Salba grain is a brand name for the seeds of the chia plant. The product is marketed as high in omega-3 fatty acids and other heart-healthy substances. Its healthy properties are similar to flaxseed, but offers additional benefits. For example, Salba/chia contains the largest percentage of healthy fatty acids of any known crop. Though you can find brown chia seeds, Salba grain is white.
Origins
Chia is a name for plants in the Salvia hispanica species, a form of mint. The name comes from the term "chain", an ancient Aztec word for "oily". When Christopher Columbus arrived in the Americas in the late 15th century, chia was one on the main four crops grown by the indigenous Aztec people. In 2011, chia or Salba is still cultivated in Central and South America. Though humans have used the grain for food for centuries, most modern North Americans may only know Salba in the form of "chia pets." These novelty gifts grow a fine layer of grassy hair when wet due to the chia seeds on their surface.
Nutrition
According to Lauren M. Cass, MS, a 3 oz serving of chia contains as much omega-3 as 9 oz of salmon, as much calcium as two cups of milk, the same fiber as a cup of bran, as much iron as 4 cups of spinach, the same protein levels as a cup of kidney beans and the same amount of potassium as a large banana.
Diabetes Claims
The Salba website claims that Salba grain has a medical patent relating to its use in diabetic diet management. Salba can help stabilize blood glucose and blood pressure, as well as reduce inflammation in the body. These claims are backed up by reports from the Harvard Health Letter in December 2010. However, the editor P. J. Skerret points out that studies are still not conclusive despite promising early research. In addition, the grain is only slightly more effective than wheat bran -- so it's no miracle cure.
Uses
When pounded, Salba grain and chia seed makes a gluten-free flour. The flour is neutral-tasting. Much like flaxseed, using Salba or chia flour helps to fortify baked good with higher nutritional value than plain wheat flour. You could also use Salba in a salad or stir-fry, or as a crunchy pizza topping. When combined with water to create a gel, Salba grain can make a healthy replacement for egg and cooking oil. Of course, you may just want to eat Salba grains whole as a snack.
References
- University of Arizona Press: Chia Rediscovering a Forgotten Crop of the Aztecs
- Salba: Salba A Labor of Love
- Harvard Health Publications: A Chia Pet for diabetes?
- Drexel University: "Chia Seed Flour: Gluten Free Alternative"
- Purdue University College of Consumer and Family Sciences: Chia and Flaxseed What You Never Knew About Them
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