QUINOA PERU

Quinoa is one of the most nutritious foods from Peru, which was the main ancient crop of the Incas and is indigenous to the Andes. It is called "the mother of grains" by the Incas and is characterized as a superfood, as it is gluten-free and contains more protein, vitamins, minerals, and dietary fiber than common cereals and seeds.

The tricolor Quinoa includes the three main types of Quinoa:

• WHITE QUINOA: It has a light flavor, cooks faster, and has a nice fluffy texture. It is not crunchy at all.
• RED QUINOA: It has a richer and more intense nut-like flavor, and it retains its shape better after cooking, making it an excellent choice for salads.
• BLACK QUINOA: It has an earthy but sweet flavor and retains its color when cooked, with a heavy texture similar to the red type.

Nutritive benefits of Quinoa:

• It is gluten-free, suitable for individuals with gluten sensitivity or intolerance.
• It is high in dietary fiber, promoting good digestion.
• It contains about 8 g of protein per cup, with all essential amino acids.
• It has a high concentration of iron, helping in the production of hemoglobin.
• Rich in manganese and antioxidants, it protects cells from damage.
• Contains a significant amount of magnesium, essential for muscle function and bone health.
• It contains lysine, an amino acid necessary for the growth and protection of tissues.

Summary of nutrients in one cup of cooked quinoa:

• 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