Quinoa

organic quinoa

Recipes Using Quinoa

Description
Organic Certification GB-ORG-05 (Soil Association)

Quinoa (“Qin-wah”) originated in the Andean region of Ecuador, Bolivia, Colombia and Peru. It was important to the diet of anciet Andean civilizations. The small round grains ( actually they are seeds) are pale brown in colour. The taste of Quinoa is mild and its texture is firm and slightly chewy. When cooked, the grains sweeten and become translucent, ringed with white.

The nutrient composition is very good compared with common cereals. Quinoa seeds contain essential amino acids like lysine and is also high in magnesium, calcium, and iron. Quinoa is gluten-free and therefore it is easy to digest. For these reasons, quinoa is called a superfood.

Quinoa seeds are in general cooked the same way as rice and can be used in a wide range of dishes.
Health benefits of quinoa- from Nutrition-and-you.com

100 g quinoa seeds (grains) provide 368 calories. The grains are moderate sources of energy, and their calorie content may be compared to that of major cereals such as wheat, maize, rice, and that of pulses like chickpea, mung bean, cowpea (black-eye pea), etc.
Quinoa grains carry 14-18 g of protein per 100 g. They compose all the required essential amino acids for the human body in excellent proportions, especially in lysine, which is otherwise a limiting amino acid in grains like wheat, maize, rice, etc.
Quinoa is one of the gluten-free staple foods. Gluten is the protein present in certain grass family grains like wheat, which may induce stomach upset and diarrhea in individuals with celiac disease.
They are a rich source of soluble and insoluble dietary fiber. 100 g provide 7 g or 18.5% of daily requirement of fiber. Fiber increase bulkiness of the food and help prevent constipation by speeding up its movement through the gut. In fact, gastro-intestinal transit time of food is greatly decreased. Fiber also binds to toxins, aid in their excretion from the gut, and thereby, helps protect the colon mucus membrane from cancers. In addition, dietary fibers bind to bile salts (produced from cholesterol) and decrease their re-absorption in colon, thus help lower serum LDL cholesterol levels.
Quinoa grains are indeed very good sources of B-complex group of vitamins, vitamin E (α-tocopherol) and essential fatty acids such as linoleic and α-linolenic acid (18:3). 100 g of grains contain 184 µg or 46% of daily-required levels of folates (B9).
Yellow and red cultivar seeds are excellent sources of vitamin A, folate and antioxidants such as lutein, carotene, crypto-xanthin, and zea-xanthin. Altogether, these compounds indeed functions as powerful anti-oxidants by removing harmful free radicals from the body thus protect from cancers, infection, aging and degenerative neurological diseases.
Quinoa is an excellent source of minerals like iron, copper, calcium, potassium, manganese, and magnesium. Copper is required for the production of red blood cells. Iron is required for red blood cell formation. Magnesium relaxes blood vessels leading to brain and found to have curative effects on depression, and headache. Zinc is a co-factor in many enzymes that regulate growth and development, sperm generation, digestion and nucleic acid synthesis. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor for the powerful anti-oxidant enzyme, superoxide dismutase.

 

Nutrition Benefits
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Culinary
Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries.

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