These tiny little nutritional powerhouses were prized by the Mayans for providing them with “sustainable energy”. In fact, the word chia is the ancient Mayan word for strength!
Check out what’s inside just two tablespoons of these little seeds:
- Fiber: 11 grams
- Protein: 4 grams
- Fat: 9 grams (5 of which are Omega-3s)
- Calcium: 18% of the RDA
- Manganese: 30% of the RDA
- Magnesium: 30% of the RDA
- Phosphorus: 27% of the RDA
They also contain a decent amount of Zinc, Vitamin B3 (Niacin), Potassium, Vitamin B1 (Thiamine) and Vitamin B2.
The calcium content is particularly impressive. A whopping 18% of the RDA in a single ounce! Gram for gram, this is higher than most dairy products.
Chia seeds are one of the foods being showcased here at The Pantry in the month of July when we are focusing on gut health.
Chia seeds can absorb up to 12 times their weight in liquid. When soaked, they develop a mucilaginous coating that gives chia-based creams and beverages that distinctive gel texture. This gel-forming action is due to the soluble fiber in chia seeds, and it can work as a prebiotic that supports the growth of probiotics in the gut.
Get this yummy, gluten-free, high protein, high fiber seed into your diet daily! Your gut and bones will love you for it. Here’s a great recipe to start you off. 🙂
- 6 tablespoons chia seeds
- 2 cups unsweetened coconut, almond or cashew milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup, honey or sweetener of choice (optional)
- blueberries and strawberries, for topping
- In a bowl or mason jar, mix together chia seeds, milk, maple syrup and vanilla. If you’re using a mason jar, you can put the lid on and shake the mixture to combine everything.
- Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set-up” for 1-2 hours.
- You can also prep your pudding the night before and let it sit in the fridge overnight if that’s easier. When ready to serve, divide the mixture between two bowls, top the pudding with berries and enjoy.
Recipe and image courtesy of Eating Bird Food