Chia seeds come from the desert plant Salvia hispanica, a member of the mint family. Salvia hispanica seed often is sold under its common name "chia" as well as several trademarked names. Its origin is believed to be in Central America where the seed was a staple in the ancient Aztec diet. The seeds of a related plant, Salvia columbariae (golden chia), were used primarily by Native Americans in the southwestern United States.
Chia seeds have gained attention as an excellent source of omega-3 fatty acid. They also are an excellent source of dietary fiber at 10 grams per ounce (about 2 tablespoons), and contain protein and minerals including iron, calcium, magnesium and zinc.
Emerging research suggests that including chia seeds as part of a healthful eating style may help improve cardiovascular risk factors such as lowering cholesterol, triglycerides and blood pressure. However, there are not many published studies on the health benefits of consuming chia seeds and much of the available information is based on animal studies or human studies with a small number of research participants.
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