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These versatile and nutritious seeds are delicious toasted and sprinkled on salads, added to smoothies or in baking. They make a great vegan egg replacement too.
Grown by Peter and Andrew Fairs in Essex, these chia seeds are the result of five years of crop trials and developments. The tiny oil-rich seeds are harvested from the Salvia hispanica plant, a member of the mint family originating in central America, where chia was a staple food in Aztec cultures, alongside beans and corn.
Toast and sprinkle on salads, use in baking, add to smoothies, porridge or granola.
Advised maximum daily intake: 15g
Unpasteurised seed - do not consume raw.
As an egg substitute
Toast and soak 1 tablespoon of seeds in 3 tablespoons of warm water for 30 minutes to replace one egg in vegan baking.
In baking
Add whole or ground chia seeds to bread mixes at up to 5%
Add whole chia seeds to other baking mixes at up to 10%
Other uses
Add toasted whole chia seeds to breakfast cereal at up to 10%
Add toasted whole chia seeds to fruit, nut, and seed mixes at up to 10%
Add toasted whole, mashed or ground chia seeds to fruit juices or smoothies at up to 15g/day
Chia seeds (Salvia Hispanica)
No Allergens
| Typical values | Per 100g |
| Energy | 1,675kJ / 404kcal |
| Fat | 23.2g |
| of which saturates | 2.3g |
| Carbohydrate | 16.9g |
| of which sugars | 0.8g |
| Fibre | 27.7g |
| Protein | 18.2g |
| Salt | 0.0075g |
| Calcium | 701mg |
| Iron | 7.24mg |
| Magnesium | 231mg |
| Phosphorous | 583mg |
| Omega 3 ALA | 11.5g |
Chia Seeds are high in dietary fibre and Omega 3 ALA oils, and a source of protein.
Suitable for Vegans & Vegetarians.
Grown by Peter Fairs in Essex.
