthy participants consume bread enriched with chia seeds (whole or in flour) and evaluated blood glucose levels after each meal. The results show that chia seeds embedded in bread are effective in reducing blood glucose levels depending on how much is consumed⁴. 

¹ USDA SR-21 Nutrient Data (2010). “Nutrition facts for dried chia seeds, one ounce”. CondeNast, Nutrition Data. 

² EU Regulation no. 432/2012 by the EU Commission dated 16 may 2012 – on the creation of a list of permitted health claims made on food other than those referring to the reduction of disease risk and development and health of children. 

³ Mohd Ali N, Yeap SK, Ho WY, well BK, Tan SW, Tan SG. The promising future of chia, Salvia hispanica L. Journal of Biomedicine & Biotechnology [2012, 2012: 171956] 

⁴ I H, Lee AS, Jovanovski E, Jenkins AL, Desouza R, Vuksan V. Effect of whole and ground Salba seeds (Salvia Hispanica L.) on postprandial glycemia in healthy volunteers: a randomized controlled, dose-response trial. European Journal of Clinical Nutrition [2013, 67 (7): 786–788] 

Source: 

https://it.wikipedia.org/wiki/Salvia_hispanica  

https://www.greenme.it/mangiare/altri-alimenti/8585-semi-di-chia-usi-dove-trovarli 

The advice provided SHOULD IN NO WAY BE CONSIDERED AS MEDICAL ADVICE OR PRESCRIPTION. The information provided shall be considered for informative and educational purposes only, it is not intended to replace medical advice. In case of a medical condition, always consult your doctor. 

Properties

According to our analyses, 100 g of organic chia seeds contain:

• Niacin (2.5 mg — 16% of NRV)
• Thiamine (0.23 mg — 21% of NRV)
• Vitamin B6 (0.49 mg — 35% of NRV)
• Potassium (825 mg — 41% of NRV)
• Vitamin E (5.2 mg — 43% of NRV)
• Calcium (367 mg — 46% of NRV)
• Zinc (5.6 mg — 56% of NRV)
• Selenium (31 µg - 56% of NRV)
• Iron (12 mg — 86% of NRV)
• Magnesium (426 mg — 114% of NRV)
• Phosphorus (835 mg — 119% of NRV)
• Copper (1.9 mg — 190% of NRV)
• Manganese (4.2 mg — 210% of NRV)
• Protein (23 g)
• Fibre (31 g)

Dose recommendations

Each pack of 1 kg of organic chia seeds contains about 32 portions of 30 g that provide: 

• 36% of the Nutrient Reference Value of Phosphorus; 
• 34% of the Nutrient Reference Value of Magnesium; 
• 26% of the Nutrient Reference value of Iron. 

 
Individual needs will vary according to age, gender, weight and physical activity. A varied and balanced diet and a healthy lifestyle are the basis of your well-being. 

Affordable price

Affordable price means to us offering our clients natural organic chia seeds that everybody can enjoy.  
We want, on the one hand, to place the proper value on raw materials in order to obtain a quality product by paying our farmers a fair price; on the other hand, we want to fulfil your needs when it comes to pricing. 

We establish fair long-term relationships with our producers to avoid race-to-the-bottom pricing and that are based on trust as part of our efforts to offer you the finest and most natural product. 

Not only that: by choosing large packs of organic chia seeds you are also contributing to the reduction in the use of plastic. 

Storage

You can store organic chia seeds in cool, dry places away from heat and moisture. Here are 4 useful tips: 

• The best way to store organic chia seeds is in a refrigerated environment. Nuturally organic chia seedscan also be stored at room temperature during the winter season due to low temperatures. During summer, however, it is advisable to store the product in the refrigerator or in the coolest possible environment, as increased temperatures could encourage decay. 
• The ideal container for the storage of organic chia seeds is glass. Indeed, because of its composition it is impervious to chemical agents and gases, and, as it has excellent insulation properties, it holds the initial temperature for longer than other materials. It is even better if the glass is coloured: using coloured glass blocks the entry of certain wavelengths of light (including ultraviolet), and thus certain nutritional and organoleptic characteristics remain unaltered.  
• The type of closure of the container is also important as an airtight cap ensures that the food is protected from excessive contact with oxygen that can lead to lipid oxidation and encourage the growth of aerobic bacteria. 
• The best kind of storage environment is one which is well ventilated because ventilating the premises keeps internal humidity under control, which otherwise could escape from windows, thereby guaranteeing the right balance to lessen the onset of mould.