Chia: Rediscovering a Forgotten Crop of the Aztecs

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9780816524884: Chia: Rediscovering a Forgotten Crop of the Aztecs
Review:

"A book filled with intriguing information about chia, its history, uses, and nutritive value." --"SIDA""Admirably [raises] chia seeds in the reader's consciousness." --"Plant Science"

From the Publisher:

One of the four main Aztec crops at the time of Columbus's arrival in the New World, chia is now a forgotten food of the Americas. Chia seed oil offers the highest omega-3 fatty acid content available from plants, but today this species is known only for its use in "chia pets." Yet pre-Columbian civilizations used chia as a raw material for medicines and nutritional compounds, while chia flour could be stored for years as a food reserve and was valued as a source of energy on long journeys. In this book, agronomist Ricardo Ayerza and agricultural engineer Wayne Coates trace the long and fascinating history of chia's use, then reveal the scientific story of the plant and its modern potential. They compare fatty acid profiles of chia with our other major sources fish oil, flaxseed, and marine algae and provide evidence that chia is superior in many ways. Here are just some of the benefits that chia provides:- chia has the highest known percentage of alpha-linolenic acid, and the highest combined alpha-linolenic and linoleic fatty acid percentage of all crops- chia has more protein, lipids, energy, and fiber but fewer carbs than rice, barley, oats, wheat, or corn, nd its protein is gluten-free- chia is an excellent source of calcium, phosphorus, magnesium, potassium, iron, zinc, and copper- chia is low in sodium: salmon has 78 times as much, tuna 237 times as much- chia exhibits no evidence of allergic response, even in individuals with peanut and tree-nut allergies- chia doesn t give off a fishy flavor,? unlike some other sources of omega-3 fatty acid The need to balance the essential fatty acid content of the human diet, combined with the need for a safe, renewable, omega-3 fatty acid source, positions chia to become one of the world's important crops. As this insightful study shows, current nutritional understanding provides an excellent opportunity to reintroduce this important food to the world.

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Ayerza, Ricardo; Coates, Wayne
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Descripción University of Chicago press. Estado de conservación: New. Brand New. Nº de ref. de la librería 0816524882

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Ayerza, Ricardo; Coates, Wayne
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Descripción University of Arizona Press, 2005. Paperback. Estado de conservación: New. Nº de ref. de la librería DADAX0816524882

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Descripción University of Arizona. Estado de conservación: BRAND NEW. BRAND NEW Softcover A Brand New Quality Book from a Full-Time Bookshop in business since 1992!. Nº de ref. de la librería 2050951

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Ayerza, Ricardo; Coates, Wayne
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Descripción University of Arizona Press, United States, 2005. Paperback. Estado de conservación: New. 226 x 150 mm. Language: English . Brand New Book. One of the four main Aztec crops at the time of Columbus s arrival in the New World, chia is now a forgotten food of the Americas. Chia seed oil offers the highest omega-3 fatty acid content available from plants, but today this species is known only for its use in chia pets. Yet pre-Columbian civilizations used chia as a raw material for medicines and nutritional compounds, while chia flour could be stored for years as a food reserve and was valued as a source of energy on long journeys. In this book, agronomist Ricardo Ayerza and agricultural engineer Wayne Coates trace the long and fascinating history of chia s use, then reveal the scientific story of the plant and its modern potential. They compare fatty acid profiles of chia with our other major sources fish oil, flaxseed, and marine algae and provide evidence that chia is superior in many ways. Here are just some of the benefits that chia provides:- chia has the highest known percentage of alpha-linolenic acid, and the highest combined alpha-linolenic and linoleic fatty acid percentage of all crops- chia has more protein, lipids, energy, and fiber but fewer carbs than rice, barley, oats, wheat, or corn, nd its protein is gluten-free- chia is an excellent source of calcium, phosphorus, magnesium, potassium, iron, zinc, and copper- chia is low in sodium: salmon has 78 times as much, tuna 237 times as much- chia exhibits no evidence of allergic response, even in individuals with peanut and tree-nut allergies- chia doesn t give off a fishy flavor,? unlike some other sources of omega-3 fatty acid The need to balance the essential fatty acid content of the human diet, combined with the need for a safe, renewable, omega-3 fatty acid source, positions chia to become one of the world s important crops. As this insightful study shows, current nutritional understanding provides an excellent opportunity to reintroduce this important food to the world. Nº de ref. de la librería AAN9780816524884

