Chia seeds are small dark seeds obtained from a plant calledSalvia Hispanica, rich in mineral salts, vitamins and fatty acids.
They have been known for millennia and used in Central and South America, where they are still collected and used today as an important food base. The word "chia" itself, in Aztec means "strength" and the people of some areas of Mexico and Guatemala, where chia is grown, know this well.
Introduced and marketed relatively recently in Europe (2009), their fame is increasingly spreading precisely by virtue of their surprising properties: the seeds contain first of all a high content of calcium and other minerals, such as selenium, zinc, magnesium, iron and potassium, but also vitamin C and essential fatty acids omega3 and omega6.
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