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Quinoa or quinua (Chenopodium quinoa Willd.), a highly nutritious food, is an ancient super grain that came originally from the Andes region of South America. Although it is cooked like a grain, botanically it is actually a seed.
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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 : [email protected]
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.