Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →🥛🌱
Source of protein, calcium, and omega-3; high in fiber and filling
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Milk with Chia Seeds (240 g) has 187 calories. That works out to 78 calories per 100 g. It contains 14.9 g of carbs, 8.6 g of protein, 9.6 g of fat and 6.7 g of fiber. Its 1 µg of B12 covers 40% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 100 g
78
KCAL / 100G
Carbs
6.2g
· 2% DV
Protein
3.6g
· 7% DV
Fat
4g
· 5% DV
Fiber
2.8g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 33% · Protein 19% · Fat 48%
Vitamins
B12
0.4µg · 17% DV
B2
0.18mg · 14% DV
Vitamin K
13µg · 11% DV
B5
0.4mg · 8% DV
Minerals
Calcium
160mg · 16% DV
Phosphorus
90mg · 13% DV
Magnesium
38mg · 9% DV
Zinc
1mg · 9% DV
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 78 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.5g
MONOUNSATURATED
1g
POLYUNSATURATED
0.8g
Omega 6:3 ratio 0.3:1
Below the ideal 4:1 — a good omega balance.
Stir chia seeds into milk and refrigerate for at least 2 hours, or preferably overnight. Stir again after the first 10 minutes to help prevent clumping.
Chia seeds absorb liquid and form a natural gel-like coating rich in soluble fibre. This is what gives the mixture its thicker, pudding-like texture.
Yes, it can be warmed gently, though boiling may make it overly thick. For a smoother result, warm the milk first and then add the pre-soaked chia mixture.
Keep it in a sealed container and consume it within about 2 to 3 days. Discard it if it develops a sour smell, curdling, or an unusual change in colour.
It can be frozen, but the texture may separate or become thinner after thawing. Mix it thoroughly before eating or drinking; fresh preparation gives the best texture.
It works well with oats, cinnamon, fresh fruit, or unsweetened cocoa for a pudding-style breakfast. Fruit adds flavour and variety, while keeping added sugars modest is usually a good idea.
Before exercise, its fibre-rich texture may feel more comfortable when eaten at least 1 to 2 hours beforehand. After training, it can be part of a balanced meal that includes adequate protein.
Chia’s fibre and water-holding properties may support regular bowel movements when you also drink enough fluids. It is not a stand-alone treatment, and suddenly eating a large amount may cause bloating.
People with a milk allergy should avoid it, and those with lactose intolerance may experience symptoms. Anyone with swallowing difficulties should not eat dry chia seeds and should let them fully soak in liquid first.
Its thicker texture and fibre content can make it feel more satisfying than plain milk. Fullness still depends on portion size, accompanying foods, and individual eating habits.
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Nutrition data compiled from USDA FoodData Central and scientific sources.