Saturated Fatty Acids (SFA), Mono Unsaturated Fatty Acids (MUFA), Poly Unsaturated Fatty Acids (PUFA)

Organic virgin Chia oil

Réf : CIHBVI

ORGANIC

Virgin Oil
1st cold pressing

Salvia Hispanica is an annual plant of the sage family, native to Mexico and mainly cultivated in South America. Sensitive to frost, native to tropical and subtropical climates, its cultivation in France required the selection of the Oruro® variety. It is from this plant with blue flowers and gray seeds, adapted to our climates, that the seeds we work with come.

BOTANICAL SPECIES

Salvia Hispanica

PART USED

Seed

AGRICULTURAL AREA

South-West France

FINAL PROCESS AREA

South-West France (Perles de Gascogne)

LOCAL SOURCING

CROP DIVERSIFICATION

yellow light, slight green highlights

Round flavor, asparagus and white flowers

Round white flower flavor

Very fluid

Chia (pronounced “Tchia” in the Mayan language) was well known to pre-Columbian civilizations and more particularly the Aztecs. Little by little forgotten after the arrival of the Spanish, Chia and its virtues were rediscovered in the 90s. This oil is the most concentrated vegetable Omega 3 source known to date.

The cultivation of Chia offers new prospects for diversification for the agricultural world and the Oruro® variety adapted to our climates, offers new possibilities for crop rotations. Not very sensitive to diseases and parasites, requires little water and is resistant to dry periods, Chia is well adapted to organic growing conditions, and its short cycle (sowing April-May, harvest September) as well as its early flowering are a also an asset for the reestablishment of bees.

TYPE DE SOURCING

Agriculture

CATÉGORIE

Organic

MODE D’OBTENTION

First Cold Pressed

ADDITIFS

None

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PRODUCT SHEET

NUTRITIONAL CLAIMS

Naturally rich in Vitamin E

Naturally rich in omega 3 fatty acids

FATTY ACIDS

USE

Its composition of Omega 3 (ALA) and Omega 6 (LA) ensures with a consumption of 20g (1.5 tablespoons) respectively more than 500% and 45% of the daily requirements for essential fatty acids (EFA). It thus allows a rebalancing of the ω6/ω3 ratio of your total food intake, generally too rich in ω6 and to get closer to the optimal (5ω6 for 1ω3).