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| Quantity | Price | Save |
|---|---|---|
| XXXXX | XXXXX | 0.00% |
| XXXXX | XXXXX | 5.00% |
| XXXXX | XXXXX | 8.50% |
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$0.00/Gm
Botanical Name: Salvia hispanica
Plant Part Used: Seeds
Processing Method: Drying
Chia Seeds, Whole, are tiny, nutrient-dense seeds derived from the plant Salvia hispanica, native to Central and South America. These seeds are known for their high fiber, omega-3 fatty acids, and protein content. They have a mild, nutty flavor and can be easily incorporated into a variety of dishes, such as smoothies, oatmeal, salads, and baked goods. Chia seeds are often used for their ability to absorb liquids and form a gel-like consistency, making them a popular ingredient in puddings and energy bars. Store in a cool, dry place, away from direct sunlight, to preserve their freshness and nutritional value.
| Main Producing Countries |
Argentina, Australia, Bolivia, Guatemala, Mexico, Peru and United States
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Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 31g | 47.69% | |
|---|---|---|
| Saturated Fat 3.3g | 15.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 16mg | 0.67% | |
| Total Carbohydrate 42g | 14.00% | |
| Dietary Fiber 34g | 121.38% | |
| Total Sugars 0g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 17g | 34.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 823mg | 63.31% | |
| Iron 8.6mg | 44.44% | |
| Potassium 407mg | 8.66% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Whole | Organoleptic |
| Color | Black | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Purity | NLT 99.95% | USP |
| Oil Content | NLT 30% | USP |
| Peroxide Value | NMT 5.0 meqO/kg | USP |
| Free fatty acids | NMT 2% | USP |
| Microbiology Test | ||
| Total Plate count | NMT 100,000 cfu/g | USP<2021> |
| Yeast & Mold | NMT 10,000 cfu/g | USP<2021> |
| E. coli | Absent | USP<2022> |
| Salmonella | Absent | USP<2022> |
| Enterobacteriaceae | NLT 300 cfu/g | USP<2021> |
| Staphylococcus aureus | NLT 200 cfu/g | USP<2022> |
| Total Coliforms | NMT 10 cfu/g | USP<2021> |
| Listeria spp | Absent | USP<2022> |
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