Salba Smart Salba Chia Whole Grain - 12.7 oz. (360 g)
Salba Smart Salba Chia Whole Grain is nature's perfect whole food. Naturally rich in omega-3, fiber, antioxidants, vitamins and minerals, Salba Smart Salba Chia Whole Grain is the perfect gluten free source of healthiness. Studies show that consuming Salba Smart Salba Chia Whole Grain may improve overall health and nutrition. Salba Smart Salba Chia Whole Grain is grain that is a blend of the only two registered varieties of Salvia hispanica L. - Sahi Alba 911 & 912. Salba Smart Salba Chia Whole Grain is the richest whole food source of Omega-3 fatty acids and fiber found in nature.
Why should I eat Salba Smart Salba Chia Whole Grain?
Salba Smart Salba Chia Whole Grain is a nutritional powerhouse, loaded with vitamins, antioxidants and minerals. Richer in protein and Omega-3s than Chia, and higher in fiber than flaxseed, Salba is a functional food that can be enjoyed daily to help manage blood sugar levels, to help reduce the risks of diseases such as heart disease, and to help reduce appetite and increase satiety. Gram for gram, a 12g serving of Salba provides:
- 8x more Omega-3's than salmon
- 25% more dietary fiber than flax
- 30% more antioxidants than blueberries
- 15x more magnesium than broccoli
- 7x more antioxidants than oranges
- 6x more calcium than milk
- 3x more iron than spinach
- 3x more fiber than oats
How do I use Salba?
Use Salba much like flax. Salba is a taste-neutral, functional ingredient that can be incorporated into any recipe or meal. Unlike other whole grains, Salba does not need to be ground before use. Salba grain is frequently added to cereal, yogurt, oatmeal, soups, sandwiches, salads, smoothies and baked goods. It can also be found in everyday foods such as salsa, pretzels, baked potato crisps, tortillas, tortilla chips, baby foods, and baked goods.
How is Salba different from Chia?
The following are some easy ways to incorporate Salba into your daily diet:
- Salba and Chia are from the same species - Salvia hispanica L. - but while Salba is composed of two distinct registered varieties (Sahi Alba 911 & 912), Chia is made up of many different and unregistered wild strains of the species, the nutritional consistency of which can vary greatly. It's a little like comparing a bottle of Cabernet from a single grape variety to table wine made from a number of different grapes: both are 'red wine', but the quality and profile of each is quite different.
- Salba is grown only under strictly controlled conditions in Peru. Due to the resulting nutritional consistency, Salba is the only variety of Salvia hispanica L. that has undergone intensive peer reviewed clinical research with proven beneficial results1. Chia research has confirmed that it can not claim the same clinically proven health benefits2.
- Salba is white and blends easily into almost any food. Chia seeds are mostly black.
- Salba has more Omega 3's, protein, potassium, calcium and iron than Chia.
Sprinkling (whole or ground):
Cereal - sprinkle over the top after adding milk
Sandwiches - sprinkle grain onto spread (so it doesn't fall off)
Salads - sprinkling Salba over the top of your salad dressing adds a nice crunch
Eggs - sprinkle over the top of eggs prepared your favorite way
Mixing (whole or ground):
Cereal - mixed in hot cereal before or after cooking
Sandwiches - mixed in your favorite sandwich spread
Salads - mixed in your favorite salad dressing
Smoothies - mix into your favorite smoothie
Eggs - mix in your omelets or scrambles before cooking
Soups - mix in your favorite soup to thicken
Sauces - mix in any sauce to thicken
Baking (whole or ground):Replace the 1/6 flour in any recipe with ground Salba
Add whole grain to any recipe
1T Whole grain Salba + 1/4 cup of water = 1 egg (stir Salba to prevent clumping, blend gel for best results)
Enhance your muffins, breads, cookies, meatloaf, pie crusts, etc. with Salba!
Try nature's perfect whole food, Salba, today and enrich your body and well being with Omega-3, fiber, protein, calcium, iron and many more nutrients. The possibilities for the uses for Salba Smart are endless, so get creative with your recipies!
Salba - A Labor of Love
For the past 15 years, the visionaries behind Salba have been perfecting the balance of science and agriculture necessary to produce Nature's Healthiest Whole Food. We are passionate about providing only the highest quality product to our customers. Here are just a few of the things that make Salba special:
Salba is farmed in the planet's most optimal climate for the crop: the fertile soils of Central and South America.
Salba is cultivated using drip-irrigation, ensuring an even dispersal of water over the entirety of the crop, just as the ancients did.
Salba is an heirloom crop, which means that only the most nutrient dense seeds are harvested and re-planted to continually yield the most nutrient dense whole food on the planet. Soil is rigorously tested to find the most ideal locations for the next planting.
Salba is harvested at full maturity, guaranteeing the seeds contain the highest density of nutrients. Other purveyors of similar grains or seeds will often harvest early to produce more crops and turn greater revenue. That's not our style.
Salba (salvia Hispanica L) is the subject of numerous clinical studies that support its efficacy.
Salba is the subject of numerous clinical studies that guarantee its efficacy.
More Than Just a Grain...
Salba is an amazingly rich whole food source naturals Omega 3 fatty acids and fiber. Every serving of Salba provides over 3,600mg of Omega-3s and over 6g of dietary fiber. Salba has less than 0.5 net carbohydrates per serving. Gram for gram, Salba has more calcium than whole milk, more iron than spinach and more magnesium than broccoli. It's all- natural, has no trans-fat, is gluten free, has almost no carbohydrates and is certified Non-GMO, Gluten-Free, Kosher and Vegan. Salba is the only ancient seed for which there are acute and long-term human nutritional studies. Salba has been investigated at the Risk Factor Modification Center at St. Michaels Hospital, University of Toronto, Canada, by Dr. Vladimir Vuksan, Associate Professor of Endocrinology and Nutritional Sciences, Faculty of Medicine, in randomized, acute and long-term studies. Clinical results indicate the great health potential of Salba as a functional food, and is the subject of ongoing study in the field of cardiovascular health.