Quinoa, from the Andes of South America and mainly grew in Peru, is a gluten-free grain substitute and rich in proteins, carbohydrates, and essential amino acids.
The Mother of Grains
Quinoa mostly comes from the Southern America Andes Mountains of Peru and Bolivia. This ancient grain used to be the main protein source of Inca people, and since it has a high level of nutrition values, it is also known as “The Mother of Grains”.
Quinoa is a gluten-free grain substitute and is a rich source of protein, essential amino acids, vitamins, and minerals. For vegetarianism, quinoa is the best food source of protein, it contains even more protein than meat.
The Nutritional Value of Quinoa
Protein: containing 9 essential amino acids
Fat: higher than other food grains, helping absorb fat-soluble vitamins, cholesterol-free
Dietary Fiber: containing 13-16% dietary fiber, inducing bowel movement
Multiple vitamin and minerals: supplementing daily essential nutrients, including B Vitamins, iron, magnesium, manganese, phosphorus, and calcium
Quinoa Grains, Quinoa Flakes, Quinoa Powder
White Quinoa: most common, with slight grassy odor
Red Quinoa: rather scarce, with relatively high phenolic compounds
Black Quinoa: rather scarce, with a higher content of anthocyanin
Direct Consumption After Cooking