Chia Seeds

€6.50

The Central America ancient empires’ culture would reverence to chia seeds as a vital food.

Description

The Central America ancient empires’ culture would reverence to chia seeds as a vital food. The reason why chia seed are so beneficial is because they are very rich in fiber, omega-3 fatty acids, proteins, vitamins and minerals.

When correctly prepared, they are very easy to digest. It is a very versatile ingredient that can be easily added to a multitude of recipes. It can be combined with yoghurt, oat flour, smoothies or even as a substitute for the eggs when baking.

Currently, it is one of the most complete ‘superfoods’ due to its high content of fiber, antioxidants, calcium, proteins, and fatty acids. Therefore, it is perfect to counteract the harmful side effects produced by the free radicals: it fights against premature aging effects and the cellular oxidation, improving the gastrointestinal transit and keeping the musculoskeletal system healthy.

Likewise, chia seeds are ideal to help losing weight since it provides an important amount of fatty acids that allow our body to eliminate accumulated fat.

Simultaneously, it will provide us a feeling of satiety because it can absorb water up to 10 times its weight, creating a thick gel in out stomach due to the soluble fiber and producing that feeling of satiety that will prevent us from keeping on eating.

  • Recommended for those looking for a high fiber contribution, losing weight or in need of a feeling of satiety at any point of the day (for instance, if you are looking for a replacement for your dinner because it is the moment of the day in which you feel more anxiety, the supplementation of chia seeds with some other light food, such as egg flans, would be a good combination).

Ingredients

Semillas de Chia (Salvia Hispanica).

Nutrition Facts

imagen

Product Details

Directions
Añadir 25 g. (aprox. 2 cucharadas) de Chía a un vaso de agua, zumo o leche vegetal y dejar en remojo de una a 2 horas.
Storage
Store in a cool dry place.

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