Salora | Chia Seeds
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Chia Seeds

Category
Bio products
About This Project

Chia seeds are given 2 times the protein of any other seed, 5 times the calcium of whole milk, in addition to boron, a mineral that helps the absorption of calcium in bones, 2 times the amount of potassium in the bones. bananas, 3 times more antioxidants than blueberries, and 3 times more iron than spinach, in addition to large amounts of omega 3 essential fatty acids. It is also a source of magnesium, manganese, copper, niacin, zinc and other vitamins.

They are a complete source of proteins, providing all the essential amino acids in an easily digestible form. They are also a fabulous source of soluble fiber, the seeds absorb water (9 to 12 times their weight in water) and create a mucilaginous gel.

Due to its high antioxidant content, the seeds remain fresh and edible for a longer time. Chia seeds can be easily stored dry for 4 years without deteriorating the taste, smell or nutritional value, and all without a single chemical or preservative. Antioxidants help prevent the damage of free radicals in your body, premature aging of the skin and inflammation of the tissues.

Chia seeds are also a valuable ally for patients with diabetes because of their ability to slow down how quickly our body converts carbohydrates into simple sugars, controlling blood sugar levels.

Chia seeds are very rich in omega-3 fatty acids, the “good” fats that protect us against inflammation and are important for heart health and cholesterol. It is the vegetable source that most omega 3 has, even more than flax seeds. In addition, chia is so rich in antioxidants that the seeds do not deteriorate or become rancid and can be stored for long periods, which is not the case with flax seeds. For the same weight, chia contains more omega 3 fatty acids than even salmon.

The use of chia seeds as a supplement for animal feed has been proven by experiments with chickens and pigs in which it has been certified that both the eggs and the meat reduce the content of saturated fatty acids in favor of the acids unsaturated, healthier