Many of us mistakenly think that sabja and chia are the same things. Read to know their differences
Over time, people have developed a keen awareness of their health and wellbeing. In fact, more people are including superfoods in their diets these days. These are both packed with nutrients and offer a variety of advantages. Chia and Sabja (Basil) seeds are two of the most well-liked superfoods today amid the surge of superfoods. However, because of how similar they look, there seems to be a lot of confusion over the two, and most people are unable to differ Chia from Sabja seeds. So, here is everything you need to know about them in case you were ever puzzled between the two.
Since it is a Mexican native, chia seed lacks an Indian name. However, it frequently gets mixed up with basil seeds, also known as sabja in Hindi. Chia seeds differ from Sabja in a number of aspects, including appearance, origin, and health advantages. Chia seeds and sabja seeds are related to the mint family, which explains the similarities.
Origin: Sabja seeds are indigenous to India and the Mediterranean, whereas chia seeds are indigenous to central and southern Mexico.
Shape: Chia seeds are elliptical in shape like little rice grains, while Sabja seeds are oval like Chia seeds.
Color: Grey, black, white, and occasionally even brown seeds can be found in chia seeds. Even the black ones are not completely black in colour, though. On them, however, is a drab pattern or a mosaic. Sabja seeds, in contrast, are all the same shade of black.
Flavour: Chia seeds don't have a distinct flavour of their own and are simple to add to any recipe. While the subtle basil flavour of sabja seeds can be tasted in drinks and desserts.
Soaking: Chia seeds require some time to soak up water. It has the unusual capacity to absorb more than ten times their weight in order to gel. Within seconds of being combined with water, sabja seeds swell. When contrasted to soaked chia seed, the translucent covering that forms around the seed gives it the appearance of being considerably larger in size.
Consumption: Between the two, there is a significant difference in consumption. Prior to consumption, sabja seeds must be prepared and should ideally be submerged in water for a minimum of two hours. However, depending on your preference, Chia seeds can be eaten either raw or soaked in water.
Nutritional content: Both seeds provide the body with a wide variety of nutrients. Both are loaded with essential nutrients like antioxidants, fibre, calcium, and protein. While basil seeds are a rich source of iron, chia is a fantastic source of omega-3.
The key advantage of both seeds is their capacity to fill you up easily; as a result, you prefer to refrain from eating throughout the day. Both keep your body hydrated since they are taken when combined with water. To reap their full advantages, though, make sure to include them in a balanced diet.