Chia seeds are small, but don’t be fooled by their size. Classified as superfood, they contain fiber, antioxidants, omega-3s and essential minerals, and integrate easily into many dishes. These seeds are part of the mint family, explains the site She knows, and were a staple food for the Aztecs and Mayans.
Despite this ancient history, they have gained popularity that recently, thanks to their impressive nutritional value, and in particular for their antioxidant activity. Here are some good reasons to consume it regularly during your meals.
Food seeds low in calories and carbohydrates
With only 138 kcal per 30 gram serving, the chia seeds contain a lot of nutrients, but very few calories. If you watch your intake of sugars, you will be happy to know that the carbohydrate contentchia seeds is made up almost entirely of dietary fiber.
A source of fiber
These tiny seeds can absorb 10 times their weight in water, which makes them excellent allies for good hydration. Fiber slows the speed of digestion, and helps you feel more satiated for longer.
Chia seeds are rich in omega-3 fatty acids
Chia seeds contain the highest level of omega-3 of all plant foods. Adding foods containing omega-3s helps to increase the “good” cholesterol and protect against heart attacks and strokes.
They are rich in minerals and proteins
Chia seeds are a great source of minerals that preserve bones, especially calcium, iron, magnesium and zinc. About 30 grams of chia seeds contain 4 grams of protein.
How to easily use chia seeds
Chia seeds have a sweet flavor. You can therefore incorporate them into savory and sweet recipes, and add to smoothies, compotes, yogurts, marinades, dressings or sprinkle them on fruits and breakfast cereals.
Our recipe ideas with chia seeds
- Rich in omega-3 and anti-stress: Salmon in a chia crust, asparagus and Espelette pepper
- Anti-fatigue and anti-cholesterol: Yogurt with chia seeds and pomegranate
- Good for Kidney Health: Chia Seed Pudding, Matcha Tea and Strawberries
- Anti-constipation: Chia pudding with apricots and blueberries