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Chia: Rediscovering a Forgotten Crop of the Aztecs
University of Arizona Press, 2005
Cloth: 978-0-8165-2438-9 | Paper: 978-0-8165-2488-4 | eISBN: 978-0-8165-4683-1
Library of Congress Classification SB299.C5A94 2005
Dewey Decimal Classification 635.6
ABOUT THIS BOOK | AUTHOR BIOGRAPHY | REVIEWS | TOC
ABOUT THIS BOOK
One of the four main Aztec crops at the time of Columbus’s arrival in the New World, chia is now a forgotten food of the Americas. Chia seed oil offers the highest omega-3 fatty acid content available from plants, but today this species is known only for its use in "chia pets." Yet pre-Columbian civilizations used chia as a raw material for medicines and nutritional compounds, while chia flour could be stored for years as a food reserve and was valued as a source of energy on long journeys.
In this book, agronomist Ricardo Ayerza and agricultural engineer Wayne Coates trace the long and fascinating history of chia’s use, then reveal the scientific story of the plant and its modern potential. They compare fatty acid profiles of chia with our other major sources—fish oil, flaxseed, and marine algae—and provide evidence that chia is superior in many ways.
Here are just some of the benefits that chia provides:
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