Vegan, vegetarian, allergen-free
Hodmedod say:
These versatile and nutritious seeds are delicious 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.
Complete Product Details
Sprinkle on salads, use in baking, add to smoothies, porridge or granola.
Advised maximum daily intake: 15g
Cooking instructions
As an egg substitute
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 whole chia seeds to breakfast cereal at up to 10%
Add whole chia seeds to fruit, nut, and seed mixes at up to 10%
Add whole, mashed or ground chia seeds to fruit juices or smoothies at up to 15g/day
Ingredients
Chia seeds (Salvia Hispanica)
Allergy information
No Allergens
Typical values Per 100g
Energy 1,675kJ / 404kcal
Fat 23.2g
of which saturates 2.3g
Carbohydrate 16.7g
of which sugars 0.8g
Fibre 27.7g
Protein 18.2g
Salt 0.01g
Calcium 701mg
Iron 7.2mg
Magnesium 230mg
Phosphorous 583mg
Omega 3 ALA 11.5g
More
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.
