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Dec 7, 2023 · Chia seeds are nutritious, antioxidant-rich, and high in fiber and omega-3s. They may support weight loss, heart health, bone health, and more. Learn how to use them in your diet.
May 11, 2023 · This is a detailed review of chia seeds and their nutrient content. Their health effects (both good and bad) are explained thoroughly.
- Annette Mcdermott
- Smoothies. A popular way to use chia seeds is in smoothies. A tablespoon or less of fresh seeds or chia gel is all you need to add texture and nutrients to your fruit and veggie smoothies.
- Salad Dressings. Chia seeds blend well with salad dressing ingredients such as olive oil, vinegars, honey, and lemon juice. Add about a tablespoon of seeds to most any salad dressing recipe.
- Pudding. You may find chia pudding on the menu at organic cafes and health food stores, but it’s simple to make your own versions at home. Chia pudding is similar in consistency to tapioca.
- Baked Goods. If you’re not a fan of chia seeds’ gelatin-like texture, try adding them to baked goods. Chia gel helps keep baked goods moist and may be used in place of eggs or as a thickener.
Feb 21, 2024 · Chia seeds are tiny seeds packed with fiber, protein, omega-3 fatty acids, and antioxidants. Learn how chia seeds may support your heart, digestion, diabetes, and more, and get a simple chia pudding recipe.
- Jenette Restivo
- hhp_info@health.harvard.edu
May 24, 2024 · Chia seeds (Salvia hispanica), also called Salba chia or Mexican chia, are the edible seeds of a flowering plant from the mint family. Native to Mexico and Guatemala, the seeds have a...
Jan 5, 2024 · Chia seeds are high in fiber, omega-3 fatty acids, iron, calcium, and antioxidants. They may help with weight loss, cholesterol, blood sugar, and digestion. Learn how to eat them and compare them with flax and basil seeds.
May 31, 2024 · [1] Chia seeds are readily available and easy to add to meals, whether it be cereals, baked goods, smoothies, or as a salad topping. Read on to learn how chia seeds can benefit your health...
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