CHIA
Chia (salvia hispanica) is an herbaceous annual plant, originated in Central America. The chia seed holds many properties as proteins, calcium, boron (mineral that help to fix calcium in the bones), potassium, iron, fatty acids as omega 3, antioxidants, and also trace elements as magnesium, manganese, copper, zinc and vitamins such as niacin, among others. In comparison with other foods, chia has twice the protein than any other seed, five times more calcium than milk, twice the potassium in bananas, three times more antioxidants than blueberries, three times more iron than spinach and seven times more omega 3 than salmon. The chia seed was one of the four main foods for the Central America civilizations, along with amaranth, corn and beans. Chia seeds were used for making medicines and as a food for persons and animals. There are records regarding the crop of chia in the Mexican Valley around 3.500 B.C
SESAME
The sesame seed (sesamum indicum) is an herbaceous annual plant. The origin of the plant can be traced back to India, and Asia is where the largest productions are. Sesame seeds have a large number of proteins, amino acids (methionine), lecithin, phytosterols, calcium, zinc, iron, and unsaturated fats. Sesame can be consumed both in seeds or in the form of oil. Sesame is considered to be the oldest oilseed cropped. While most wild species of sesame originated in the Sub-Saharan Africa, the crop variety came from India.
AMARANTH
The amaranth (amaranthus caudatus) is a plant of the Amaranthaceae family. The plant can adapt easily in many different environments, grows fast and doesn’t require much maintenance. Amaranth is cultivated in Colombia, Peru, Ecuador, Bolivia and Argentina. There are nearly 1.200 different strains of amaranth in the Andes region. Amaranth seeds contain proteins, leucine, calcium, phosphorus, iron, potassium, zinc, vitamin E and vitamin B. It’s calculated that amaranth began being cropped over 4000 years. There are different varieties around the world. It was a fundamental plant for the pre-Columbian civilizations of America. Amaranth was a sacred food and had ond outstanding role in the religious celebrations of these cultures.
QUINUA
Quinua (Chenopodium Quinoa) is a pseudo-cereal of the Amaranthaceae family. It’s cropped in the Andes zone of Peru, Bolivia, Ecuador, Colombia, Argentina and Chile since 5000 years ago. The quinua possess an exceptional balance of proteins, fats and carbohydrates (mainly starch). Among the amino acids in its proteins are noted the lysine (important to the develop of the brain), arginine, histidine (basics for the human develop during childhood). It’s also rich in methionine and cystine, and minerals such as iron, calcium, phosphorus and vitamins. The average protein in the grain is 16%, but can hold up to 23%, which is more than double that any other cereal. The level of proteins it contains is nearly the percentage that the FAO establishes for human nutrition. For this reason, the NASA considers the crop of quinoa as a possible candidate for closed ecological systems and for long-term space travels.
LINUM
Flaxseed or linseed (linum usitatissimum) is the seed of an herbaceous plant of the Linaceae family. It’s stem is use to make textiles and it’s seed, called linseed or flaxseed it’s used to make powder and oil. Linseed contains carbohydrates, fiber, protein, unsaturated fats omega 3 and 6, phytochemicals, antioxidants, B vitamins, folic acid, vitamin E, and minerals such as calcium, magnesium, phosphorus, potassium, zinc and copper.
BEANS
Beans (phaseolus vulagris) it’s an annual species native from Center and South America. It’s cultivated all over the world and the consumption of it seeds is an important part of the diet in many cultures. Beans have a high content of proteins and fiber, and are an excellent source of minerals. It’s also important the high level of folates that reaches and it balanced content of B vitamins except for B12. The varieties of beans in our portfolio are black bean, cranberry, dark red kidney, large lima, light red kidney.
CHICKPEAS
Chickpeas (cicer arietinum) is a species of legume widely spread in India and the Mediterranean. The origin of the crop is thought to be located in the Mediterranean, from where it expanded to Asia and Northern Africa. Chickpeas are rich in proteins, starch and lipids (more than other legumes) especially oleic acid and linoleic acid, which are unsaturated and don’t have cholesterol. It’s also a good source of fiber and calories.
