The largest vegetable source of Omega 3 fatty acids

La Chia (Salvia hispanica L.) is a plant native to Mexico, Guatemala and Nicaragua.

This plant with a high content of fiber, came to disappear, almost completely, when the conquerors arrived at the land that gave them its seeds. Luckily, 500 years later, it retakes its great nutritional prominence, and today, in addition to being essential in weight loss diets for its satiating effect, it is attributed curative and nutritional properties as a functional food, thanks to its high content of antioxidants and Omega 3 fatty acids.

At the moment it is cultivated exclusively to obtain the seed and from there it is used as food.

La Chia, a seed with a lot of history

Its history goes back to 3,500 years BC, in the mountains of Mexico, before the conquest. Then it was a staple food for its inhabitants, along with corn and beans. Chili and pumpkin were also part of their diet.

The Mayans, in gratitude for the harvests, offered these seeds to their Gods.

In the book “The Colloquies of the Twelve“, it is clearly shown how the Nahua Sages defended their religious beliefs, refusing the pressures of the first friars who came to their lands with the purpose of evangelizing them.

The Chia was a source of energy and food for the long journeys of the warriors, hence in Mexico it is also known as “the food of the walks”.

The antioxidant properties of this small seed meant that it could be transported without any difficulty, so it was also used as an exchange currency.

** The information presented is informative, never prescriptive.

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