Quinoa or Quinoa (Chenopodium quinoa), word of Quechua origin, was domesticated and cultivated about 5000 years ago a.c. by the Incas in the Andes of Peru.
It is consumed like any other cereal. Its consumption is highly recommended because it has a high digestibility and provides a high content of essential amino acids, vitamins, proteins, has anti-inflammatory and healing properties.
The World Health Organization (WHO) described it as a product as appreciable as milk. Inclusively, NASA chooses Quinoa as food for its space travel.
Recommended for daily consumption, highly recommended for vegetarians due to its high protein content. Quinoa is a very good vegetable source of protein, both for its quantity and its pretetic quality. The average protein that contains the grain of Quinoa is 16%, houses up to 50% more protein than other grains. The nutritional content of Quinoa, makes it an optimal food for both children and adults.
It is a food with protein intake. It provides the essential amino acids. It provides a good amount of fibers. It lacks gluten, so it integrates the arsenal of foods suitable for celiacs.
Human consumption: There are different forms of consumption of this product, such as: - Like Hojuela, prepared cereals. - In Grain (prepared in multiple forms). - Flour (excellent bread-making food). - Nutritional or energy bars.
Industrial use: Used in the cosmetic industry (lotions, creams, soaps, etc.), and the pharmaceutical industry.
|Average Composition of the Nutritional Value of Quinoa Grains|
|Total fat||less than||65g||80g|