Let’s get the history lesson out of the way. The word chia is Spanish from chian, or oily. Oily means they’re high in fat content.

Chia seeds originated from Mexico and Guatemala, and humans have been eating them for about 5,500 years. Aztecs and Mayas people used chia seeds to prepare folk medicines, food, and even canvases. During pre-historic times in Columbian societies, chia was the second main crop after beans.

Versatility aside, chief among their popularity is nutrient density: Chia seeds pack a wallop of omega-3 fatty acids, protein, dietary fiber, vitamins, minerals, and polyphenolic antioxidants.

They also absorb water and hold things together well, which makes chia seeds ideal for powders, nutrition bars, breads, and cookies.

You can even use chia seeds as an egg substitute. (Who knew? Now you do.) You can replace one large egg in your recipe with one tablespoon of ground chia seeds and three tablespoons of water.

For a while now, chia seeds have been labeled a super food. Are they overhyped or do they truly earn their A-list status? Let’s take a look at what chia seeds offer.

Eating once ounce of chia seeds each day would provide 18 percent of daily calcium needs, 27 percent of phosphorus, 30 percent of manganese, and smaller amounts of potassium and copper.

Chia seeds provide more omega-3s, calcium, phosphorus, and fiber than flaxseeds. Most people do not consume enough of these essential nutrients.

Plant-based foods have long been associated with a reduced risk of many adverse health conditions, including obesity, diabetes, heart disease, and overall mortality.

They have been shown to support a healthy complexion, increased energy, and overall lower weight.

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