Monday, 04 November 2013 00:05

Quinoa - Superfood

Organic Quinoa has a mild and nutty flavour, and has been compared to the likes of couscous in terms of taste and its light and fluffy texture when cooked. Quinoa can be cooked the same as that of rice, but in half the time. There are also several other ways to prepare Quinoa...it is one of the most versatile grains you will ever come across!

 

Most organic quinoa is grown in Bolivia, then transported to the USA and distributed all over the world but small amounts are grown in Australia. 

Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. 

Quinoa is one of the most protein-rich foods we can eat. It is a complete protein containing all nine essential amino acids. Quinoa is high in Riboflavin (B2). B2 improves energy metabolism within brain and muscle cells and is known to help create proper energy production in cells.

Quinoa contains almost twice as much fibre as most other grains. Fibre is most widely known to relieve constipation. It also helps to prevent heart disease by reducing high blood pressure and diabetes. Fibre lowers cholesterol and glucose levels, may lower your risk of developing haemorrhoids and may help you to lose weight as it takes a longer time to chew than does other foods because it makes you feel fuller for longer and is less “energy dense” which means it has fewer calories for the same volume of food.

Quinoa contains Iron. Iron helps keep our red blood cells healthy and is the basis of hemoglobin formation. Iron carries oxygen from one cell to another and supplies oxygen to our muscles to aid in their contraction. Iron also increases brain function because the brain takes in about 20% of our blood oxygen. There are many benefits of iron some more of which include neurotransmitter synthesis, regulation of body temperature, aids enzyme activity and energy metabolism.

Quinoa contains lysine. Lysine is mainly essential for tissue growth and repair.

Quinoa is rich in magnesium. Magnesium helps to relax blood vessels and thereby to alleviate migraines. Magnesium also may reduce Type 2 diabetes by promoting healthy blood sugar control. Other health benefits of magnesium include transmission of nerve impulses, body temperature regulation, detoxification, energy production, and the formation of healthy bones and teeth.

 

Quinoa has a high content of manganese. Manganese is an antioxidant, which helps to prevent damage of mitochondria during energy production as well as to protect red blood cells and other cells from injury by free radicals.

Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative towhite rice or couscous.

 

 

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