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Chia Seeds are high in protein, polyunsaturated fatty acids, omega 3 and dietary fibre - a great nutrient-dense (and cost-effective) addition to any meal.HEALTH BENEFITS OF CHIA SEEDS Chia seeds...
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Chia Seeds are high in protein, polyunsaturated fatty acids, omega 3 and dietary fibre - a great nutrient-dense (and cost-effective) addition to any meal.

HEALTH BENEFITS OF CHIA SEEDS
  • Chia seeds are high in protein. Protein helps build and repair body tissues. It also contributes to the maintenance of normal muscle mass.
  • Chia seeds are high in polyunsaturated fatty acids (PUFA’s). Replacing saturated fats with unsaturated fats (such as PUFA’s) in the diet, contributes to the maintenance of normal blood cholesterol levels.
  • They are also very high in omega 3 fatty acids (only ALA and not EPA or DHA). ALA (Alpha linolenic acid) contributes to the maintenance of normal blood cholesterol levels.
  • Chia seeds are high in dietary fibre. The soluble dietary fibre in the chia seeds plays a role in glucose absorption and maintaining a healthy blood cholesterol level, while the insoluble dietary fibre helps to keep the gut healthy and contributes to regular laxation, thereby helping help to treat constipation.
  • Chia seeds are a source of selenium (15 g serving). Selenium is necessary for the normal functioning of the immune system. It is also necessary for normal thyroid function, the maintenance of normal nails and hair and contributes to normal spermatogenesis.
HOW TO USE
  • Maximum daily consumption of 15 g of chia seeds is recommended by the European Commission, so although chia is good for you, ‘more’ is not better and you should use it in moderation.
  • These little seeds can be added into our daily foods, add them into your smoothies, your salads, onto your toast and your oats.
  • These seeds can be used to make a natural fruit jam in place of pectin or added into your baked goods, granola bars, granola and homemade snacks.
DID YOU KNOW?
Chia (Salvia hispanica L.) originated from Mexico and Guatemala. It has been part of human food for about 5 500 years. Traditionally, the seeds were used by Aztecs and Maya people in the preparation of folk medicine, food and canvases.
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