11.3.3 Proteins
The protein content of chia seeds is 15–25% (Ali et al. 2012), similar to the content
present in lentils (23%), peas (25%), and chickpeas (21%) (Olivos-Lugo et al. 2010).
Among proteins, which are readily digestible, the globulins are the major components (52% of total protein fractions), and albumins, glutelins, and prolamins are
present in almost equal proportion (Sandoval-Oliveros and Paredes-López 2013).
Chia seeds contain all the essential amino acids, in particular glutamic acid, arginine,
and aspartic acid (Sandoval-Oliveros and Paredes-López 2013), adding, by virtue of
this, advantages in its use as a source of nutrients (Alvarado 2011).
11.3.4 Vitamins
Vitamins cannot be synthesized by the body and thus necessary to consume in diet
from natural foods (Rendón-Villalobos et al. 2012). Chia seed is a good source of
B-complex vitamins, such as B 6 with 0.1 mg/100 g, thiamine with 0.7 mg/100 g,
riboflavin with 0.2 mg/100 g, and niacin with 7.2 mg/100 g of seed. Vitamin C is
also present with 5.4 mg/100 g of seed (Craig and Sons 2004). da Silva et al. (2017)
reported the average content of vitamin E in chia of 8.1 mg/100 g, with the
appreciable quantities of γ-tocopherol.
11.3.5 Minerals
Minerals, like vitamins, are not synthesized by the body but are necessary for
maintaining the body in optimal health. It is therefore necessary to use external
sources such as food, nutritional supplements, and absorption through the skin, to
ensure an adequate supply of minerals (Rendón-Villalobos et al. 2012). In chia seed,
minerals, such as phosphorus, calcium, potassium, magnesium, iron, zinc, and
copper, are present in adequate amounts along with safe levels of heavy metals for
use in food (Migliavacca et al. 2014). Among the minerals, phosphorus, calcium,
and magnesium are present in the highest proportions (Capitani et al. 2012). A
significant difference between chia and other sources of omega-3 fatty acids is that it
has a low sodium content in the seeds, which makes it an excellent food option for
people suffering from hypertension and those who need a diet with low levels of
sodium (Busilacchi et al. 2013).
11 Chia Seed (Salvia hispanica)
289
The protein content of chia seeds is 15–25% (Ali et al. 2012), similar to the content
present in lentils (23%), peas (25%), and chickpeas (21%) (Olivos-Lugo et al. 2010).
Among proteins, which are readily digestible, the globulins are the major components (52% of total protein fractions), and albumins, glutelins, and prolamins are
present in almost equal proportion (Sandoval-Oliveros and Paredes-López 2013).
Chia seeds contain all the essential amino acids, in particular glutamic acid, arginine,
and aspartic acid (Sandoval-Oliveros and Paredes-López 2013), adding, by virtue of
this, advantages in its use as a source of nutrients (Alvarado 2011).
11.3.4 Vitamins
Vitamins cannot be synthesized by the body and thus necessary to consume in diet
from natural foods (Rendón-Villalobos et al. 2012). Chia seed is a good source of
B-complex vitamins, such as B 6 with 0.1 mg/100 g, thiamine with 0.7 mg/100 g,
riboflavin with 0.2 mg/100 g, and niacin with 7.2 mg/100 g of seed. Vitamin C is
also present with 5.4 mg/100 g of seed (Craig and Sons 2004). da Silva et al. (2017)
reported the average content of vitamin E in chia of 8.1 mg/100 g, with the
appreciable quantities of γ-tocopherol.
11.3.5 Minerals
Minerals, like vitamins, are not synthesized by the body but are necessary for
maintaining the body in optimal health. It is therefore necessary to use external
sources such as food, nutritional supplements, and absorption through the skin, to
ensure an adequate supply of minerals (Rendón-Villalobos et al. 2012). In chia seed,
minerals, such as phosphorus, calcium, potassium, magnesium, iron, zinc, and
copper, are present in adequate amounts along with safe levels of heavy metals for
use in food (Migliavacca et al. 2014). Among the minerals, phosphorus, calcium,
and magnesium are present in the highest proportions (Capitani et al. 2012). A
significant difference between chia and other sources of omega-3 fatty acids is that it
has a low sodium content in the seeds, which makes it an excellent food option for
people suffering from hypertension and those who need a diet with low levels of
sodium (Busilacchi et al. 2013).
11 Chia Seed (Salvia hispanica)
289