Scientific Name : Salvia Hispanica Origin : Mexico Common Names : Chia seeds Parts used : Seed, Leaf Vitamins : A, B1, B2, B3, B5, B6, B15, B17, C, D, E, K, Choline, Folic Acid, Inositol, PABA. Minerals : Boron, Calcium, Copper, Iodine, Iron, Magnesium, Manganese, Molybdenum, Phosphorous, Potassium, Silicon, Sodium, Strontium, Sulphur, Zinc, Amylose (a slow-burning starch helpful in treating hypoglycemia), and Electrolytes. Chia has a very good ratio of omega-3 oil to omega-6 oil; with 20-30% protein, 35% oil, 25% fiber. Gluten-free and very low-sodium. It contains the important mineral 'Boron', a catalyst for the absorption of calcium. Domesticated in the valley of Mexico as early as 2,700 B.C., Chia Seeds served as a primary staple food of the Nahuatl (Aztec), Mayan, Incan and other indigenous peoples. One spoon of seed in water was used to supply sustenance for an entire day of hard labor. Related to the Nahuatl words Chiapan ( River of Chia ), and Chia (energy/stren...