Mexican chia

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Mexican chia
Mexican Chia (Salvia hispanica)

Mexican Chia ( Salvia hispanica )

Systematics
Euasterids I
Order : Mint family (Lamiales)
Family : Mint family (Lamiaceae)
Subfamily : Nepetoideae
Genre : Sage ( salvia )
Type : Mexican chia
Scientific name
Salvia hispanica
L.

The Chia [ tʃia ] ( Salvia hispanica ) is an originally almost exclusively in Mexico and Central America occurring plant species of the genus of sage ( Salvia ) within the family of the mint (Lamiaceae).

etymology

The specific epithet hispanica means "Spanish" and was mistakenly assigned by Linnaeus because the plant, imported from Mexico, was also cultivated in Spain . The Spanish word chía is derived from the Nahuatl language ( chian or chien ) and means "oily".

It is also used for other species that produce similar seeds, for example the California Chia ( Salvia columbariae ) and Salvia polystachya, as well as the Sangura ( Hyptis suaveolens ) and the like. a.

It is not to be confused with the sage species Salvia lavandulifolia , which is called Spanish sage, today a variety of Salvia officinalis ( Salvia officinalis subsp. Lavandulifolia (Vahl) Gams ).

description

Salvia hispanica is an annual herbaceous plant . This plant species reaches heights of up to 1.75 meters. The light green stem has four ribs, rounded edges, sparsely branched and hairy. The cross-opposite, egg-shaped, forward-sawn, pronounced pinnate, pointed, may-green, with pale green, finely hairy underside, simple, undivided leaves with fine-haired stalks are 4 to 8 inches long and 3 to 5 inches wide.

Terminal whorl of Salvia hispanica with blue and white flowers Terminal whorl of Salvia hispanica with blue and white flowers
Terminal whorl of Salvia hispanica with blue and white flowers

From the initially light green, later darker buds with two-lipped, densely hairy, tube-like sepals, two-pronged below, keel-shaped above, sharply pointed, the bisexual , zygomorphic , violet-blue or white, two-lipped, overgrown petals appear. The arched, double-lobed upper lip is fine-haired, the lower lip is three-lobed, with a larger, spreading, mostly double-lobed middle lobe, which is almost twice as long as the upper lip. Typically, the colored flowers have a whitish blotch with dark purple dots above the large lower lip.

These are 6 or more in numerous dummy whorls that can be more than 20 centimeters long. The stamens are two pairs (didynamous); the upper pair is sterile, the ovary is above, the stigma is branched, there are egg-shaped, pointed bracts .

After the flowers have wilted, the ripe fruit capsules turn light brown, first on the central inflorescence; this is problematic during harvest. It is a short day plant (KTP).

Four -part Klausen fruits (carcerulus, schizocarp) are formed. When ripe, they divide into very small (average about 2 millimeters long and 1.25 millimeters wide), brown, gray, white, or black; speckled and with crack-shaped spots, stripes; smooth, glossy, oval pseudocereal -Klausen (seeds) (merikarp). The somewhat larger and lighter white Klausen are only produced by white-flowered plants.

The Klausen are very easy; the bulk density is 0.667-0.722 g / cm³, the thousand-grain mass is only approx. 1.3-2 g at 10% moisture content and is thus in the range of quinoa and amaranth . The Klausen can absorb more than ten times their weight in water.

The chromosome number is 2n = 12.

Occurrence

The species is native to southern Mexico to Ecuador. It prefers well-drained, well-ventilated, nitrogen-rich, nutrient-rich, not too salty, sandy, sandy-loamy, not too wet soils and a sheltered, sunny location. It grows in tropical to subtropical regions, is frost-sensitive, but drought-resistant and can thrive in arid zones. The pH range of the soil should be from 5 to 8.5, the temperature range is between 11 ° C and 36 ° C, with 16 ° C to 26 ° C being optimal. It thrives well at altitudes of 400 to 2500 meters. The average yield is around 1000–1500 kg / ha.

cultivation

history

In pre- Hispanic times , S. hispanica was an important agricultural product in Mexico that was used as food, for medicinal purposes and for oil production. According to economic historians, chia was as important as a staple food as corn , and also of greater local importance. It was grown by the Teotihuacán before the Aztecs and then later by the Toltecs , but interestingly not by the Mayans .

Aztec codices from the 16th century such as the Codex Mendoza and the Codex Florentinus provide extensive information on the use of chia and indicate that arable land was used on a large scale for its cultivation. 21 of the last 38 tribute provinces of the Aztec empire delivered chia as a levy; However, after the subjugation of the Aztecs by the Spanish conquerors , the cultivation of chia quickly collapsed.

