Characteristics and utilization of Spanish sage... How to use Spanish sage?

The origins of Spanish lettuce trace back to the era of the Maya and Aztecs. Chia seeds were among the most vital nutrients for these civilizations as far back as 5,500 years ago. The term "chia" derives from the Aztec language, translating to fatty or oily, which explains why the Spanish dressing is predominantly composed of fats. Spanish safflower serves as an excellent source of essential polyunsaturated fatty acids n-3 and n-6, alongside a substantial amount of dietary fiber. Particular emphasis should be placed on the presence of alpha-linolenic acid, a member of the omega-3 fatty acid family. This is crucial because the average consumer's diet contains nearly 20 times more omega-6 acids than omega-3 acids. However, the ideal ratio of n-3 to n-6 acids should be maintained between 1:4 and 1:5. Excessive intake of n-6 acids is not advisable, as it may promote blood clotting and trigger allergic or inflammatory responses. Spanish safflower seeds also contain mineral components (calcium, phosphorus, potassium, and magnesium), vitamins (B1, B2, niacin, folic acid, vitamin C, and A), and antioxidants. Due to their high fat content, chia seeds possess significant caloric value - 100 grams of seeds provide approximately 500 kcal.