Chia (Salvia hispanica L.) are the edible seeds of a flowering plant in the mint family. The 1mm elliptical seeds are varieties of gray, black and white, and when soaked they can absorb up to twelve times their weight in liquid, developing a mucilaginous coating that gives chia-based foods and beverages a gel-like texture.

Partially defatted chia seeds are low in fat, an excellent source of protein and insoluble fiber, and also contain omega-3 essential fatty acids in the form of ALA (alpha linolenic acid), calcium, manganese, magnesium, iron, potassium, phosphorous, thiamine, riboflavin and niacin. The seeds contain phenolic compounds like caffeic acid, chlorogenic acid and the flavonols quercetin, kaempferol and myricetin.*