Quinoa is a particularly valuable, vegetable proteins supplier. Perhaps the greatest that exists global.
For years, he dished up the Incas as the staple food staple, offering the high levels of essential nutrients, vital vitamins, and nutrients that would provide persons with everything they necessary for healthy growth.
Quinoa provides been supplying the Andean peoples with its valuable ingredients for about 6,000 years . The Inca grain comes from the South of America and is mostly grown in Peru, Ecuador and Bolivia.
This can be a gluten-free crop and for that reason ideal for individuals who’ve cereal intolerance. Possibly people with Candida attacks can easily consume this cereal.
Which substances are in quinoa?
Small but strong: The quinoa seeds are full of nutrients and high-quality protein . For instance, they contain significantly more necessary protein than regular cereals. Compared: Quinoa grains include almost twice as much high-quality protein as in rice. Especially for vegans and vegetarians, the grains certainly are a good way to obtain proteins because they contain many essential amino acids that the body can not make itself. The large protein content as well means that quinoa could be part of a low carb diet .
The grains are also packed with minerals. Particularly noteworthy may be the iron content of more than 8 mg per 100 g. Cereals and different pseudo-grains only include amaranthand millet to similar good values. For instance, 100 grams of parboiled rice is made up of only one 1 mg of iron. As well spinach and beets , which are considered good sources of iron, do not come everywhere near these values. The excessive calcium articles of quinoa should also become emphasized. At 80 mg per 100 g it comes close to dairy products that contain between 100 and 130 mg. Quinoa is therefore an excellent source of calcium for vegans.
Usage of quinoa
Quinoa ispreparedsimilar to the grain and will be eaten raw or cooked. First of all, the quinoa grains for each and every kind of preparation should be rinsed extensively under running normal water. For cereals, the grain could be crushed and softened or roasted added as a whole. Even salads get yourself a special style from the roasted grains.
However, the most popular alternative is to cook the grains equivalent to rice . To do this, add quinoa with twice the volume of drinking water in a pot, boil it briefly and let the grains simmer for about 10 minutes at low warmth. Then remove the pot from heat and leave it protected with a lid to swell for another 10 minutes. Now you must add a minor butter or high-quality linseed oil and time of year it with a tiny pinch of salt.
Quinoa should not boil for too long, because the grains lose their bite and their deliciously nutty flavour.