Pronounced as ki-NOH-wah, it is a member of the same plant family as spinach. While the green leafy quinoa tops are edible, it's the seeds that are eaten more frequently.
For more than 5000 years, quinoa has been a staple food in the Andes, where it is one of the few crops that grow well in the dry mountainous climate and poor soil.
Quinoa has a crunchy texture and nutty flavor. It’s also gluten-free and can thus be enjoyed by people who are sensitive to gluten or wheat.
Quinoa seeds are flat, oval, and usually pale yellow, though the color can range from pink to black. Its taste can vary from bitter to sweet.
Though quinoa technically isn’t a grain, it’s still considered a whole-grain food.
NUTRITIONAL PROFILE
The tiny quinoa seeds are packed with important nutrients; a 1 cup serving provides about 4mg of iron, which is more than any unfortified grain product. One cup also contributes large amounts of several other essential nutrients like 90mg of Magnesium, 175mg of Phosphorus, 315mg of Magnesium, and numerous amounts of B Vitamins.
Quinoa is a good source of saponins; phytochemicals that help to prevent cancer and heart diseases.
A VERSATILE FOOD
Quinoa cooks quickly into a fluffy, delicately flavored grain-like dish that lends itself to many uses. It can be served as a substitute for rice, potatoes, and other starchy foods; combined with vegetables, poultry, or seafood to make amazing dishes. It is also added to soups and stews.
BENEFITS OF QUINOA
An excellent source of iron, magnesium, potassium, phosphorus, zinc, and other minerals.
A good source of B Complex Vitamins
High in protein
Drawback: Not widely available and more expensive than most grains.
(I don't own any of these images, all the rights go to the respective owner)
コメント