Chia (Salvia hispanica L.) is a native seed of the North of Mexico to Guatemala region. Nowadays it has been grow in Thailand in the northern area therefore it is target of study for food enrichment and others. This research focused on study of chemical composition of chia seed, the chia seed oil quality inspection and fatty acid profiles. The result of chemical composition of Chia seeds showed that it is important sources of dietary fiber. Chia seeds contains high levels of oil in the range of 27.27-32.84% and there are constituted in 56.43-62.04% of Omega-3 and 17.46-20.55%, of Omega-6. The results of chia seed component suggested that chia seeds should be considered as functional ingredients adding nutritional value. Especially Thai chia seed has exhibited in a rich source of food nutrition. It contributes to value addition in health food product.