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Ayerza, Ricardo; Coates, Wayne
Editorial: University of Arizona Press, United States (2005)
ISBN 10: 0816524882 ISBN 13: 9780816524884
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Descripción University of Arizona Press, United States, 2005. Paperback. Estado de conservación: New. 226 x 150 mm. Language: English . Brand New Book. One of the four main Aztec crops at the time of Columbus s arrival in the New World, chia is now a forgotten food of the Americas. Chia seed oil offers the highest omega-3 fatty acid content available from plants, but today this species is known only for its use in chia pets. Yet pre-Columbian civilizations used chia as a raw material for medicines and nutritional compounds, while chia flour could be stored for years as a food reserve and was valued as a source of energy on long journeys. In this book, agronomist Ricardo Ayerza and agricultural engineer Wayne Coates trace the long and fascinating history of chia s use, then reveal the scientific story of the plant and its modern potential. They compare fatty acid profiles of chia with our other major sources fish oil, flaxseed, and marine algae and provide evidence that chia is superior in many ways. Here are just some of the benefits that chia provides:- chia has the highest known percentage of alpha-linolenic acid, and the highest combined alpha-linolenic and linoleic fatty acid percentage of all crops- chia has more protein, lipids, energy, and fiber but fewer carbs than rice, barley, oats, wheat, or corn, nd its protein is gluten-free- chia is an excellent source of calcium, phosphorus, magnesium, potassium, iron, zinc, and copper- chia is low in sodium: salmon has 78 times as much, tuna 237 times as much- chia exhibits no evidence of allergic response, even in individuals with peanut and tree-nut allergies- chia doesn t give off a fishy flavor,? unlike some other sources of omega-3 fatty acid The need to balance the essential fatty acid content of the human diet, combined with the need for a safe, renewable, omega-3 fatty acid source, positions chia to become one of the world s important crops. As this insightful study shows, current nutritional understanding provides an excellent opportunity to reintroduce this important food to the world. Nº de ref. de la librería AAN9780816524884

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Descripción Estado de conservación: New. Depending on your location, this item may ship from the US or UK. Nº de ref. de la librería 97808165248840000000

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Descripción University of Arizona Press Tucs, Tucson. Softcover. Estado de conservación: New. 215 pages. Softcover. New book. FOOD. One of the four main Aztec crops at the time of Columbus's arrival in the New World, chia is now a forgotten food of the Americas. Chia seed oil offers the highest omega-3 fatty acid content available from plants, but today this species is known only for its use in "chia pets." Yet pre-Columbian civilizations used chia as a raw material for medicines and nutritional compounds, while chia flour could be stored for years as a food reserve and was valued as a source of energy on long journeys. In this book, agronomist Ricardo Ayerza and agricultural engineer Wayne Coates trace the long and fascinating history of chia's use, then reveal the scientific story of the plant and its modern potential. They compare fatty acid profiles of chia with our other major sourcesÑfish oil, flaxseed, and marine algaeÑand provide evidence that chia is superior in many ways. Here are just some of the benefits that chia provides: - chia has the highest known percentage of alpha-linolenic acid, and the highest combined alpha-linolenic and linoleic fatty acid percentage of all crops - chia has more protein, lipids, energy, and fiberÑbut fewer carbsÑthan rice, barley, oats, wheat, or cornÑand its protein is gluten-free - chia is an excellent source of calcium, phosphorus, magnesium, potassium, iron, zinc, and copper - chia is low in sodium: salmon has 78 times as much, tuna 237 times as much - chia exhibits no evidence of allergic response, even in individuals with peanut and tree-nut allergies - chia doesn't give off a "fishy flavor," unlike some other sources of omega-3 fatty acid The need to balance the essential fatty acid content of the human diet, combined with the need for a safe, renewable, omega-3 fatty acid source, positions chia to become one of the world's important crops. As this insightful study shows, current nutritional understanding provides an excellent opportunity to reintroduce this important food to the world. (Key Words: Food, Chia, Aztec). book. Nº de ref. de la librería 77102X1

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Ayerza, Ricardo; Coates, Wayne
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Descripción University of Arizona Press, 2005. Estado de conservación: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: In this book, agronomist Ricardo Ayerza and agricultural engineer Wayne Coates trace the long and fascinating history of chia's use, then reveal the scientific story of the plant and its modern potential. They compare fatty acid profiles of chia with our other major sources--fish oil, flaxseed, and marine algae--and provide evidence that chia is superior in many ways. Here are just some of the benefits that chia provides: - chia has the highest known percentage of alpha-linolenic acid, and the highest combined alpha-linolenic and linoleic fatty acid percentage of all crops- chia has more protein, lipids, energy, and fiber--but fewer carbs--than rice, barley, oats, wheat, or corn--and its protein is gluten-free- chia is an excellent source of calcium, phosphorus, magnesium, potassium, iron, zinc, and copper- chia is low in sodium: salmon has 78 times as much, tuna 237 times as much- chia exhibits no evidence of allergic response, even in individuals with peanut and treenut allergies- chia doesn't give off a "fishy flavor," unlike some other sources of omega-3 fatty acid- superior to other plant and marine sources of omega-3- low in sodium- high in protein, lipids, and fiber- fewer carbs than most other grains- valued as an energy source for athletic endurance. Nº de ref. de la librería ABE_book_new_0816524882

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Ayerza, Ricardo; Coates, Wayne
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Descripción University of Arizona Press, 2005. Paperback. Estado de conservación: New. book. Nº de ref. de la librería 0816524882

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Descripción University of Arizona Press, 2005. PAP. Estado de conservación: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Nº de ref. de la librería CE-9780816524884

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