Chia seeds originally originate from Mexico and Guatemala and have been known for more than 4000 years. Chia is the Mayan word for strength and they were considered essential fuel for runners, travelers and warriors as well as messengers who were said to be able to run all day on a small handful of chia seeds.
The seeds can be used in gluten-free baked goods to bring the dough together or provide a large amount of dietary fibre. They can also be used in porridge, bread or cakes for more dietary fiber and more bite.
Recommendation: Chia seeds (Salvia hispanica) are approved according to the novel food regulation (258/97/EC) as a new food ingredient for use in bread products, which must have a maximum chia seed (salvia hispanica) content of 5%.
The 5% is calculated on the basis of the finished baked bread. Intake of chia seeds must be a maximum of 15 g per day.
Should be stored: Dry and cool
Nutritional content per 100 g:
Energy: 1806 kJ/430 kcal
Fat: 30 g of which saturated fatty acids: 3 g
Carbohydrate: 30 g of which sugars: 0.5 g
Dietary fibre: 30 g Protein: 20 g Salt: <0.04 g