Chia seeds

Originally, the chia plant comes from Mexico and belongs to the genus of sage plants. The seeds of the chia plant contain five times as much calcium as milk, more iron than spinach, and more antioxidants than blueberries, including phenolic acid. This ingredient mix makes the chia seed a so-called superfood. In addition, it is considered to be digestive and satisfying due to the high content of fiber, as similar to basil, flea or linseed, they form a jelly-like consistency, in conjunction with liquid or moist foods. The seeds increase their weight by nine to tenfold. It is a thickener and well suited as a vegan substitute for egg white or gelatin. The most common is chia seed in muesli, yoghurt or pastry. In January 2013, the European Food Safety Authority (EFSA) approved chia seeds as a novel food ingredient with extended uses. Baked goods, cereals, nut-fruit mixtures may be used for max. 10% Chia seeds included. EFSA recommends that you do not consume more than 15g of unprocessed chia seeds per day as long as long-term studies are lacking.