Ricardo Ayerza | Akateeminen Kirjakauppa

In this book, agronomist Ricardo Ayerza and agricultural engineer Wayne Coates trace the long and fascinating history of chia's use, then reveal the scientific story of the plant and its modern potential. They compare fatty acid profiles of chia with our other major sources--fish oil, flaxseed, and marine algae--and provide evidence that chia is superior in many ways. Here are just some of the benefits that chia provides:
- chia has the highest known percentage of alpha-linolenic acid, and the highest combined alpha-linolenic and linoleic fatty acid percentage of all crops
- chia has more protein, lipids, energy, and fiber--but fewer carbs--than rice, barley, oats, wheat, or corn--and its protein is gluten-free
- chia is an excellent source of calcium, phosphorus, magnesium, potassium, iron, zinc, and copper
- chia is low in sodium: salmon has 78 times as much, tuna 237 times as much
- chia exhibits no evidence of allergic response, even in individuals with peanut and treenut allergies
- chia doesn't give off a "fishy flavor," unlike some other sources of omega-3 fatty acid
- superior to other plant and marine sources of omega-3
- low in sodium
- high in protein, lipids, and fiber
- fewer carbs than most other grains
- valued as an energy source for athletic endurance