Omega-3 fatty acids (20%!) in an optimal ratio to omega-6 fatty acids, proteins (20%!), essential amino acids, vitamins, antioxidants and many other ingredients give the impression that we are dealing with “Astronaut food“have to do directly from nature (see Nutritional table below).

Chia means: Energy for the body over a longer period of time while consuming fewer calories.

Nutritional Information Chia – Assumption: 1tbsp = 10g

Nutritional information	Per 100g chia	2 tbsp chia
calorific value	524 kcal (2194 KJ)	105 kcal (439 KJ)
Total fat content	31.4g	6g
Saturated fatty acids	3.1g	0.5g
Trans fatty acids	0g	0g
Omega-6 fatty acids	5.9g	1g
Omega-3 fatty acids	20.36g	4g
Simple Unsaturated fatty acids	2.1g	0.4g
cholesterol	0g	0g
Carbohydrates	37.5g	7.5g
Fiber, total	33.7g	7.5g
Soluble fiber	4g	8.8g
Insoluble fiber	29.7g	6g
protein	21.2g	4g

 

Vitamins	Per 100 g in mg	Reference value in mg*	2 tbsp cover (%)**
Vitamin A	10 IU	***	***
Vitamin B1	0.89	1	18
Vitamin B2, riboflavin	0.2	1.2	3
vitamin B3, niacin	11.2	13	17
Vitamin B6	0.1	1.2	2
Vitamin B8, biotin (folic acid)	12500	30000	8
Vitamin E	29.1	12	50

 

minerals	Per 100 g in mg	Reference value in mg*	2 tbsp cover (%)**
boron	0.03	***	***
Calcium	500	1000	10
iron	6.5	15	10
potassium	600	2000	6
copper	1.5	1.5	20
magnesium	290	300	20
sodium	<0.3	550	<0.01
phosphorus	535	700	16
Selenium	<0.2	***	***
zinc	5	7	14

*based on DACH reference values, recommended per day for a non-pregnant, healthy woman between the ages of 25 and 51 **Percent of the recommended daily intake ***no reference value available

Chia amino acid profile
(all essential - ! - and some semi- and non-essential AS are included)

Amino acid distribution in % of the total content
Aspartic acid	9.10		Isoleucine	4.17
Threonine	3.63		Leucine	6.89
Serine	5.24		Tyrosine	3.41
Glutamic acid	17.94		Phenylanaline	4.83
Glycine	5.18		Lysine	4.71
Alanine	5.05		histidine	2.81
Valine	5.31		Arginine	11.53
Cystine	2.02		Proline	4.04
Methionine	2.75		Trytophan	1.30

amino acids

Amino acids that our organism needs but cannot produce itself are called essential amino acids and must be taken in with food. For humans, valine, methionine, leucine, isoleucine, phenylalanine, tryptophan, threonine and lysine are essential amino acids. Semi-essential amino acids only need to be consumed with food in certain situations, for example during growth or severe injuries. The remaining amino acids are either synthesized directly or obtained from other amino acids through modification. For Children Tyrosine is essential in addition to the generally essential amino acids, since at this age the body's function to produce it from phenylalanine is not yet fully developed. There are also diseases that impair amino acid metabolism, in which case non-essential amino acids may still have to be consumed with food. Chicken eggs, for example, contain all essential or semi-essential amino acids that the human body needs.

Essential fatty acids

There are two groups of essential fatty acids. The leader in the OMEGA-6 family is linoleic acid, and in the OMEGA-3 family it is alpha-linolenic acid.

These two fatty acids are essential because the body cannot produce them itself and therefore relies on them through daily food intake.

The ratio of OMEGA-6 to OMEGA-3 fatty acids should ideally be 5:1. Our diet often contains too few OMEGA-3 fatty acids and an excess of OMEGA-6.

With today's diet, the ratio has shifted to 15-20:1, causing a serious deficiency of OMEGA-3. The consumption of OMEGA-3 fatty acids in food is therefore expressly recommended by scientists and nutrition experts in order to prevent diseases of civilization.

In Chía seed oil, the ratio of fatty acids OMEGA 3 to OMEGA-6 is 3:1. This means a low intake of OMEGA-6 fatty acids and the highest possible intake of OMEGA-3.