Chemistry of Chia seeds

Today I was drinking a refreshing drink in which chia seeds were added. At that moment, I got the point that I should write about the chemistry of Chia seeds. Chai seeds are known as “Tuk malanga” in the Urdu language. The plant from which we obtain Chia seeds is known as Salvia hispanica. This plant belongs to family Lamiaceae. The plant is commonly called as chia. Chia plant is cultivated in some parts of South America, Mexico, and the United States. Cultivation of Chia plant is very easy because it does not require much space and length

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Chia seeds are small black colored seeds found in almost every kitchen. They are very beneficial for mankind. The reasons due to which Chia plant rocks our garden and lives are following.

  • It is a flowering plant so it enhances the beauty of our garden.
  • Chia seeds are a source of many important fatty acids.
  • Chia seeds have one of the richest antioxidants of nature. The antioxidant present in them is quercetin. Antioxidants are the substances that prevent spreading of cancer.

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  • Chia seeds are also good for skin and digestive health due to the presence of quercetin.
  • It boosts our energy and treats diabetes and heart diseases.
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    So we should include chia seeds in our diet for good health. They keep almost every part of our body healthy and fit.



3 thoughts on “Chemistry of Chia seeds

  1. I absolutely love Chia seeds. I use them in everything, but my favorite is probably using them in smoothies! That’s for the great info!


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