About Us

Salba is the most nutrient dense variety of Salvia hispanica L , derived from the mint family, Chia. It is the blend of the only two registered  varieties of Salvia hispanica L – Sahi Alba 911 & 912 and thus also most consistent from crop to crop.

Today Salba is considered by experts as the most nutritionally complete food in nature. It is the richest plant – based source of Omega 3 Fatty Acids and dietary fibre, has the highest protein content of any seed / grain and contains high levels of of antioxidants, calcium, magnesium and iron.

Salba contains no trans – fats, is low in carbohydrates and is certified Non – GMO, Vegan, Kosher and Gluten – free.

It is now grown under controlled conditions in some of the most nutrient- rich soils in the world – the pristine land surrounding the Amazon Basin in Peru. The soil’s natural nutrient stores have never been depleted so Salba is packed with more naturally occurring beneficial vitamins and minerals than many fruits, vegetables and dairy products farmed elsewhere.

Salba is 100% natural. It is grown using cutting edge and traditional agricultural techniques.It is sown mechanically and  not chemically treated  pre sowing and post harvest . It is allowed to ripen and the seeds are mechanically harvested. In the warehouse, debris, such as straw, weed rests and foreign debris are separated from the seeds.

Salba is the only ancient grain for which there are acute and long term human nutritional studies. Salba has been extensively by Dr. Vladimir Vuksan, Associate Director of the Clinical Nutrition and Risk Factor and Modification Centre at St. Michael’s Hospital, University of Toronto, Canada and professor at the University of Toronto, Faculty of Nutritional Sciences and Faculty of Medicine, Toronto. In randomized acute and long term studies, the clinical resultd clesrly document the great health potential of Salba as a functional food.

Salba is the only food that holds a medical patent  (60-274.256). The patent pertains to Salba’s ability to manage the effects of blood sugar regulation and the dietary approaches to such management. It is focused on methods of improving associated metabolic abnormalities, specifically with Salba and methods of use in these seeds in lowering blood pressure, blood glucose and post-prandial glycemia. Also it is associated with helping risk factors such as inflammatory factors (hi-C reactive protein), coagulaton (fibrinogen), factor VIII, Von Willebrant and fibronolytic factors such as t-PA, iron status and endothelial function.

Singapore Heart FoundationHealth Promotion BoardVegetarian Society of Singapore

Singapore Nutrition And Dietetics AssociationDiabetic Society SingaporeSingapore Food Manufacturers Association



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