The quinoa is shrub seeds eaten there in many colors: white, red, black and blue. It comes from South America. Cultivated by the Incas about 3000 BC
The quinoa was great nutritional importance in the pre-Columbian cultures of the Andes. It was the second main food after potatoes and followed by corn.
Today is highly esteemed for its nutritional value and the United Nations has ranked as hypertrophy for its high protein content (13%).
In contrast to the rice or wheat, which are low in lysine, quinoa contains balanced content of essential amino acids for humans, making unusually complete foodstuff.
The quinoa is considered whole grains. These are foods that include whole and intact seed, without removing any of its parts. Conversely, when the seeds are ground, as in white bread, white rice and white pasta, then it means that they have been treated to obtain a thinner, lighter texture. Unfortunately, most of the nutrients and fiber removed during this process.
Whole grains, such as quinoa, provide essential vitamins, minerals and fiber, which help regulate the digestive system and provide a feeling of fullness for longer periods during the day.
The quinoa contains no gluten and has high concentrations of iron, B vitamins, magnesium, phosphorus, potassium, calcium, vitamin E and fiber. It is one of the few plant foods that are considered to be “complete protein” and has all the essential amino acids. Also, quinoa has a high proportion of protein – carbohydrate compared to other grains. Indeed, it was suggested by NASA as an ideal food for long duration space missions.
The quinoa has demonstrated that protects the body from cardiovascular disease, type 2 diabetes, high blood pressure, cancer of the rectum and obesity.
From: Bolivia
