Chia seeds contains more omega-3 fatty acids than any other plant, and more fiber and protein than wheat, barley, oats, corn or rice with no gluten. The seed is also an abundant source of calcium, iron, magnesium, phosphorus, zinc, potassium and copper.
Chia seed is eaten raw, ground into flour for baking, soaked in water or juice to yield "chia fresca" to thicken puddings and sauces, and is used to produce sprouts for salads, sandwiches and omelets, much like alfalfa sprouts.
Chia is a flowering member of the mint family. Once an important agricultural crop to the ancient Aztecs of central Mexico, it is still grown commercially today in Argentina, Ecuador, Guatemala and Australia.
What is the difference between BLACK and WHITE Chia?
Apart from the colour, they are very similar and can be used in the same recipes and cooked for the same amount of time. The only nutritional difference is that black chia is slightly higher in protein than the white, whereas the white is often preferred for it's purity of colour in many applications.