Nutritional Composition and Uses of Chia (<em>Salvia hispanica</em>) in Guatemala

Abstract

Salvia hispanica L. (chia) is a seed native to Mexico and Central America; in Guatemala it is known as “chan”. It is cultivated in small quantities and sold in neighborhood markets in different areas of the country. Little information exists on the nutritional composition of this seed, so chia samples were obtained in five regions of the country and studied for their macronutrients, minerals, and fatty acids, the form of consumption, and the adequate quantity to mix with water. We found an average of 22% for protein, 18.6% for fat, 67% for alpha-linoleic acid, 19% for raw fiber, and 9 mg/100 g of sodium, among other nutrients. The most frequent form of consumption is mixed with lemonade; the primary known benefits are to lose weight, improve digestion, and as a source of fiber; the adequate amount to mix with water is 0.8% of gel equivalent to 0.4% of seeds.

Keywords

• alfa-linoleic acid
• chia
• consumers
• <em>Salvia hispanica</em> L.