Risk/Benefits of the Use of Chia, Quinoa, Sesame and Flax Seeds in Bakery Products. An Update Review

Figures & data

Figure 1. Number of articles published in the last 20 years (2002–2022) containing the words “chia/quinoa/sesame/flax” and “bakery products”. Source = Web of Science Core Collection (WOS).

Figure 2. Percentage of scientific reports on chia, quinoa, sesame and flax seeds over the last 20 years (2002–2022) distributed in research areas (chemistry, toxicology, nutrition & dietetics, food science & technology, business & economics, and agriculture with the keywords “chia/quinoa/sesame/flax” and “bakery products”. Source = Web of Science Core Collection (WOS).

Table 1. Nutritional composition of chia, quinoa, sesame and flax seeds compared with wheat. Data are expressed per 100 g of sample.

	Chia	Quinoa	Sesame	Flax	Wheat
Protein (g)	18–24	12–23	15–25	21–34	11–14
Carbohydrates (g)	25–45	60–74	13–19	20–29	64–85
Total fibre (g)	18–40	7–9.7	3–11	22–28	2–12
Soluble fibre	7–15*	1.6–6.1	NA	20–40*	NA
Insoluble fibre	85–93*	6.8–8.4	NA	60–80*	NA
Lipids	25–40	1.9–14.5	40–60	38–45	1–2
Saturated fatty acids	10	12.3–19	14	8	NA
Monounsaturated fatty acids	11	25–29.5	39	18–20	NA
Polyunsaturated fatty acids	79	58	46	75	NA
Ash	4–6	2–4	5–6	3–6	0.5–1.5
Minerals (mg)
Phosphorus	860–919	140–530	629	622	203–393
Calcium	456–631	27–149	975	236–241	10–44
Potassium	407–726	697–1475	468	826–831	101–478
Magnesium	335–449	26–502	182–351	431	42–103
Iron	8	1–17	7–15	6	1–5
Sodium	16	ND	11–106	32	1–2
Zinc	ND	2.8–4.8	4.5–7.8	ND	1.5–3.7
Copper	ND	1–9.5	NA	ND	0.2–0.8
Vitamins (mg)
Vitamin A	ND	ND	NA	NA	NA
Thiamin (B1)	0.6	0.3–0.4	NA	NA	0.5
Riboflavin (B2)	0.2	0.3.0.4	NA	NA	0.1
Niacin (B3)	8.8	1.1–1.5	NA	NA	5.1
Pyridoxine (B6)	ND	0.5	NA	NA	0.3
Folic acid (B9)	ND	ND	NA	NA	0.1
Vitamin C	1.6	4–16	NA	ND	ND
Vitamin D	ND	ND	ND	NA	NA
Vitamin E	0.5	0.6–5.4	NA	NA	1.4

ND: not detected. NA: not available. * % total fibre

Figure 3. Risk/Benefit associated with the consumption of chia seeds and sensory attributes of cereal-based foods formulated with these seeds.

Figure 4. Risk/Benefit associated with the consumption of quinoa and sensory attributes of cereal-based foods formulated with this pseudocereal.

Figure 5. Risk/Benefit associated with the consumption of sesame seeds and sensory attributes of cereal-based foods formulated with these seeds.

Figure 6. Risk/Benefit associated with the consumption of flax seeds and sensory attributes of cereal-based foods formulated with these seeds.