Salvia is a fruit/seed of the cultivated form of Chia (Salvia hispanica).

The Aztec used it during their long and tiring hunting periods, trade journeys or battles in order to survive. Messengers, delivering messages throughout the huge empire used Chia as their food.

One serving of 12 gram (1 level tablespoonful) offers the following:
It contains 7 times more vitamin C than oranges.

6 times more calcium than milk,
15 times more magnesium than broccoli,
3 times more iron than spinach,
more potassium than in bananas!

Nutritional advantages of Salvia:
It is a source of omega-3 fatty acids and natural fibres.
It contains: calcium, folic acid, potassium, magnesium, vegetal protein and essential amino acids.
Also contains a lot of phyto-nutrients, vitamins and minerals.
No after-taste, similarly to lentils or soy beans.
With higher nutritive values than those of lentils or soy beans.

Salvia in clinical researches.

In a longer term research Salvia decreased blood-sugar levels after meals, that is to say, increased insulin sensitivity. In a longer study Salvia lowered blood-pressure and in case of diabetes type II. decreased the probability of the most frequent circulatory risks. In the same study it was proved that Salvia efficiently lowered the risk of heart attacks or occurrences of inflammations and blood-clotting (similar effect as that of Aspirin).

These results justify the high efficiency rate and rich nutritional values of Salvia whose use helps treatments of people suffering heart diseases, diabetes or other illnesses.