The objective of this study was to chemically and nutritionally characterize the commercial chia seeds and oil from Chile and investigate their antioxidant potential by different invitro methods. The chia seed presented a good source of protein (25.32g/100g), oil (30.22g/100g) and total dietary fiber (37.50g/100g), with predominant insoluble fiber (35.07g/100g). The main fatty acids, ranked order of abundance, were α-linolenic acid>linoleic acid>palmitic acid~oleic acid>stearic acid. The triacylglycerols (TAG) in chia oil were identified by direct mass spectrometry using the easy ambient sonic-spray ionization (EASI-MS) technique and linolenic acid (Ln) was present in the most TAG found. The oil also presented a low peroxide index value (2.56mEq peroxide/kg). 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