Quinoa (Chenopodium quinoa) is a grain crop belonging to pseudozerns, an annual plant, a species of the genus Mary (Chenopodium) of the Amaranthaceae family, growing on the slopes of the Andes in South America.
Quinoa has an ancient origin and was one of the most important types of food of the Indians. In the Inca civilization, quinoa was one of the three main types of food along with corn and potatoes. The Incas called it the "golden grain".
100 grams of quinoa contains an average of 368 kcal. Most doctors say that it is this culture that can save the planet from obesity. After all, quinoa has not only a low calorie content - 120 kcal per 100 g of the finished dish, but also a low glycemic index. For cooked "al dente" quinoa, it is 35, and for flour - 40.
Nutrition experts love quinoa for its composition. Cereals are rich in proteins, fiber, vitamins A, C, E, and group B.
Quinoa contains a complex of trace elements, including:
Selenium protects against viral and infectious diseases, and also reduces the risk of miscarriage;
Zinc - regulates the processes of protein synthesis, promotes brain activity;
Phosphorus - strengthens bone tissue, teeth, nails, regulates acid-base balance;
Magnesium - normalizes the work of the heart and helps to normalize blood pressure.
This product, like no other protein source, contains all the valuable amino acids: arginine, valine, isoleucine, histidine, lysine, leucine, methionine, cysteine + methionine, tryptophan, threonine, phenylalanine, tyrosine+phenylalanine.
Yes, there is also a lot of fiber in quinoa (2.8 g in 100 grams of the finished product), so it is simply necessary for everyone who suffers from heart disease, diabetes, is overweight. Fiber helps to remove toxins and other harmful substances, cholesterol from the body. In addition, the product is rich in phytic acid, which can reduce cholesterol levels and prevent the development of cancer.