Organic White Chia Seeds – Ola Bio – 300gr
4.85€
Despite their small size, chia seeds are a superfood. Rich in fibre, up to 40%, they are one of the best sources of this essential nutrient in the world. Fibre aids digestion, promotes gut health and contributes to a feeling of fullness, helping weight loss by reducing hunger.
Both white and black chia seeds are also high in protein, offering additional benefits for satiety and overall nutrition. In addition, they have significant amounts of calcium, iron, copper, manganese and phosphorus. Recent research shows potential benefits in reducing blood sugar levels and lowering blood pressure, making chia seeds a valuable addition to a balanced diet.
WHAT ARE THE DIFFERENCES BETWEEN WHITE AND BLACK CHIA SEEDS?
The main distinction between white and black chia seeds lies in their colour. While they have almost identical nutritional compositions, the white Chia seed is the richest source of omega-3 (60% range of ALA alpha-linolenic acid in its oil), with an additional high content of antioxidants, fibre, vitamins, minerals and protein compared to the traditional black seed.
SO WHY ARE WHITE CHIA SEEDS MORE EXPENSIVE?
If white and black chia seeds come from the same plants and have the same nutritional composition, why are white chia seeds more expensive? The answer is because they are considered rare. Because far fewer white chia seeds are produced, growers can charge more for them and consumers seem happy to pay the higher price for the more aesthetically pleasing color of the seeds.
WHITE AND BLACK CHIA SEEDS IN FOOD
Despite their slight nutritional differences, white and black chia seeds share the same taste. They can be used alternatively in various recipes and consumed in various ways. Whether added to cereals, smoothies, yoghurts or incorporated into bread or tortilla recipes, these versatile seeds offer culinary versatility.
Chia seeds, known for their water-absorbing properties, can even be eaten raw without soaking. They can be sprinkled over food or ground into a gel-like substance for use as an egg substitute in baking.