QUINOA PERU

Quinoa, which was the staple ancient crop of the Incas and is native to the Andes, is considered a superfood as it is not only gluten-free but also contains more proteins, vitamins, minerals, and dietary fiber than regular grains and seeds.

• WHITE QUINOA: The white seed is the most well-known and widespread variety of quinoa, with a mild flavor and nice fluffy texture.
• RED QUINOA: It has a richer, more intense flavor resembling nuts and retains its shape better after cooking, making it ideal for salads.
• BLACK QUINOA: It has an earthy and sweet flavor, retains its color when cooked, and has a similar texture to the red type.

Nutrition benefits of quinoa:

• It is gluten-free, suitable for individuals with gluten sensitivity or intolerance.
• Contains a high amount of dietary fiber, promoting good digestion.
• Rich in protein, with about 8 grams per cup, it contains all nine essential amino acids.
• Contains iron, essential for hemoglobin production.
• Very high in manganese, which protects cells from damage.
• Significant source of magnesium, which helps in muscle recovery.
• Contains lysine, an essential amino acid for tissue growth and protection.

In summary, one cup of cooked quinoa contains:

• Protein: 8 grams
• Dietary fiber: 5 grams
• Magnesium: 30% of the daily value
• Phosphorus: 28% of the daily value
• Folic acid: 19% of the daily value
• Copper: 18% of the daily value
• Iron: 15% of the daily value
• Zinc: 13% of the daily value
• Potassium: 9% of the daily value
• Lysine: 10% of the daily value
• Vitamins B1, B2, and B6: Over 10% of the daily value