Inca Health - Quinoa - Peru

From the Andean Mountains, feel the most pure

essence of nature.

Address : Calle Ayacucho 328, Miraflores

Lima 18 – Peru

Phone : (511) 445-1561

Fax : (511) 445-1670

E-mail : info@incahealth.com

QUINOA “Super Crop”

(Chenopodium quinoa Wild)

WHY TO TRY QUINOA?

There are at least 5 good reasons why to try it:

1. Good source of protein

2. Loaded with minerals and vitamins

3. Ideal for vegetarian and diabetic people

4. Gluten Free

5. Is easy to cook

However, the most important thing is that quinoa is the perfect food for those

countries where the malnutrition indexes in children are high and where the meat

or milk isn’t available.

The quinoa is the easiest way to transport a high quantity of protein since it doesn’t

involve the particular packaging, the special environment and the expensive cost of

transportation that the meat or milk product requires. What's more, one dish with

quinoa can replace one dish of any kind of meat, which means that is a cheap,

easy to get and prepare, high nutrient dish.

The quinoa can become the solution for almost every malnutrition population and

furthermore, accessible economically for everyone.

uinoa, considered as a “super crop” by the Union Nation because of it

high content of protein, is an ancient food that has been cultivated in

South America since the times of the Incas, who held the crop to be

sacred and referring it as the “mother of grains”. Incas used it to sustain the Inca’s

armies to keep them strong for their long journeys. Each year, the Inca emperor

broke the soil with a golden spade and planted the first seed.

The National Aeronautic and Space Administration (NASA) has concluded that

quinoa is a complete natural source of nutrients for humans and has selected it as

an important food source for longer duration space flights.

Technically quinoa is not a true grain, but the pods are actually the seed of a plant

called chenopodium quinoa.

Quinoa seed range in color from ivory to

pinks, brown to reds, or almost black

depending on the variety. Three main

varieties are cultivated; one producing

very pale seeds, called the white or

sweet variety; a dark red fruited variety

called red quinoa; and a black quinoa.

The plant grows from 4 to 6 feet high and has many angular branches. The flower

heads are branched and large clusters of seeds at the end of a stalk. The plant will

grow in a variety of conditions but favors a cool, arid climate and higher elevations.

Q

NUTRITIONAL VALUE

Eight amino acids are generally regarded as essential for humans since are the

ones that the human body can’t synthesize. Unlike wheat or rice, Quinoa contains

an almost perfect balance of the eight essential amino acids so it’s considered to

be a complete high protein source. No single food can supply all of life's essential

nutrients but quinoa comes close. It contains 12% to 18% of protein - containing up

to 50% more protein than most of the other grains - and it’s a good source of

dietary fiber, phosphorus, calcium, magnesium, iron, vitamin A, vitamin E and

several vitamins B.

Moreover, the Quinoa is low fat

and gluten-free, easy to digest

so this is a nutritious alternative

grain for those with gluten

sensitivity. For all its nutritional

components, Quinoa has many

health benefits such as: helps

the migraine headaches, provide

cardiovascular health,

antioxidant protection, improve

the digestive system and more.

This is a healthful food choice

especially for vegetarians,

vegans that require a high

source of protein and for

everyone who likes savory or

sweet dishes.

QUINOA, Uncooked Nutritional value per 100 gr (3.5 oz) Energy 370 kcal 1540 kj

Carbohydrates 64 g

Starch 52 g

Dietary Fiber 7 g

Fat 6 g

Polyunsaturated 3.3 g

Protein 14 g

Water 13

Thiamin (Vitamin B1) 0.36 mg 28%

Riboflavin (Vitamin B2) 0.32 mg 21%

Vitamin B6 0.5 mg 38%

Folate (Vitamon B9) 184 μg 46%

Vitamin E 2.4 mg 16%

Iron 4.6 mg 37%

Magnesium 197 mg 53%

Phosphorus 457 mg 65%

Zinc 3.1 mg 31%

Source: USDA Nutrient Data Base

USES

Nowadays, quinoa is use to replace the rice or couscous, but it can be used in

many different ways. They can be boiled and added to soups, use the quinoa flour

for baked goods or pastas, for breakfast, desserts, flakes, tortillas and more.

When cooked the Quinoa has a light and fluffy texture, while the quinoa flour has

demonstrated value as a partial wheat-flour substitute for enriching unleavened

bread, cakes and cookies.

The simplest way to cook quinoa is by the absorption method, like rice or prepares

a delicious risotto.

Once cooked, quinoa can also be cooled and served as a salad.

Another common use of the quinoa is to prepare

quinoa bar. Mix the quinoa with some brown

sugar, eggs, orange juice, raisins, nuts or any

other ingredient you will like and you will get a full

protein and vitamin bar.

Not only that, but you can also combine the

quinoa with other natural product such as maca,

to get a better and delicious energetic bar, ideal

for those who plays sports to combat the physical

and mental exhaustion.

Quinoa beverage has been also introduced into the international market with

different savor: dark berry with quinoa, mango passion with quinoa, pina colada

with quinoa among others.

Using quinoa is so easy that you can create any flavor combination you want, like

quinoa with chocolate flavor or vanilla flavor. Prepare quinoa muffins for kids,

quinoa granola for breakfast or an incredible quinoa soup for lunch and dinner. Just

by adding some quinoa to the normal recipe you will get from a non nutritional food

to a powerful, rich in nutrient super food.