Flax, Chia, or Hemp? A Nutrition Showdown
We all know that eating flax, chia, and hemp seed is good for our health (even if we aren’t entirely sure why). In a nutshell – or should I say, a “seed” shell – flax, chia, and hemp all contain alpha linolenic acid (ALA for short); the parent fat of the omega 3 family. Susan Macfarlene here to discuss these important omega 3 sources.
Omega 3 is an essential fat because our body is unable to make it (although we can convert small amounts of ALA into DHA and EPA, the type of omega 3 found in algae and animals that eat algae). The heart healthy benefits of consuming omega 3 have been well-established, although most of these benefits have been attributed to EPA and DHA. In a recent review (1), ALA was found to have a modest benefit in the prevention of heart disease, diabetes, and osteoporosis, and demonstrated the following health-promoting properties (1):
- Reduced hardening of plaque
- Lowered blood cholesterol
- Promoted healthy artery walls
- Prevented clots from forming
- Prevented arrhythmia
- Lowered inflammation
However, what research on ALA does not answer is what the best source is between the popular choices of chia, flax, and hemp seed.
One of the first crops domesticated by humans, flax has been commercially produced in the United States since 1753 and is used today for both its oil and seed (2). By weight, flax is 41% fat, 20% protein, and 28% fibre (containing both soluble and insoluble fibre), with a highly desirable omega 6 to omega 3 ratio of approximately 0.3:1 (3). In addition to being a good source of vitamin E (3), flax seeds also contain calcium, magnesium, and phosphorus. The nutritional composition of 100 g and 1 tbsp of ground flaxseeds seeds can be viewed below (USDA database):
|Nutr. Info||100 g||1 tbsp (7 g)|
|Omega 3 (g)||22.8||1.6|
|Omega 6 (g)||5.9||0.4|
Flax seeds are also rich in bioactive substances, most notably lignans, which exert health-promoting properties as a phytoestrogen and antioxidant (3). For example, lignans from flax seed have been shown to decrease biomarkers of breast cancer in premenopausal women (4), as well as supress the growth of tumours (5). Furthermore, the bioactive substances in flax may lower cholesterol (especially in post-menopausal women), reduce the risk of comorbidities associated with obesity, and mitigate inflammation (3).
Chia seeds are a relative of the mint family and were traditionally used in Central and South America as a medicinal and staple food (6). In North America, chia seeds gained popularity in the 1980s as “Chia Pets”; terracotta figurines that sprouted chia seeds to resemble an animal’s fur or hair. Nowadays, people are more likely to consume, rather than grow, chia seeds, thanks in part to their impressive nutritional profile.
By weight, chia seeds are 53% fat, 35% carbohydrate, and 12% protein (containing all nine essential amino acids) and are a good source of both insoluble and soluble fibre (6). In addition, chia seeds are high in antioxidants and contain the minerals calcium, magnesium, phosphorus, potassium, and selenium. Unlike flax seeds, which in their whole form will pass through digestion unabsorbed, chia seeds can be digested and absorbed in their whole form (6). The nutritional composition of 100 g and 1 tbsp of chia seeds can be viewed below (USDA database):
|Nutr. Info||100 g||1 tbsp (11 g)|
|Omega 3 (g)||17.8||2.0|
|Omega 6 (g)||5.8||0.6|
There is a lack of high-quality evidence to support the use of chia seeds in the prevention and management of chronic diseases. Nonetheless, a few studies have suggested that chia seeds may help prolong satiety (7), reduce blood pressure and inflammation, and keep post-meal blood sugars stable (8).
Hemp seed has seen its fair share of controversy since it hails from the same plant as marijuana. Because of this, both Canada and the United States had regulations that limited, or outright banned, the growing of hemp seed, despite its very low content of THC (
0.2%), which is effectively removed by processing and cleaning (9,10). Thankfully, these bans have been lifted, allowing North Americans to reap the nutritional benefits of these hearty seeds.
By weight, hemp seeds are 20% to 25% protein, 20% to 30% carbohydrate, 25% to 35% fat, and 10% to 15% insoluble fiber (11). In addition, they are a good source of magnesium, phosphorus, iron, and manganese, and contain incredibly high levels of antioxidants (11). The nutritional composition of 100 g and 1 tbsp of chia seeds can be viewed below (USDA database):
|Nutr. Info||100 g||1 tbsp (10 g)|
|Omega 3 (g)||8.7||0.9|
|Omega 6 (g)||28.7||2.9|
Hemp seeds are unique in that they contain stearidonic acid (SDA); an intermediary in the pathway that converts ALA into the longer-chain EPA and DHA (11). Because of the presence of SDA, it is possible that an increased amount of EPA and DHA could be made from hemp seeds (compared to other plant sources of omega 3), but this has yet to be proven through research.
