Nutritional Value

• The Chia Seeds website asserts that salba seeds have more potent nutritional value than standard chia seeds. Salba contains a stronger concentration of omega-3 fatty acids, and also has a higher protein content. The Aztecs used salba and chia seeds to increase endurance during battle, as both types of seeds contain vitamins and minerals like potassium, magnesium, calcium and folate.
  
  

Flower and Seed Appearance

• Salba flowers and seeds are more aesthetically appealing than chia. Salba blooms are a striking white color, as are the seeds, and chia flowers are a dark blue or purple color. Salba seeds are also grown in more controlled conditions, so that only the white seeds are picked and used for food.
  
  

Cooking with Salba and Chia

• Both chia and salba seeds can be ground into flour and used for cooking baked goods; you can also grind the seeds and add them to yogurt or cereal for a more nutritious meal. Both salba and chia seeds also form a semi-firm gel when they are mixed with water and left to settle for a few minutes. This is the same gel that forms in the stomach when people eat chia seeds without mixing them with water. According to the Health Diaries website, this gel formation is a good thing, because it slows down the process of carbohydrates being turned into sugar in the body. For this reason, consuming salba or chia seeds regularly may be beneficial for diabetics or those with blood sugar issues.
  
  

Water Absorption

• Chia seeds possess less of an ability to absorb water than salba seeds, but both types of seeds take in much more water than flax. The mixture of water and salba or chia seeds makes an ideal bulking agent for hearty foods like oatmeal and even smoothies. The chia or salba gel can help to regulate the appetite as well, while boosting the nutrition of the food. The ability of chia and salba seeds to absorb water also aids in the digestion process; the gel-like mixture is beneficial for those with high levels of hydrochloric (stomach) acid, or conditions that cause inflammation of organs like the gallbladder and appendix, according to the Living Foods website.