What are they?
Quinoa is a special form of pseudocereal that is not completely a kind of grain, or a traditional cereal, for saying. It is a crop that is grown for thousands of years, and its seeds are the only edible part.
It is said Quinoa has their origin in the Andean region. Quinoa generally is grown to a height between 1m to 3m in length, producing grains every year that can grow in many different colours such as white, yellow, pink, orange, red, brown, and black. The grains can be consumed in the form of flour.
- 100 g quinoa seeds (grains) provide 368 calories. Its grains are precious sources of energy
- Quinoa grains give 14-18 g of protein per 100 g.
- The grains are known as a rich source of soluble and insoluble fibre which helps prevent the colon mucosa from cancers and help reduce serum LDL cholesterol amounts.
- Quinoa grains are absolutely very good sources of the B-complex group of vitamins, vitamin E and essential fatty acids
- Tender quinoa leaves and flower-heads are rich sources of vitamin A
- Quinoa has antioxidant properties that protect many organs such as the heart, liver, kidney, lungs, and pancreas against oxidative stress 1.
How to use them?
- All over the world, Quinoa grains are used in various ways just like other usual grains: make pilaf, bread, flakes, puddings, etc.
- Its flour may be indispensable ingredient in different methods to make bread, pizza, noodles, bake, biscuits, etc.
- Young, tender quinoa leaves (chiwa) and flower heads are also edible, like a leafy-vegetable and indeed, it makes good salads, stews, and soups with amaranth, spinach, and beet leaves.
- Cold-pressed quinoa oil remains as one of the best sellers for a long time; it is used as cooking oil instead of rice-bran or corn oils.
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