The chia plant was cultivated by the Aztecs, Mayans, Incans, and other tribes for a very long time. Originally, the word ‘chia’ meant ‘strength’ in the Mayan language and was a staple food for this culture. It was also an important plant and source for Native Americans.
They are a good source of energy, protein, fat, carbohydrates, and dietary fiber. They also contain calcium, phosphorus, potassium, sodium, zinc, and magnesium. Chia seeds are rich in vitamins C, E, and A, and B-vitamins, such as thiamin, riboflavin, and niacin. 
Chia seeds are a good source of antioxidants as well. The antioxidants present in chia seeds include flavonol glycosides, chlorogenic acid, caffeic acid, kaempferol, quercetin, myricetin, and linolenic acid. These antioxidants help to curb the levels of free radicals in the body. A study published in the Journal of American Oil Chemists Society, suggests that chia seeds also contain very high concentrations of omega-3 fatty acids, which have many health benefits.