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[ 0 => ''''Chia seed''' is obtained most commonly from '''''Salvia hispanica''''' of the ''Lamiaceae'' family. The sixteenth-century ''[[Codex Mendoza]]'' provides evidence that it was [[Agriculture in Mesoamerica|cultivated]] by the [[Aztec]] in [[pre-Columbian]] times and [[economic historians]] say it may have been as important as maize as a food crop. It was given as an annual tribute by the people to the rulers in 21 of the 38 Aztec provincial states.^{[[Salvia hispanica#cite note-CAHILL-3|[3]]]}', 1 => false, 2 => 'Ground or whole chia seeds are still used in [[Paraguay]], [[Bolivia]], [[Argentina]], Mexico, and Guatemala for nutritious drinks and food.^{[[Salvia hispanica#cite note-Kintzios-4|[4]]][[Salvia hispanica#cite note-5|[5]]]}', 3 => false, 4 => '== Description ==', 5 => 'Chia is grown commercially for its [[seed]], a food rich in [[Omega-3 fatty acid|omega-3 fatty acids]] since the seeds yield 25–30% extractable [[Vegetable fats and oils|oil]], including [[Alpha-linolenic acid|α-linolenic acid]]. The composition of the fat of the oil may be 55% [[Omega-3 fatty acid|ω-3]], 18% [[Omega-6 fatty acid|ω-6]], 6% [[Omega-9 fatty acid|ω-9]], and 10% [[saturated fat]].^{[[Salvia hispanica#cite note-USDA-8|[8]]]}', 6 => false, 7 => 'Typically, chia seeds are small ovals with a diameter of approximately 1 mm (0.039 in). They are mottle-colored with brown, gray, black, and white. The seeds are [[Hydrophile|hydrophilic]], absorbing up to 12 times their weight in liquid when soaked. While soaking, the seeds develop a[[mucilaginous]] coating that gives chia-based beverages a distinctive [[gel]] texture.', 8 => false, 9 => 'Chia (or chian or chien) has mostly been identified as ''Salvia hispanica'' L. Today, chia is grown and consumed commercially in its native Mexico and [[Guatemala]], as well as Bolivia, Argentina, Ecuador, [[Nicaragua]], and Australia.^{[[Salvia hispanica#cite note-9|[9]]]} New patented varieties of chia have been developed in Kentucky for cultivation in northern latitudes of the United States.^{[[Salvia hispanica#cite note-10|[10]]]}', 10 => false, 11 => 'Seed yield varies depending on [[Cultivar|cultivars]], mode of cultivation, and growing conditions by geographic region. For example, commercial fields in Argentina and Colombia vary in yield range from 450 to 1250 kg/ha.^{[[Salvia hispanica#cite note-ayerza1998-22|[22]]][[Salvia hispanica#cite note-coates ayerza1996-25|[25]]]} A small-scale study with three cultivars grown in the inter-Andean valleys of Ecuador produced yields up to 2300 kg/ha, indicating that favorable growing environment and cultivar interacted to produce such high yields.^{[[Salvia hispanica#cite note-ayerza coates2009-20|[20]]]} Genotype has a larger effect on yield than on protein content, oil content, fatty acid composition, or phenolic compounds, whereas high temperature reduces oil content and degree of unsaturation, and raises protein content.^{[[Salvia hispanica#cite note-ayerza coates2009b-26|[26]]]}', 12 => false, 13 => '=== Nutrient content and food uses ===', 14 => 'A 100-gram serving of chia seeds is a rich source of the [[B vitamin|B vitamins]] [[thiamine]] and [[niacin]] (54% and 59%, respectively of the [[Daily Value]] (DV)), and a good source of the B vitamins [[riboflavin]] and [[folate]] (14% and 12%, respectively). The same amount of chia seeds is also a ''rich'' source of the dietary minerals [[calcium]], [[iron]], [[magnesium]], [[manganese]], [[phosphorus]], and [[zinc]] (more than 20% DV) (table).', 15 => false, 16 => 'Chia seeds may be added to other foods as a topping or put into [[smoothies]], [[breakfast cereals]], [[energy bars]], [[granola bars]], [[yogurt]], [[Tortilla|tortillas]], and [[bread]]. In 2009, the [[European Union]] approved chia seeds as a ''[[novel food]]'', allowing chia to be 5% of a bread product's total matter.^{[[Salvia hispanica#cite note-11|[11]]]} Chia seed (''tokhm-e-sharbatī'', meaning "beverage seed") is used to prepare a''[[sharbat]]'' (cold beverage) in [[Iran]].^{[''[[Wikipedia:Citation needed|citation needed]]'']}', 17 => false, 18 => 'They also may be made into a [[gelatin]]-like substance or consumed raw.^{[[Salvia hispanica#cite note-NPR-12|[12]]][[Salvia hispanica#cite note-Wall Street-13|[13]]][[Salvia hispanica#cite note-14|[14]]][[Salvia hispanica#cite note-costantini2014-15|[15]]]} The gel from ground seeds may be used to replace as much as 25% of the egg content and oil in cakes while providing other nutrients.^{[[Salvia hispanica#cite note-16|[16]]]}', 19 => false, 20 => 'Mexican [[Aguas frescas|agua fresca]]<nowiki/>made of chía', 21 => false, 22 => '=== Preliminary health research ===', 23 => 'Although preliminary research indicates potential health benefits from consuming chia seeds, this work remains sparse and inconclusive.^{[[Salvia hispanica#cite note-:0-17|[17]]]} In a 2015 [[systematic review]], most of the studies did not demonstrate a statistically significant effect of chia seed consumption on cardiovascular risk factors in humans.^{[[Salvia hispanica#cite note-18|[18]]]}', 24 => false, 25 => '=== Drug interactions ===', 26 => 'No evidence to date indicates consuming chia seeds has [[adverse effects]] on or interacts with [[Prescription drug|prescription drugs]].^{[[Salvia hispanica#cite note-:0-17|[17]]]}', 27 => false, 28 => '== Decorative and novelty uses ==', 29 => 'During the 1980s in the United States, the first substantial wave of chia seed sales was tied to [[Chia Pet|Chia Pets]]. These "pets" come in the form of clay figures that serve as a base for a sticky paste of chia seeds; the figures then are watered and the seeds sprout into a form suggesting a fur covering for the figure. About 500,000 chia pets a year are sold in the U.S. as novelties or [[House plant|house plants]].^{[[Salvia hispanica#cite note-smithsonianmag1-32|[32]]]}' ]