In this book, agronomist Ricardo Ayerza and agricultural engineer Wayne Coates trace the long and fascinating history of chia&;s use, then reveal the scientific story of the plant and its modern potential. They compare fatty acid profiles of chia with our other major sources&;fish oil, flaxseed, and marine algae&;and provide evidence that chia is superior in many ways.
Here are just some of the benefits that chia provides:
- chia has the highest known percentage of alpha-linolenic acid, and the highest combined alpha-linolenic and linoleic fatty acid percentage of all crops
- chia has more protein, lipids, energy, and fiber&;but fewer carbs&;than rice, barley, oats, wheat, or corn&;and its protein is gluten-free
- chia is an excellent source of calcium, phosphorus, magnesium, potassium, iron, zinc, and copper
- chia is low in sodium: salmon has 78 times as much, tuna 237 times as much
- chia exhibits no evidence of allergic response, even in individuals with peanut and tree-nut allergies
- chia doesn&;t give off a &;fishy flavor,&; unlike some other sources of omega-3 fatty acid
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