Detailed Product Description

     These Chia seeds are the premium  seeds with a diameter of about one millimeter. 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, , and kaempferol flavonols). The oil from chia seeds contains a very high concentration of approximately 64%. Chia seeds contain no and trace levels of sodium. There are no known toxic components of chia.

. The United States regards chia as a food with an established history of safe consumption.

Chia seed may be eaten raw as a dietary fiber and omega-3 supplement. . Chia seeds soaked in water or fruit juice is also often consumed . The soaked seeds are gelatinous in texture and are used to compliment many dishes. Chia flour is used in baked goods including breads, cakes and biscuits. Our flour is one of a kind because it goes through a patented proces to make its shelf life much longer that just ground chia while preserving the nutritional value that makes chia products so important.

 Some research shows Chia possess the highest percentage of the polyunsaturated fatty acids, ?-linolenic and linoleic (i.e. 83.2%), of all crops. This is followed by safflower and sunflower, with 75% and 67% respectively. This difference is even more significant if one considers that safflower and sunflower lack ?-linolenic acid. Rapeseed oil also offers a high degree of unsaturation (67%), but this arises because of a high oleic (monounsaturated) acid content, giving it a relatively low content (27%) of polyunsaturated fatty acids. Chia seed possesses 19-23% protein. This percentage compares favorably with other nutritional grains such as wheat (14%), corn (14%), rice (8.5%), oats (15.3%), barley (9.2%), and amaranth (14.8%). Unlike other grains, however, the amino acids of chia protein  have no limiting factors in the adult diet. Other grains are limited in terms of two or more amino acids. Chia seed also is a good source of B vitamins , calcium, phosphorus, potasium, zinc, and copper .Water and methanol extracts of chia seed which has been pressed and the oil extracted have demonstrated a strong antioxidizing activity. The most important antioxidants are chlorogenic acid, caffeic acid, myricetin, quercetin and kaempferol flavonols . The antoxidative, antiplatelet aggregation, anti-inflammatory, antimutagenic, anticarcinogenetic, and antiviral activities of flavonols have been demostrated in vitro. Epidemiological studies indicate that high level of consumption of flavonol-rich foods and beverages may protect against CHD , lung cancer, and stomach cancer.  Since oxidation in chia is minimal to non-existant it holds great potential within the food industry compared to other ?-linolenic fatty acid sources such as flax, which exhibit rapid decomposition due to a lack of antioxidants. Flax also contains toxic cyanoglycosides and a vitamin B6 antagonist compounds. Recent scientific findings shows that low blood levels of B vitamins are linked with an increased risk of fatal coronary heart disease and stroke.