An ethnobotanical evaluation of sources from the 16th and later centuries suggests that the primary use of chia was predominantly medicinal in nature; Here chia (mainly the seeds, only a few other parts of the plant) is described as a component or ingredient of a recipe. The ailments to be treated are often only imprecisely described and cannot be assigned to any modern diagnosis. Chia dough was also used to make images of gods, which were eaten after the ceremonies.

The seeds were whole and ground for nutrition, and seed mucus and oil were used. In pre-Hispanic times it was common to roast the seeds and grind them into a flour called chianpinolli , comparable to the processing of corn , with which chia was also processed. The flour was used to make tortillas , tzoalli ( tamales ) and various drinks, chianatolli . After 1600, a soft drink made from whole seeds increased in popularity. At the height of its distribution in the 18th and 19th centuries, it was offered by street vendors and landlords across Mexico. In contrast to the medically determined beverages, the water content is higher and the consistency less fluid; Lemon and sugar or fruit juice are added. This preparation is still known today as "Agua de Chia" or "Chia fresca" (also Iskiate). In contrast, the consumption of ground chia has generally fallen out of use. As a result, many of the former varieties have disappeared.

It was only brought back to consciousness in 1997 by the 52-year-old Tarahumara Indian Cirildo Chacarito , who won a 100- mile run in the USA. The American Christopher McDougall then published the book Born to Run , which triggered the chia boom.

Chia oil was used for cosmetic and artistic purposes. In particular, handcrafted vessels were - and still are - treated with a varnish made from chia oil to produce a glossy surface . Chia oil was also the basic material for body painting.

Today's cultivation

Chia is now cultivated not only in central Mexico and Guatemala , but in several countries in South America - Bolivia , Colombia , Peru and Argentina -, in the south of the USA and in Australia and, for example, in Kenya . The plant is only grown in areas without excessive rainfall because of the risk of rot.

Chia was an important food plant for the Aztecs, but it was almost forgotten by the descendants. Chia seeds are not just a source of omega-3 fatty acids and antioxidants for humans ; they are also used as feed for chickens to enrich their eggs with omega-3 fatty acids. The seeds can be harvested 120-180 days after sowing. The average yield is around 600 kg / ha, but it can be more than 2900 kg / ha. The planting distance is 0.5–0.8 m.

Chia seeds
Chia seeds enlarged, length of one seed approx. 2 mm

food

preparation

For centuries, the natives of North and Central America have eaten the seeds of chia raw or dried and used them in sauces or as a thickener . When soaked in water, the seeds form an extremely slimy polysaccharide layer . The sprouts are also edible.

ingredients

Chia seeds contain up to 38% fats , 18% to 23% proteins, approx. 40% carbohydrates and vitamins A , niacin , thiamine , riboflavin and folic acid . It also contains the minerals calcium , phosphorus , potassium , zinc and copper as well as antioxidants. Chia seeds are low in sodium . The rest is dietary fiber , which in water partially turns into mucus or gel. Normal and white seeds differ slightly in nutritional content.

The chia oil contains α-linolenic acid . Measured against the total fat content, the composition can be broken down into 60% omega-3 , 20% omega-6 , 6% omega-9 and 9% saturated fatty acids .

Evaluation in Europe

Since chia seeds have traditionally not been consumed to a significant extent in Europe, they are a novel food ingredient in the European Union under the Novel Food Regulation and require approval. They were from the European Agency for Food Safety ( European Food Safety Authority, EFSA approved) for the first time in 2009 for use in bread products with a maximum content of 5% Chia Seed. In 2005, EFSA initially refused to classify chia seeds as safe because, in its view, the applicant company had not been able to dispel uncertainties about the composition and safety of chia seeds. There is also insufficient information on use in modern times outside of Europe. After another company took over the application and provided additional data, EFSA concluded that it was unlikely that the use of chia seeds and ground chia seeds in bread products would have harmful effects on health, so the application was approved. In 2013, following a further application, chia seeds were approved for baked goods , breakfast cereals and mixtures of fruits, nuts and seeds with a maximum content of 10% each; According to this approval, chia seeds may still be sold as such, but only pre-packaged with a label stating that a maximum of 15 g may be consumed per day. December 2014, one was at the request of the Chilean company, the use in vegetable oils (maximum 10%) and dietary supplements (maximum recording 2 g per day) approved, in December 2017 at the request of the Croatian branch of Meggle AG also use in yogurt (maximum 1 3 g whole chia seeds per 100 g yogurt).

