I had never heard of chia until a couple of years ago when a health-minded friend started crowing about her latest superfood.
“It’s loaded with omega-3s; the Aztecs used to grow it,” she told me. Intrigued, I wanted to find out if chia truly did
deserve the health hype. Here’s what I learned—as Ana Mantica and Amy Levin-Epstein have both reported on chia for
What is chia?
If your first thought is “Chia Pets” you’re kind of right. Edible chia seeds (Salvia hispanica) are a cousin of the seeds
(Salvia columbariae) you once used to grow a crop of green hair atop your clay “pet.” If you’ve never seen or tried them
before, chia are small round seeds—ivory to charcoal colored—that dissolve a bit and form a gel when mixed with liquid. For
this reason, it makes a creamy addition to oatmeal and are sometimes used to make pudding. Or you can sprinkle them on salad
or yogurt as a slightly crunchy, nutty topping.
Health benefits of chia
Now to the health aspect. Because chia absorbs water easily, it is easy on sensitive stomachs, according to David C. Nieman,
M.P.H., Dr.P.H., of Appalachian State University. “Some other seeds, like flax, are harder to digest because they have more
lignan, a tough fiber,” says Nieman. And chia does boast a lot of fiber—4 grams per 1 tablespoon (women need 25
grams of fiber each day, men need 38). My friend was right, it does contain omega-3 fats: 1 tablespoon delivers 1.75 grams of
the alpha-linolenic acid, the plant-based omega-3 that has been linked to heart health. For comparison, flaxseed provides 2
grams of ALA per tablespoon. Chia also provides a little protein (2 grams per 1 tablespoon), antioxidants and even some
calcium and iron.
Chia packs a lot of nutrition into a small serving, and is an easy way boost your
fiber and plant-based omega-3 intake. (See
how chia seeds compare nutritionally to flax seeds and hemp seeds.