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Functional Breads & Breads With Archaic Seeds


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Recently there has been a great offering in the market of products with archaic seeds like Dinkel, and functional-1 breads with low glycemic index. In this way, suppliers respond to the need of consumers for products that have been as much as possible less treated for improvement by man and for special features that can help in some aspect of health.
CHIA BREAD, with 3,4% seeds Chia (Salvia hispanica) responds to both aforementioned trends. Chia seeds (Salvia hispanica) originated in Mexico. In the Mayan language, Chia meant “power”. Chia was cultivated during the pro-Colombian era at the Central & South America and for centuries its seeds comprised a staple ingredient of the Aztec & Mayan nutrition. The seeds were also offered to their gods and used for making medicinal compounds. Chia seeds are a source of Ω3 fatty acids, proteins and fiber. Moreover, they contain adequate amounts of calcium, iron, magnesium and phosphorus, a variety of vitamins (mainly B complex) and natural antioxidants.
CHIA BREAD, with approximately 3,4% Chia seeds (Salvia hispanica), is a source of Ω3 fatty acids due to the combination of its ingredients and contains α –linoleic acid (ΑLA): 1,33 g / 100 g & 0,49 g/ 100 kcal. ALA contributes to the maintenance of normal levels of cholesterol in blood. This beneficial result is achieved with a daily intake of 2 g ΑLA, which corresponds to a consumption of 150 g CHIA BREAD, as part of a varied and balanced nutrition, which comprises only one aspect of a healthy lifestyle. Additionally, CHIA BREAD is a source of proteins & fiber while at the same time it offers a delicious combination of cereal seeds & flours, rye dough and barley malt.

http://www.eufic.org/article/el/nutrition/functional-foods/expid/basics-functional-foods/