Chia seeds are repeatedly referred to as superfoods and advertised with various health claims, some of which are viewed as marketing hype . So far, however, there are only a few signs of possible positive health effects. A final scientific assessment is therefore not possible. So far, no study has shown that chia seeds help you lose weight. Due to their swelling capacity, however, they act like fiber and can develop a feeling of satiety or a constipating effect. Its nutritional content and digestive effect are comparable to flaxseed .

literature

  • David Betancur-Ancona, Maira Segura-Campos: Salvia Hispanica L. Nova Science, 2016, ISBN 978-1-63484-362-1 .
  • Cecilia Baginsky, Jorge Arenas et al: Growth and yield of chia (Salvia hispanica L.) in the Mediterranean and desert climates of Chile. In: Chilean J. Agric. Res. Vol. 76, No. 3, Chillán set, 2016, doi : 10.4067 / S0718-58392016000300001 .
  • Ricardo Ayerza, Wayne Coates: Chía. Del Nuevo Extremo, 2006, ISBN 978-987-1068-94-4 .

Individual evidence

  1. ↑ Ricardo Ayerza, Wayne Coates: S. 89 f.
  2. ↑ Ernest Small: North American Cornucopia. CRC Press, 2014, ISBN 978-1-4665-8592-8 , p. 313.
  3. ↑ Georg Friederici : Americanist Dictionary. De Gruyter, 1947, p. 170.
  4. ↑ James N. BeMiller, Roy L. Whistler: Industrial Gums: Polysaccharides and Their Derivatives. Third Edition, Academic Press, 1993, ISBN 0-12-746253-8 , p. 231.
  5. ↑ Ricardo Ayerza, Wayne Coates: page 64, f 89th
  6. ↑ Las Chías de México (PDF file; 346 kB), from inin.gob.mx, accessed on May 4, 2017.
  7. ^ AJO Anderson and CE Dibble: An Ethnobiography of the Nahuatl. In: The Florentine Codex. 2nd Rev. Blg. Edition, University of Utah Press, 2012, Book 10; ISBN 978-1-60781-165-7 and 11; ISBN 978-1-60781-166-4 .
  8. ↑ Cecilia Baginsky, Jorge Arenas
  9. ^ HAM van der Vossen, BE Umali: Plant resources of South-East Asia. No. 14, Vegetable oils and fats. Backhuys, Leiden 2001, ISBN 90-5782-095-1 , pp. 120 ff, online (PDF file; 12.4 MB).
  10. ↑ a b c Rocco Bochicchio, Tim D. Philips u. a .: Innovative Crop Productions for Healthy Food: The Case of Chia (Salvia hispanica L.). In: Antonella Vastola: The Sustainability of Agro-Food and Natural Resource Systems in the Mediterranean Basin. Springer, 2015, ISBN 978-3-319-16356-7 , pp. 29–45, doi : 10.1007 / 978-3-319-16357-4_3 , (PDF file; 317 kB).
  11. ^ SL Kochhar: Economic Botany. Fifth Edition, Cambridge University Press, 2016, ISBN 978-1-107-11294-0 , p. 137.
  12. ^ A b c Vanesa Y. Ixtaina, Susana M. Nolasco, Mabel C. Tomás: Moisture-Dependent Physical Properties of Chia (Salvia hispanica L.) Seeds. In:  Industrial Crops and Products. 28 (3), 2008, pp. 286-293, doi : 10.1016 / j.indcrop.2008.03.009 .
  13. ↑ a b Rashid A. Suleiman, Kun Xie, Kurt A. Rosentrater: Physical and Thermal Properties of Chia, Kañiwa, Triticale and Farro as a Function of Moisture Content. ASABE Annual International Meeting, New Orleans, Louisiana, July 26-29, 2015, doi : 10.13140 / RG.2.1.2933.7445 , online (PDF file; 932 kB).
  14. ↑ Merikarp = partial fruit of a fissure fruit.
  15. ↑ a b Ricardo Ayerza, Wayne Coates: S. 96th
  16. ↑ Jack L. Shepard: The Amazing Chia Seed. California State Science Fair Project Summary, 2013, Project Number J 1929, online (PDF file; 14 kB).
  17. ^ Salvia hispanica at Tropicos.org. In: IPCN Chromosome Reports . Missouri Botanical Garden, St. Louis
  18. ↑ Rafaël Govaerts (Ed.): Salvia - World Checklist of Selected Plant Families of the Royal Botanic Gardens, Kew. Last accessed on January 14, 2018.
  19. ↑ Cecilia Baginsky, Jorge Arenas
  20. ↑ Genovevo Ramírez-Jaramillo, Mónica Guadalupe Lozano-Contreras: Potential for Growing Salvia hispanica L., Areas under Rainfed Conditions in Mexico. In: Agricultural Sciences. 6, 2015, pp. 1048-1057, doi : 10.4236 / as.2015.69100 , (PDF file; 6.5 MB).
