Salvia hispanica
Chia (Salvia hispanica)
Chia (Salvia hispanica ) is a plant from the mint family ( Lamiaceae), originally found mainly in Mexico. Chia is grown commercially for its seed, since they have a very high content of omega -3 fatty acids, proteins, vitamins, antioxidants and minerals.
Naming
The nickname hispanica ( " Spanish" ) was awarded erroneously Linnaeus, since the plant, imported from Mexico, was also cultivated in Spain. The word chia is derived from the Nahuatl language and is also used for other types, which are used similarly (Salvia columbariae ). He is not to be confused with the actual Spanish sage (Salvia lavandulifolia ).
Description
It is an annual herbaceous plant of the genus of Sage ( Salvia ). This plant reaches heights of growth of up to 1 meter. The opposite leaves are 4-8 cm long and 3-5 cm wide. The flowers are blue and are available in numerous tufts.
Cultivation
Chia is grown now not only in Central Mexico and Guatemala, but also sustainable in several countries of South America and Australia. There are white and black seeds. Among the Aztecs, Chia was a major food crop, fell in the offspring but almost into oblivion. Chia seeds are a supplier of Omega -3 fatty acids and antioxidants not only for humans. They are also used as a chicken feed to obtain eggs, which are enriched with omega- 3 fatty acids. Sowing takes place in late spring, flowering in September, seed harvest is autumn. The plant thrives only in areas without excessive rainfall because of the risk of rot.
Preparation
For centuries, the seeds of Chia are in North America Indigenous eaten raw or dried and used in sauces or as a thickening agent. If they are placed in water, the seeds form a highly mucoid polysaccharide, like flaxseed promotes similar digestion.
The botanical researcher Edward Palmer wrote in 1871:
" To prepare for eating Chia, the seeds are roasted and ground, and by the addition of water results in a slimy mass at a multiple of the previous volume. Depending on your preference is sweetened, and ready is the award-winning semi-liquid center sleeve of the Indians. "
Ingredients
Chia contain up to 38% Chiaöl, 18 to 23 % of high quality protein, and vitamins (vitamin A, niacin, thiamine, riboflavin), minerals (calcium, phosphorus, potassium, zinc and copper), as well as antioxidants. The rest is fiber, which will slime in water partially. Chia seeds contain little sodium. Black and white seeds do not differ in nutrient content. The plant was classified by the FDA as safe. The European Food Safety Authority has approved 2009 chia seeds for bread products with a maximum level of 5 % in November. The appendix contains a description of the production complied with the concentration ranges for the base composition. According to his own opinion of EFSA, it is unlikely that the use of chia seeds and ground chia seeds in bread products is detrimental to health.