Chia is an annual in the mint family (Lamiacea) and is native to the Americas in Guatemala and Mexico. It is similar looking to other species of sage, growing up to 3 feet tall, having purple or white flower clusters ending in a spike at each stem and bearing opposite leaves. The origin of the word 'chia' is thought to come from Nahuatl (language of the Aztecs) word 'chian' meaning oily, as the oil was used for a variety of applications in ancient Mexico. Further, the Mexican state of Chiapas received its name from this meaning 'chia water' or 'chia river.' There are several plants known as chia, a very similar one being Salvia columbariae, which is more commonly known as the golden chia. Others are S. seemannii, S. tiliaefolia, and Hyptis suaveolens, all members of the mint or Lamiacea family sharing some medicinal similarities to S. hispanica.
This seed is a source of Omega 3 fatty acids, a known source of linolenic acid, and has become an increasingly popular source of fatty acids as the concern over fish intake rises due to sustainability issues and potential heavy metal toxicity. Chia contains antioxidants, vitamins, minerals and a soothing source of mucilage that can be drunk or made into a gruel or pudding to soothe the stomach and digestive tract. The seeds dissolve into water, forming a jelly like substance due to its extreme hydrophilic properties (it can absorb 12 times its weight in water). This makes it a perfect substitute for flax seeds in many instances and a great addition to smoothies and baked goods that call for gels or thickeners.
Chia is high in mucilage and soluble fiber; a variety of vitamins, minerals, antioxidants, and is a source of essential fatty acids and isoflavone. According to the USDA, a one ounce serving of chia seeds contains 18% of the recommended daily intake of calcium, 42% of dietary fiber, and also contains phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc. The major compounds include essential fatty acids such as: alpha-linolenic and linoleic acid, oleic acid, palmitic acid, the flavanoids: quercetin and kaempferol, and the isoflavone daidzin. Further present in lesser concentrations were tocopherols, polyphenols, carotenoids and phospholipids, and caffeic acids such as rosmarinic acid and chlorogenic acids such as ferulic acid.
