chia seeds (Salvia hispanica ) peruvian

详情

 Properties Fiber
The chia contributes *7.6 gr. Of fiber per **0 gr. Of seed, which is equivalent to **0% of the daily recommendations for the adult population.
Fiber has the ability to increase the volume of fecal bolus that travels in the digestive tract. This is mainly due to its ability to absorb a significant amount of water. Consequently, the fecal matter, the end product of digestion, becomes more voluminous and smooth, because it is more hydrated. In addition, increasing the size of the faecal bolus stimulates intestinal transit, which reduces the length of stay in the digestive tract, while helping to regulate bowel movements, avoiding constipation, diverticulosis, colon cancer.
On the other hand, fiber can form solutions with the gastrointestinal content, so that the substances that have to be absorbed are more difficult to do, as happens to glucose (sugar) and fats. Thanks to this function, fiber contributes to the prevention of multiple diseases such as cardiovascular disease, diabetes, as has been shown in innumerable epidemiological studies.
Proteins
Chia contains ****3% protein. A larger quantity than traditional cereals such as wheat (*3.7%), maize (9.4%), rice (6.5%), oats (*6.9%) and barley (*2.5%). The results indicate that Chia Benexia is a good quality protein source and suggest the importance of incorporating this non-traditional food source into the usual diet as a complement to other foods.
Chia protein is gluten free. Gluten causes celiac disease.
Vitamin B
Chia is a good source of vitamin B. If you compare the vitamin content of chia with other cereals, it is shown to be higher in niacin than corn, soybeans, and rice. The content of thiamin and riboflavin is similar to that of rice and corn.
La Chia is an excellent source of calcium, phosphorus, magnesium, potassium, iron, zinc and copper.
Chia has 6 times more calcium, *1 times more phosphorus and 4 times more potassium in **0 gr. Than milk.
Iron levels of chia, are very high being this level unusual for seeds. Comparing the level of iron containing chia with other traditional products that are known as sources of this mineral, chia has 6, 1.8 and 2.4 times more iron in **0 gr. Than spinach, lentils and liver, respectively.
Antioxidants
Air pollution, tobacco smoke, herbicides, pesticides or certain fats are some examples of elements that generate free radicals that we ingest or inhale. This excess can not be eliminated by the body and they damage the membranes of our cells, finally coming to destroy and mutate, thus facilitating the way for the development of different types of diseases. Antioxidants are a group of plant compounds that block the damaging effect of so-called free radicals. Most antioxidants are found in plant foods, which means that including fruits, vegetables, vegetables and whole grains in our diet is so beneficial.
The most important antioxidants that contain chia are Chlorogenic acid and Caffeic acid, in addition to containing Miricetine, Quercetin and Kaempferol. Both compounds are primary and synergistic antioxidants and contribute in greater proportion to the strong antioxidant activity of chia.
Many researches show that Quercetin is a powerful antioxidant capable of preventing the oxidation of fats, proteins and DNA and that these antioxidant properties are significantly more effective than other flavonoid compounds. Caffeic acid and Chlorogenic acid, protect from free radicals and inhibit fat peroxidation. These antioxidant properties are much stronger than those of ferulic acid, in addition to common antioxidants like vitamin C (ascorbic acid) and vitamin E (alpha-tocopherol)
Epidemiological studies indicate that consumption of high levels of foods and beverages rich in antioxidant compounds can protect against cardiovascular disease, lung cancer and stomach cancer. In particular, flavonoids such as Quercetin have a close relationship in reducing the risk of cardiovascular disease.
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