Similar to flax and chia, the fatty acid profile of hemp seeds exerts a favourable effect on lipid profile and markers of cardiovascular health (11). Furthermore, hemp seeds and oil contain phytosterols, which are plant-derived compounds that resemble cholesterol but have an LDL-lowering effect (12, 13).
Which to Choose – Hemp, Flax, or Chia Seed?
What’s clear is that flax, hemp, and chia seeds are all an excellent choice and provide a good source of plant-derived ALA, along with an array of nutrients and antioxidants. Of the three, flax provides the highest source of ALA and most ideal ratio of omega 6 to 3. On the other hand, hemp is the highest in protein and provides an excellent source of zinc, while chia seeds are the highest in calcium and fibre. To me, there is no clear winner among the 3, which is why I recommend including all of them in your diet. Just keep in mind that because of the high antioxidant and polyunsaturated content of these fats, it’s best to store them in your fridge or freezer and be mindful of cooking practices that could introduce free-radicals, such as high-temperature cooking.
Flax, Chia, or Hemp. Find out why these sources of omega 3 are so important in your diets, especially for plant-based dieters.
Chia Seeds Vs. Hemp Seeds: SPICEography Showdown
You are here: Home / SPICEography Showdown / Chia Seeds Vs. Hemp Seeds: SPICEography Showdown
Chia seeds and hemp seeds are often listed alongside flax seeds as superfoods. If you are trying to choose between them, you will need to consider what each has to offer. Our chia seeds vs. hemp seeds SPICEography Showdown will show you how the two seeds compare to each other. Let’s break things down.
How are chia seeds and hemp seeds different?
The obvious difference between chia and hemp seeds is the fact that they come from two unrelated plants. They have different appearances and are used differently. Hemp seeds are larger, golden brown, and have an oval shape while chia seeds are small and speckled but mostly black. You also use them differently. To get the most from chia seeds, you will need to soak them. Chia seeds are mucilaginous, which means that they contain a soluble fiber that becomes gelatinous when it comes into contact with water. Mucilage is great for improving the speed at which food passes through the bowels as well as for reducing cholesterol in the blood. Chia seeds are rich in several minerals including calcium and phosphorus.
Hemp seeds contain more than twice the amount of chia seeds’ protein in the same serving size; however, you will not get as much fiber. Hemp seeds are not mucilaginous. They also have iron, which you won’t find in chia seeds but they lack the chia seeds’ calcium. Both seeds provide zinc, but hemp seeds provide much more of it.
Both types of seeds are good sources of omega 3 and omega 6 fatty acids, but chia seeds contain a lot more of the omega 3 acids while hemp seeds contain more of the omega 6 fatty acids.
Chia seeds have a mildly nutty flavor that is similar to the extremely mild flavor of poppy seeds. When used in small amounts, the flavor is almost undetectable; however, they are dense with an intense crunch like poppy seeds. Note that the crunch only lasts as long as it takes for the seeds to absorb water. When they are placed in contact with water, they quickly become soft. Hemp seeds have a nutty taste with earthy notes that makes their taste similar to that of sunflower seeds.
Can you use chia seeds as substitutes for hemp seeds and vice versa?
From a nutritional standpoint, both seeds are good for you even though they each have their own distinct nutritional profile. The fact that they differ in terms of size, appearance and texture means that may not work well in all the same dishes. For example, chia seeds are often used as vegan egg substitutes. They are soaked in water so that they release their mucilage. They can then be added to any baked goods that require a binder. Because hemp seeds are not mucilaginous, they cannot replace chia seeds in vegan recipes since they will not help to bind ingredients.
Hemp seeds are often added to dishes to provide a crunchy texture. They can be sprinkled over oatmeal or salads like sunflower seeds or pine nuts. While chia seeds can be used in salads, they should be consumed quickly as they will soften as soon as they absorb moisture. That ability to soak up moisture and to get soft makes them unsuitable for providing a crunchy texture to wet foods like oatmeal.
When should you use chia seeds and when should you use hemp seeds?
Use chia seeds if you need to replace eggs in baked goods or if you need a poppy seed substitute. You can use them to top bread and other baked goods as you would use poppy seeds. Use hemp seeds in the same way that you would use sunflower seeds or pine nuts. Sprinkle them over vegetables or use them to top casseroles.
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Chia Seeds Vs. Hemp Seeds: SPICEography Showdown You are here: Home / SPICEography Showdown / Chia Seeds Vs. Hemp Seeds: SPICEography Showdown Chia seeds and hemp seeds are often listed