Chia Seeds Nutrition Facts

Chia Seeds are a dried food with much of its original water removed, which concentrates its flavor and nutrients. They provide protein, dietary fiber, monounsaturated fat, and polyunsaturated fat.
Calories517
Protein17 g
Carbs38.3 g
Fat32.9 g
ProteinCarbsFat
Nutrition for 100 g
Calories517 kcal
Protein17 g
Total Fat32.9 g
Carbohydrates38.3 g
Fiber34.4 g
Total SugarsNot reported
Sodium0 mg
Full nutrient profile
Proximates
Water7.451 g
Nitrogen3.21 g
Protein17.013 g
Total lipid (fat)32.89 g
Ash4.373 g
Carbohydrates
Carbohydrate, by difference38.273 g
Starch0 g
Fiber, total dietary34.4 g
Minerals
Calcium, Ca595.4 mg
Iron, Fe6.043 mg
Magnesium, Mg326.3 mg
Phosphorus, P691.3 mg
Potassium, K642.1 mg
Sodium, Na0 mg
Zinc, Zn5.556 mg
Copper, Cu1.566 mg
Manganese, Mn7.558 mg
Selenium, Se55.2 ug
Vitamins and other components
Thiamin0.5 mg
Niacin8.678 mg
Vitamin B-60.2024 mg
Biotin14.51 ug
Vitamin A, IU54 iu
Vitamin C, total ascorbic acid1.6 mg
Riboflavin0.17 mg
Folate, total49 ug
Folate, food49 ug
Vitamin E (alpha-tocopherol)0.5 mg
Vitamin B-120 ug
Lipids
PUFA 18:2 n-6 c,c5.835 g
PUFA 18:3 n-3 c,c,c (ALA)17.83 g
Fatty acids, total trans0.14 g
Fatty acids, total saturated3.33 g
MUFA 16:10.029 g
MUFA 18:12.203 g
PUFA 18:25.835 g
PUFA 18:317.83 g
Fatty acids, total monounsaturated2.309 g
Fatty acids, total polyunsaturated23.665 g
SFA 16:02.17 g
SFA 18:00.912 g
MUFA 17:10 g
SFA 17:00.063 g
SFA 14:00.03 g
SFA 22:00.032 g
MUFA 14:10.03 g
SFA 20:00.093 g
SFA 15:00.03 g
MUFA 20:10.046 g
Cholesterol0 mg
Amino acids
Tryptophan0.436 g
Threonine0.709 g
Methionine0.588 g
Phenylalanine1.016 g
Tyrosine0.563 g
Alanine1.044 g
Glutamic acid3.5 g
Glycine0.943 g
Proline0.776 g
Isoleucine0.801 g
Leucine1.371 g
Lysine0.97 g
Cystine0.407 g
Valine0.95 g
Arginine2.143 g
Histidine0.531 g
Aspartic acid1.689 g
Serine1.049 g
How to choose and store Chia Seeds
How to choose
Choose well-sealed packages with no moisture, clumping, or off smell.
Storage
Store in a cool, dry place in an airtight container; follow the package date.
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