The chia plant originates from South and Central America, where it was first cultivated for human use over 4,000 years ago by the Aztecs, the Mayans and other native American tribes who relied on the seed as a staple food crop. In the 21st century, chia is grown and consumed commercially in its native south and central America. Despite their small size, chia seeds are full of important nutrients.
They are an excellent source of omega-3 fatty acids, rich in antioxidants, and they provide fibre, iron, and calcium. Omega-3 fatty acids help raise HDL cholesterol, the “good” cholesterol that protects against heart attack and stroke.
Chia seeds are a powerhouse of nutrients and packed full of protein and fibre, may be sprinkled or ground up on top of other foods. Chia seeds can also be mixed into smoothies, breakfast cereals, energy bars, granola bars, yogurt, tortillas, and bread. They can also be soaked in water and consumed directly or mixed with any kind of juice or milk. Mixed with water, they can replace egg in vegan cooking.