tains 42.12% total carbohydrates (incuding 34.4% total dietary
fiber), 30.74% total lipids, 16.54% protein, 5.8% moisture,
and 4.8% ash. (Valdivia-López, M. Á. and A. Tecante,
http://dx.doi.org/10.1016/bs.afnr.2015.06.002, 2015). In addition, the seed contains high amounts (335–860 mg/100 g) of
calcium, phosphorus, potassium, and magnesium, with lesser
amounts ( 4.58–16 mg/100 g) of sodium, iron, and zinc.
The predominant lipids in chia are α-linolenic acid (ALA;
an omega- 3 fatty acid) and linoleic acid (LA; an omega- 6 fatty
acid), with lesser amounts of palmitic (saturated fatty acid),
oleic (omega- 9), and stearic (saturated) acids. ALA and LA are
the only two essential fatty acids for humans—lipids that people must ingest in their diet because their bodies cannot synthesize them. Of the fatty acids in chia, ALA comprises about
60%, and LA about 20%. ALA is a precursor to the longer-chain
FIG. 1. A. Black and white chia (Salvia hispanica) seeds. Brown-colored seeds are likely immature. B. Magnified view of chia seeds.