Chia Flour

Chia Flour

Scientific Name
Salvia hispanica L.

Production Areas
Santa Cruz, Bolivia

Organic or Conventional

Chia Flour

Pinole (dried and ground chia seeds) can be used to make breads, noodles, biscuits, etc.

Natural source of omega-3 fatty acids, antioxidants, proteins, vitamins, minerals and dietary fiber. The most important antioxidants in these seeds are: chlorogenic acid, caffeic acid, myricetin, kaempferol, quercetin, beta-carotene (vitamin E) and tocopherol (vitamin E).

Preliminary Health Research
Chia flour can be stored for a long time because it has antioxidants and can be easily transported on long journeys.

It has no cholesterol.

It can be used like any other type of flour.