Chia seeds are unpopular sources of healthy proteins, omega oils, and fiber. They are small and have an oval shape. Another name for chia seeds is chia pets (Loux 2003). From a closer look, they resemble sesame seeds. The most common type of chia found in the marketplace at present is composed of roughly 95% black seed and 5% white (Perricone 2010). However, some retailers are selling pure white seed, and others selling clean black seed. Chia seeds belong to the mint family and are native to Mexico, especially among the Mayans and Aztecs. The ancient Mayans and Aztecs cooked and ate chia seeds before making long treks, or entering into battle to maintain their energy, give them endurance, and control their hunger when food would be hard to find (Perricone 2010). Chia seeds grow tender and sprout daintily with a sweet and soft smell. Historically, the cultivation of chia was in tropical and subtropical areas, from frost-free regions to areas where frosts occurred each year. Chia seeds are relatively unpopular outside Central America. However, they are gradually getting recognition as a superfood due to their many benefits in animal and human nutrition. At present, several countries such as Australia, Mexico, Argentina, Ecuador, Bolivia, Guatemala, Peru, and Paraguay grow chia commercially. Nutrition Content Chia seeds primarily act as sources of omega-3 fatty acids. Chia seeds have the highest percentages of α-linolenic acid recognized (62-64%) and the oil content of chia seeds ranges between 30% and 34% (Preedy et al. 2011; Scheer 2001). Chia seeds contain 20-23% protein and this percentage is higher than that for corn (14%) and wheat (14.7%) (Coates & Ayerza 2009). Chia seeds have 2.3, 2.6, 8.3, and 9.8 times more fiber per 100g of edible share than wheat, oats, corn, and rice respectively (Preedy et al. 2011). Chia seeds also have antioxidants such as flavanols and acids. Present flavanols include myricetin, quercetin, and kaempferol flavonols, while acids include chlorogenic and caffeic acids (Preedy et al. 2011). Caffeic and chlorogenic acids hinder lipid peroxidation and are considerably stronger than ordinary antioxidants such as vitamin E and vitamin C (Kweon et al. 2001). In Support of Chia Food Chia seeds have micronutrients, considerable amounts of vitamin E as well as antioxidants that give double protection, defending the body and its natural oils from oxidation (Preedy et al. 2011). Besides, chia seeds act as suitable sources of minerals like calcium, phosphorous, and magnesium, which help build strong bones (Agin & Jegtvig 2010). Chia seeds also have a high level of lignans, which are phytochemical compounds with anticancer properties. Lignans also serve as phytoestrogens. Chia seeds are nutritious, nonallergenic, and gluten-free and they have very little sodium. These seeds have gained popularity as a superfood because they possess so many health benefits without any identified limitations (Agin & Jegtvig 2010). Health Benefits of Chia First, chia seeds have a neutral flavor and contain large amounts of an omega-3 fatty acid called alpha-linolenic acid. This fatty acid enhances the well-being of the heart and allows weight control. Second, chia seeds are loaded with manganese, calcium, and fiber, which are essential for strong bones and proper digestion (Agin & Jegtvig 2010). Third, chia seeds have a high proportion of protein, and they have all the crucial amino acids, which act as the b