Chia seeds and sabja seeds are indeed distinct, even if at first glance they’d seem similiar due to their small size and propensity to swell when soaked. Chia seeds come from the Salvia hispanica plant, native to Central and South America, while sabja seeds, also known as basil seeds, originate from the Ocimum basilicum plant, which is more common in India and the Mediterranean region.
Nutritionally, there are differences that might impact how you use them. Chia seeds are higher in omega-3 fatty acids, making them beneficial for heart health. They also contain more calcium and iron. On the other hand, sabja seeds are rich in iron and fiber but have less omega-3 compared to chia. Both are great for digestion due to their high fiber content, but the choice between them might depend on specific dietary needs.
In terms of Ayurvedic perspective, sabja seeds have cooling properties that can pacify Pitta dosha, making them particularly useful in dealing with heat-related imbalances like acidity or skin issues. They are often used in concoctions like faluda, where their cooling effect is beneficial. You might soak them in water for 15 minutes before consumption, allowing them to swell and release their mucilage.
Chia seeds, with their warming nature, can be used throughout the seasons. Their ability to absorb liquid makes them suitable for smoothies or overnight oats, offering more of a sustained energy release, favorable for balancing Vata.
Since you mentioned using these for weight loss, both can aid this journey, as they help you feel fuller and thus can prevent overeating. Consider your health goals and perhaps switch between them based on what your body might need.
For your next step, try incorporating sabja seeds into a morning lemon water drink to kickstart the day, while continuing to enjoy chia in your smoothies.periment with both, observing the effects they have on your body and your overall wellbeing.
