For centuries, Native Indian Peoples in the Americas have used chia seed as a staple food. Aztec warriors subsisted on chia seeds during battles and hunting expeditions. Indians of the Southwest would eat as little as a teaspoon of chia seeds during a 24-hour march. Indians ran from the Colorado River to the Pacific Ocean to trade turquoise for shells, carrying only a pouch of chia seed for nourishment.

There are two colors of chia seeds, white and black. Some claim that the white seeds are more potent but this is not the case. Both types contain essentially the same amount of omega-3, protein, fiber, etc.

One ounce of Chia seed contains as much omega-3 as 8-ounces of salmon, as much calcium as a cup of milk, as much fiber as 1/3 cup of bran, as much iron as 1/3 cup of spinach leaves, as much vitamin C as 2 oranges, and as much potassium as half a banana.
Chia seed is a complete source of dietary protein providing all the essential amino acids. Compared to other seeds and grains, chia seed provides the highest source of protein: between 19 to 23 percent protein by weight.
Rich source of calcium and also contains boron, which acts a catalyst for the body to absorb and utilize the available calcium.
Add to granola, yogurt, energy bars, crackers, soups, sauces, dips, or breads or sprinkle them on salads, pasta, and more!