Top view of Chia seed pudding made with dry seeds soaked in milk in small bows surrounded by spoons, dry chia seeds and kitchen towel on dark table

During my journey of exploring Chia Seed, I have been primarily referring to the black seed that’s highly accessible and recognized. As I know more about the plant I’ve come across more very distinctive information of which I wasn’t aware. I’m not biased in my study; I make every attempt to offer the most accurate information representing the nourishment of the origin. Having my own business, creating products for five decades, has taught me that the health sector can be like a side view mirror; matters might not appear as large as they appear or as exact.

White Chia?

On that note, I’d love to discuss what I have heard about another seed known as white chia. The biggest questions for me are: is the white seed nutritious then the black seed, and are they the only two accessible the chia plant? Well, there’s truly a third seed that’s deemed brownish, but the white and black will be the most recognized and used on the market.

I’ve resourced many companies and brands of white chia seed I am certain that there are lots of good businesses with good intentions. Some say that white is much more nutritious than black. I’ve found no substantial evidence to support that so far. On the other hand, I’ve read that black has more antioxidants. Based upon what I have observed up to now, I believe it’s a photo finish as they’re certainly both very close in nutritional value and are very exceptionally dense.

If there’s more information and great solid clinical information on the market, I welcome the pros to contact me, and I’d welcome the chance to revise this report. I’m always open to learn more, however, the truth just.

More Research

I had a opportunity to speak an expert that’s been retailing chia for many decades, and ask her opinion. She shares the same sense – that black and white seed are extremely close in nourishment, as the black has a tad more antioxidants than white, but white has a little more protein and milder taste.

Additionally, I requested her, who has been dedicated to the study of chia for over twenty five years, about the white seed and this is what he discussed about the subject:

“There have been a whole lot of discussions regarding the numerous seeds being offered (black, the all-white, and the variegated mixed assortment ). However, they’re all Salvia Hispanica L. varieties and, based on the area increased, there’s very little difference. They are all the exact same botanical selection. There’s another botanical selection, the Salvia Columbariae, which has distinct characteristics. Nutritionally, they are extremely similar, used by the North American aboriginal tribes.


Both varieties are out of the mint family. However, the Salvia Hispanica L. variety is a tall mint-like plant with long lengthy purple flowers (black variety) and white flowers (white seed variety) and they’ve been domesticated for variety) and white flowers (white seed variety) and they’ve been domesticated for farming. The Columbariae variety is a little, three-tiered thistle that has purple-colored blossoms, predominantly from the Southwestern areas of North America, and it was a wild crafted seed.

“There are an assortment of brand names too; but a rose by any other name…! These are Salvia Hispanica L. varieties and, whatever the brand name, they all produce the same beneficial results. As a matter of choice, it rests upon the quality and purity of the seeds and, of course, the cost. Check with your provider and request documents regarding purity and other quality control protocols to make certain that you are receiving the food grade seeds rather than the live-stock feed merchandise.”


To summarize, in my opinion, white and black seed are extremely close in nourishment and as someone said, climate and conditions of plants vary. With no extensive long-term studies, it’s not simple to prefer one over the other. The fantastic thing is that chia seed is a very nutritious food, white or black.