  21. ↑ Ricardo Ayerza, Wayne Coates: pp. 63, 73 f.
  22. ↑ a b Dr. Günter Harnisch: Chia. Mankau, 2016, ISBN 978-3-86374-202-7 , p. 21 f.
  23. ↑ Ricardo Ayerza, Wayne Coates: p. 65 f.
  24. ↑ Susanna Bingemer: Chia. Gräfe and Unzer, 2016, ISBN 978-3-8338-5686-0 .
  25. ^ Joseph P. Cahill: Ethnobotany of Chia, Salvia hispanica L. (Lamiaceae) . In: Economic Botany . tape 57 , no. 4 , 2003, p. 604-618 , doi : 10.1663 / 0013-0001 (2003) 057 [0604: EOCSHL] 2.0.CO; 2 .
  26. ↑ Exporting chia seed oil to Europe on cbi.eu, accessed on April 29, 2017.
  27. ↑ Chia is the new wonder crop on the farm. In: Daily Nation. (Kenya) December 5, 2015.
  28. ↑ Cecilia Baginsky, Jorge Arenas
  29. ↑ Wayne Coates, Ricardo Ayerza: Commercial production of chia in Northwestern Argentina. In: Journal of the American Oil Chemists Society. 75 (10), 1998, pp. 1417-1420, doi : 10.1007 / s11746-998-0192-7 .
  30. ↑ Basic Report: 12006, Seeds, chia seeds, dried ( Memento of March 12, 2017 in the Internet Archive ) on ndb.nal.usda.gov.
  31. ↑ Michele Silveira Coelho, Myriam de las Mercedes Salas-Mellado: Chemical Characterization of CHIA (Salvia hispanica L.) for Use in Food Products. In: Journal of Food and Nutrition Research. 2 (5), 2014, pp. 263-269, doi : 10.12691 / jfnr-2-5-9 .
  32. ↑ Sukhneet Suri, Santosh Jain Passi, Jyoti Goyat: Chia Seed (Salvia hispanica L.) - A new age functional food. In: 4th ICRISEM, 2016, ISBN 978-81-932074-6-8 , pp. 752-765, online (PDF file; 557 kB), on researchgate.net, accessed on April 28, 2017.
  33. ↑ EFSA (Ed.): Opinion of the Scientific Panel on Dietetic Products, Nutrition and Allergies on a request from the Commission related to the safety of chia ( Salvia hispanica L.) seed and ground whole chia seed as a novel food ingredient intended for use in bread (Request N ° EFSA-Q-2005-059) . ( bfr.bund.de [PDF; 214 kB ; accessed on March 29, 2017]).
  34. ↑ 2009/827 / EG: Commission decision of October 13, 2009 on the authorization of the placing on the market of chia seeds (Salvia hispanica) as a novel food ingredient in accordance with Regulation (EC) No. 258/97 of the European Parliament and of the Council. In: Official Journal of the European Union . No. L 294 of November 11, 2009, p. 14.
  35. ↑ 2013/50 / EU: Implementing decision of the Commission of 22 January 2013 on the approval of an expansion of the uses of chia seeds (Salvia hispanica) as a novel food ingredient in accordance with Regulation (EC) No. 258/97 of the European Parliament and of the Council (announced under file number C (2013) 123) .
  36. ↑ Implementing decision of the Commission of 8 December 2014 authorizing the placing on the market of chia oil (Salvia hispanica) as a novel food ingredient in accordance with Regulation (EC) No. 258/97 of the European Parliament and of the Council .
  37. ↑ Implementing decision (EU) 2017/2354 of the Commission of 14 December 2017 approving an expansion of the uses of chia seeds ( Salvia hispanica ) as a novel food ingredient in accordance with Regulation (EC) No. 258/97 of the European Parliament and of the Council .
  38. ↑ Roland Mühlbauer: Chia seeds: Really a superfood? Website of the pharmacy survey . dated June 24, 2015, accessed on September 22, 2015.
  39. ↑ The truth about 'miracle foods' - from chia seeds to coconut oil In: The Guardian . February 15, 2015.
  40. ↑ Ulbricht et al .: Chia (Salvia hispanica): a systematic review by the natural standard research collaboration. In: Rev. Recent Clin. Trials. Volume 4, Issue 3, 2009, pp. 168-74, doi : 10.2174 / 157488709789957709 .
  41. ↑ Bettina Levecke: Chia seeds: Superfood - super good? In: Spiegel Online . October 17, 2015, accessed October 23, 2015 .

Web links

Commons : Mexican Chia ( Salvia hispanica )  - Collection of images, videos, and audio files