For the last two years I have heard of the tiniest super food, a nutritional powerhouse called Chia seeds. On doing a bit of research, I found out that these seeds are not alien to me.
These seeds are called subja ginjalu in Andhra Pradesh. To beat the heat in summers, the locals soak a tablespoon of these seeds in water and drink the resultant gel first thing in the morning. These tiny black seeds are packed with essential nutrients and come with multiple health benefits.
As per Elisha McFarland Doctor of Naturopathy and Master Herbalist, just 1gm chia seeds contain:
• 8x more omega-3 than salmon
• 6x more calcium than milk
• 3x more iron than spinach
• 15x more magnesium than broccoli
• 2x more fibre than bran flakes
• 6x more protein than kidney beans
• 4x more phosphorous than whole milk
Chia seeds have a mild nutty flavour which makes it easy to incorporate them into our diets. The tiny seeds can absorb 12 times their weight in liquid and swells into gel-like globules. It’s great for athletes to help prolong hydration.
Chia seeds are one of the most affordable and versatile super foods on the planet. Unlike flax seeds, they can be stored at room temperature for 4-5 years. It’s considered a universal food (gluten-free) for all, including those exhibiting food allergies. They make a great addition to everything from cereals to smoothies and cakes to puddings.
To gain maximum amount of nutrients with minimum calories try out Chia seeds. A daily dose of 15 – 20 grams will do the trick. To get used to the texture, mix it with 8oz (236.5ml) of water or juice and wait for 15 minutes for the seeds to gel up. Since chia seeds have no flavour add chopped fruits, nuts or any topping you like.