Chia seeds originally comes from Mexico, over 3000 years ago from the Aztecs. Jesuit chroniclers placed chia as the third most important crop in the Aztec culture, behind only corn, beans, and ahead of amaranth. Chia seeds may be added to other foods as a topping or put into smoothies, breakfast cereals, energy bars, granola bars, yogurt, tortillas, and bread.
Chia seeds are a rich source of the B vitamins, thiamin and niacin, and a moderate source of riboflavin and folate. Several dietary minerals are in rich content, including calcium, iron, magnesium, manganese, phosphorus, and zinc.