Quinoa

Grown for more than 3-4 thousand years, the ancient Incas and Aztecs called quinoa the “mother grain” and revered it as sacred. Quinoa originated in South America and today it is cultivated in many parts of the world due to the increase in popularity. Quinoa grains range in color: white, red or black.

Quinoa is an edible seed, which contains vitamins A, E and B and is very rich in cellulose, calcium, magnesium, zinc, and iron. Quinoa contains even more phosphorus than most fish species. Quinoa is higher in nutrients like protein and iron than most grains. Additionally, quinoa is also high in lecithin and selenium, which are vital components for the organism to be healthy and fight hardening and degradation of cells.

Quinoa is considered to be one of the healthiest foods in the world. Its important role in eradicating hunger, malnutrition and poverty led the FAO to declare the year 2013 as “The International Year of Quinoa” in hopes to increase awareness, production, and consumption of the grain. Quinoa is gaining more attention throughout the world today and many people already use it in their day-to-day by substituting it for other grains in recipes and creating colorful yet simple dishes. Quinoa may be introduced to an infant’s diet from 8-10 months of age, as it contains protein and amino acids which are important for a baby’s organism.

100g of quinoa contain 5.9g of fat, 64.1g of carbohydrates, 14.2g of protein. Quinoa doesn’t contain cholesterol.

 

Major Benefits of Quinoa

  • A non-GMO product with a high nutritional value.
  • Gluten-free.
  • Improves digestion, metabolism, blood circulation, fights against excess weight and aging.
  • Anti-inflammatory, antiviral, anti-cancer and anti-stress effect due to high consistence of antioxidants.
  • Low glycemic index, which doesn’t spike blood sugar.
  • Very easy to cook (just like rice!). It can be used in salads, soups and all kind of food.