About Salba®
Salba® is the only ancient grain for which there are acute and long-term human nutritional studies. Salba® has been extensively researched 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 results clearly document the great health potential of Salba® as a functional food, that can be used as a novel agent in the prevention and treatment of cardiovascular disease.
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 diabetes 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), coagulation (fibrinogen, factor VIII, Von Willebrant and fibronolytic factors such as t-PA, iron status and endothelial function.
| Calories | 46 | Dietary fibres | 04.20 g |
| Calories from fat | 37 | Soluble fibre | 00.42 g |
| Total fat | 04.14 g | Insoluble fibre | 03.70 g |
| Trans fat | 0.00 g | Protein | 02.60 g |
| Saturated fat | 0.41 g | Vitamin A | 01.60 IU |
| Polyunsaturated | 3.50 g | Calcium | 92.00 mg |
| Monounsaturated | 0.23 g | Magnesium | 46.00 mg |
| Total Carbohydrates | 4.50 g | Iron | 00.95 mg |
| Sugars | 0.00 g | Thiamin | 00.09 mg |
| Folate (Folic Acid) | 10.00 mcg | Riboflavin | 00.02 mg |
| Selenium | <00.01 mg | Copper | 00.20 mg |
| Niacin | 0.86 mg | Omega-3 Fatty Acid | 02.50 g |
| Omega-6 Fatty Acid | 0.76 g | Omega-9 Fatty Acid | 00.25 g | Antioxidants Orac Value | 840 |
