Chia Seeds
Salvia hispanica · chia seeds · chiazaden
Chia Seeds: what every chef needs to know
Chia seeds are the seeds of Salvia hispanica, a member of the mint family native to Central America and Mexico. In the EU chia seeds are recognised as a "novel food" under Novel Food Regulation EC 258/97, approved in 2009. Chia seeds have an exceptionally high content of alpha-linolenic acid (ALA, omega-3 fatty acid): approximately 17g per 100g. This is the highest ALA content of any plant seed. Another key characteristic is enormous water absorption: chia seeds can absorb 12 to 15 times their own weight in water, forming a gel. This property makes them ideal as a plant-based binding agent in puddings, dressings and as an egg substitute (1 tablespoon chia seeds + 3 tablespoons water = 1 egg equivalent). Chia seeds themselves have almost no flavour and are highly versatile. They contain no EU-14 allergens.
Chia Seeds: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 / USDA FoodData Central.
Chia Seeds: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Chia Seeds: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Chia Seeds: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Chia Seeds: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Dried chia seeds are available year-round. Grown in Mexico, Argentina and Bolivia.
Chia Seeds: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Chia Seeds
How do I use chia seeds as an egg substitute in recipes?
Mix 1 tablespoon chia seeds (approximately 10g) with 3 tablespoons (45ml) water and leave for 10–15 minutes until a gel forms. This chia gel replaces 1 egg as a binding agent in baked goods, pancakes and vegan cakes. Suitable for: binding and moisture retention. Not suitable as an egg replacement for airy whipping (meringue).
What is the omega-3 value of chia seeds compared to fish?
Chia seeds contain approximately 17g ALA (alpha-linolenic acid) per 100g, the plant-based omega-3. ALA must be converted in the body to EPA/DHA (the fish form), which is not efficient. Chia seeds are therefore a good plant-based omega-3 source for vegan guests, but do not fully replace fish oil supplements in terms of bioavailability.
How long can I store chia pudding in the refrigerator?
Prepared chia pudding (soaked chia seeds in plant milk or fruit juice) keeps for a maximum of 5 days in a sealed container in the refrigerator at 0–4°C/32–39°F. Always label with preparation date and expiry date. Add toppings and fruit just before serving to limit microbiological growth.
At what temperature should you store Chia Seeds?
Store Chia Seeds at cool and dry, <20°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Chia Seeds professionally?
The primary professional technique for Chia Seeds is Soaking to gel. Always verify core temperature with a calibrated probe thermometer.
Does Chia Seeds contain allergens?
Chia Seeds is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
