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Salvia hispanica also called chia is one of the 900 species that forms part of the genus Salvia which also pertains Salvia officinalis or Common Salvia (see specific info), whose composition, properties and uses are totally different.
This comment refers exclusively to Salvia hispanica or chia.
It is consumed as food through the use the seeds (ground seeds, whole seeds or oil) of the herb which is native from Mexico and Central America.
Devoid of toxicity it was along with corn and beans, the staple of pre-Columbian Central American populations.
It has a high fiber content (34 g), fat (28 g), carbohydrates (9 g) and protein (20 g). Its energy value is 430 calories per 100 g (Jiménez 2013).
It is a plant with a highest content of alpha-linolenic acid (ALA), which is the precursor of docosahexaenoic acid (DHA), essential for the development of brain and visual functions (Valenzuela 2015).
Consuming chia oil, containing 60% ALA increases the levels of DHA in breast milk, which can be useful in populations with low fish consumption (Valenzuela 2015).
Still unproven its effectiveness in preventing or treating cardiovascular disease, diabetes, obesity or overweight (Ulbricht 2009, Nieman 2009, de Souza 2015).
See below the information of this related product: