JDG Organic Chia Seeds, Feature : iron, etc.

Listing ID #1232516

Details :

• Trade Name : Chia
• Botanical Name : Salvia hispanica

We are successfully ranked as the Producer, Exporter and Supplier of 100% certified Organic Chia Seeds. The Chia Seeds, we offer, are a rich source of dietary minerals such as calcium, iron, etc. Our team of expert agriculturists organically grows them in the most preferable environment. Talk of price; we are known for providing the best quality at nominal prices.

Salvia hispanica, commonly known as chia, is a species of flowering plant in the mint family, Lamiaceae, native to central and southern Mexico and Guatemala Chia is grown commercially for its seed, a food that is rich in omega-3 fatty acids, since the seeds yield 25–30% extractable oil, includingα-linolenic acid. Of total fat, the composition of the oil can be 55% ω-3, 18% ω-6, 6% ω-9, and 10% saturated fat.
Chia seeds are typically small ovals with a diameter of about 1 mm (0.039 in). They are mottle-colored with brown, gray, black, and white. The seeds are hydrophilic, absorbing up to 12 times their weight in liquid when soaked. While soaking, the seeds develop a mucilaginous gel-like coating that gives chia-based beverages a distinctive texture. Chia seed is traditionally consumed in Mexico, and the southwestern United States, but is not widely known in Europe. Chia (or chian or chien) has mostly been identified as Salvia hispanica L. A 100-gram serving of chia seeds is a rich source of the B vitamins thiamine and niacin (54% and 59%, respectively of the daily value (DV), and a good source of the B vitamins riboflavin and folate (14 and 12%, respectively). The same amount of chia seeds is also a rich source of the dietary minerals calcium, iron, magnesium, manganese, phosphorus, and zinc (>20% DV). In 2009, the European Union approved chia seeds as a novel food, allowing up to 5% of a bread product's total matter. Chia seeds may be added to other foods as a topping or put into smoothies, breakfast cereals, energy bars, granola bars, yogurt, tortillas, bread, made into a gelatin-like substance, or consumed raw. The gel can be used to replace as much as 25% of egg content and oil in cakes while providing other nutrients. Our farmers are cultivating both varities black and white. We can provide organic certification also if required.