Flaxseeds are great seeds to add to your diet — they’re very high in the all-important omega-3s that everyone needs more of and chia is often compared to flax because it has similar amounts of omega 3 and some other nutrients. But chia has the edge. Here’s why:
Chia is full of antioxidants where flax has only trace levels of antioxidants.
Chia beats flax in terms of fiber, calcium, and selenium. Flax beats chia in terms of magnesium and potassium.
Chia has less fat and fewer calories than flax.
Chia is hydrophilic, and flax is not.
Chia is bioavailable, and flax is not. You don’t need to grind chia seeds — your body is capable of digesting its soft shell and absorbing the nutrients. Flax has a hard, indigestible shell and it needs to be ground down before you eat it in order for your body to be able to absorb the nutrients.
Chia has a longer shelf life than flax. Chia’s shelf life is up to five years after it’s harvested. Flax has a shelf life of a maximum of two years after it’s harvested, but usually flax is ground to release its nutrients, and ground flaxseeds typically last around 6 to 16 weeks if stored correctly.
Chia is pretty much taste-free, which means you can add it to a variety of foods and recipes to boost the nutrient profile. Flax has a distinctive taste that some people just don’t like, and because it has a taste, you can’t add it to other recipes without altering the taste.
All in all, chia is the hands-down winner when it comes to packing a nutritional punch. No wonder the tiny seed is replacing flax in many people’s diets!
