It entered the scene three decades ago as a comical tchotchke also known as the Chia Pet but like the best of American makeover stories it has turned itself into something much better a nutritional powerhouse.

Were talking about the chia seed. Teeny to the naked eye, the chia seed contains antioxidants, protein, fiber and omega-3 fatty acids making it one of the most super of superfoods.

Chia is great. Its easy to use and its beneficial for a wide range of people those with food allergies, people who want to lose weight, vegetarians and athletes, says Rebecca Mohning, a Washington area registered dietician and owner of Expert Nutrition.

Its easy to use because unlike flaxseed, which has some of the same properties it doesnt need to be ground to access the key nutrients. Instead, the whole seed (slightly bigger than a poppy seed) can be sprinkled on top of pretty much anything.

And its flavor is hard not to like since its essentially flavorless, says Mohning, who not only recommends the seed to her client groups but also uses it at home with her 4-year-old son, who has egg and other allergies.

I use it in baking as an egg replacer. It has great binding capacity, Mohning says. (One tablespoon of chia powder in a quarter-cup of water equals one egg). It is also gluten-free and has anti-inflammatory properties, she says.

What is chia?

So, where did this super seed come from, and what is in it, exactly?

It originated in Mexico and Guatemala, says Wayne Coates, author of Chia: The Complete Guide to the Ultimate Superfood. It is also grown in Australia and Bolivia, in areas fairly close to the equator. But the United States does not have the right type of climate conditions to grow the super seed at least not yet, he says. Maybe through breeding in the future, but not at the moment, he says.

And the nutritional content?

Continued here:
Chia, nutrition’s new pet project