Chia seeds have long been a staple of Mexico and Guatemala, and were reportedly a favorite of the Aztecs. In recent years, they’ve gained buzzword status worthy of the likes of quinoa and goji berries for their nutritional content - particularly because they contain the short chain omega-3 fatty acid ALA ( Alpha-linolenic acid). Meanwhile, chia seeds are high in natural antioxidant compounds, such as beta carotene, chlorogenic acid, caffeic acid and flavonoids such as quercetin, myricetin and kaempferol. They are also a source of riboflavin, niacin, thiamine and minerals including calcium, potassium, phosphorus, zinc, magnesium and copper. Chia’s high fiber content has been linked to regulation of intestinal transit, reduction in the glycemic index and its corresponding insulin response, according to a 2013 study in European Food Research & Technology. The study also found that adding chia seeds to bread formulas significantly increases final product levels of proteins, lipids, ash and dietary fiber.