Table 4.

Nutritional mean value of Salvia hispanica L. seeds (14, 20–22, 24).

Energy	MJ/100 g	Dietary fiber*	g/100 g
Energy	2,03	Insoluble Fiber	34.67
Nutrient	g/100 g	Soluble Fiber	4.01
Dry matter	92.2	Antinutritional factor*	g/100 g
Protein	21.1	Phytic Acid	0.71
Fat	32.8	Essential amino acids	g/100 g
Carbohydrate	37.5	Arginine	2.14
Crude Fiber	24.0	Histidine	0.53
Ash	4.6	Isoleucine	0.8
n-6/n-3 ratio	1:3	Leucine	1.37
Mineral	mg/100 g	Lysine	0.97
Sodium	0.94	Methionine	0.59
Potassium	667	Phenylalanine	1.02
Calcium	557	Threonine	0.71
Iron	6.3	Tryptophan	0.44
Magnesium	380	Valine	0.95
Phosphorus	751	Non-essential amino acids	g/100 g
Zinc	4.46	Cystine	0.41
Copper	1.93	Tyrosine	0.56
Selenium	0.006	Alanine	1.04
Vitamin	mg/100 g	Aspartic acid	1.69
Vitamin A	0.05	Glutamic acid	3.50
Vitamin C	<3.0	Glycine	0.94
Vitamin E	0.74	Proline	0.78
Thiamine	0.18	Serine	1.05
Riboflavin	0.04	Fatty acid profile	% on the lipid fraction
Niacin	6.13	Polyunsaturated fatty acids	%
Pyridoxine	0.1	Linoleic acid	18.89
Folate	0.05	Linolenic acid	63.79
Polyphenols	μg/100 g	Saturated fatty acids	%
Caffeic acid	27	Myristic acid	0.06
Ferulic acid	traces	Pentadecanoic acid	0.04
Chlorogenic acid	4	Palmitic acid	7.1
Rosmarinic acid	927	Margaric acid	0.06
Myricetin	118	Stearic acid	3.24
Quercetin	0.17	Arachidic acid	0.24
Kaempferol	0.013	Behenic acid	0.08
Flavonoids	μg/100 g	Lignoceric acid	0.1
Daidzin	6.6	Monounsaturated fatty acids	%
Glycitin	1.4	Palmitoleic acid	0.2
Glycitein	0.5	Margaric acid	0.06
Genistin	3.4	Oleic acid	10.53
Genistein	5.1	Eicosenoic acid	0.16

^*Concentration of dietary fiber and phytic acid on chia flour.