Chia:Rediscovering a Forgotten Crop of the Aztecs

Description

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 treenut allergies – chia doesn’t give off a fishy flavor| unlike some other sources of omega-3 fatty acid – superior to other plant and marine sources of omega-3 – low in sodium – high in protein| lipids| and fiber – fewer carbs than most other grains – valued as an energy source for athletic endurance