Known as the running food, chia seed was used as a high energy endurance food and has been recorded as far back as the ancient Aztecs. It was said the Aztec warriors subsisted on chia seed during the conquests. The Indians of the south west would eat as little as a teaspoon full when going on a 24 hour forced march. Indians running form the Colorado River to the California coast to trade turquoise for seashells would only bring the Chia seed for their nourishment.
Taste-wise, chia seeds have a nutty flavor, and are a healthful addition to your diet, sprinkled on cereals, yogurt or salads. You can also eat them whole or mix them into flour when baking bread, muffins or other baked goods. They are also great to sprout.
Chia can be stored for long periods without becoming rancid, and do not require grinding. Chia contains higher levels of omega 3 fatty acids than flax-seeds. Chia seeds typically contain 20% protein, 34% oil, 25% dietary fiber and significant levels of antioxidants. The oil from chia seeds contains a very high concentration of omega-3
fatty acid — approximately 64%. Chia seeds contain no gluten and trace levels of sodium.
Chia seeds also provide fibre, calcium, phosphorous, magnesium, manganese, copper, niacin, and zinc.