Chia seeds are rich in omega-3 fatty acids, giving you 5 grams in a 1-ounce serving which equates to two tablespoons. And as we all know by now, omega-3 fatty acids help reduce inflammation in the body, which lead to pain and disease.
Omega-3 fatty acids are also very important for brain health, enhancing cognitive performance, and also for lowering high cholesterol.
Acides gras oméga–3
Les graines de chia sont riches en oméga-3, des acides gras, vous donnant 5 grammes dans une portion de 1 once ce qui équivaut à deux cuillères à soupe. Et comme nous le savons tous maintenant, les acides gras oméga-3 aident à réduire l’inflammation dans le corps, qui conduisent à la douleur et la maladie.
Acides gras oméga-3 sont aussi très important pour la santé du cerveau, l’amélioration des performances cognitives, et aussi pour diminuer le cholestérol élevé.
From : Wikipedia
For the related plant also known as “chia”, see Salvia columbariae.
Salvia hispanica, commonly known as chia, is a species of flowering plant in the mint family, Lamiaceae, native to central and southern Mexico and Guatemala. The 16th-century Codex Mendoza provides evidence that it was cultivated by the Aztec in pre-Columbian times; economic historians have suggested it was as important as maize as a food crop. Ground or whole chia seeds are still used in Paraguay, Bolivia, Argentina, Mexico and Guatemala for nutritious drinks and as a food source
The word “chia” is derived from the Nahuatl word chian, meaning oily. The present Mexican state of Chiapas received its name from the Nahuatl “chia water” or “chia river”.
It is one of two plants known as chia, the other being Salvia columbariae commonly known as golden chia.