Chia (Salvia Hispanica L.) is a herbaceous plant belongs to Lamiaceae family. The seed colour are black, grey and spotted black seed with size ranging from 1 to 2 mm. Chia is planted in April or May and harvested in October. The objective of the study is to determine the nutritional analysis and antioxidant properties of Chia seed. Nutritional analysis was done for moisture, protein, fat, carbohydrate, calcium, iron, total ash and crude fibre. Determination of antioxidant activity of Chia seed was done for Percent (%) anti radical activity (DPPH), Total phenolic content and Total Flavonoid Content. In proximate composition of Chia seed powder (per 100g) showed energy content 397.85 kcal, carbohydrate 10.36 g, protein 18.34 g, total fat 31.45g, moisture 6.60 g, total ash 4.74g, crude fiber 28.51 g, calcium 573.89 mg, iron 6.80 mg, Total Phenol content 8.21 mgGAE. Hence, Chia seed powder found higher in protein, calcium, crude fiber, iron and lower in carbohydrate. Chia seeds have enormous nutritional capability hence further research may be envisaged to prepare in combination with other super foods different health supplement which can be beneficial to different age group people as per needs of their age. Research could be advanced to bring down the cost chia seeds within the reach of the common people through development of different breeds and varieties of chia seeds using genetic engineering.