QUINOA / ORIGIN

SCIENTIFIC NAME: Chenopodium quinoa

PART USED: Seeds

ORIGIN AND DISTRIBUTION:

It has been cultivated in the Rajashtan(INDIA)2016 crop . This culture, like the potato was one of the main foods in many Andean peoples of antiquity.

Puno Peru

PROPERTIES:

o It is important to highlight thet its protein content is higher than wheat and corn. Depending on the variety of quinoa, it can contain up to 23% of this nutrient. Its protein is complete, which means it has a high biological value.

o Unlike other seed, it is rich in amino acids such as lysine (important for proper brain development), arginine and histidine , basic for growth during childhood. Likewise, it is a high source of methionine and cystine.

o For all those who follow a vegetarian diet, quinoa consumption is crucial as it provides a complete protein and need not be supplemented with any other food.

o Fat content also varies, although up to 9%, highlighting the linoleic acid. This is an essential polyunsaturated fatty acid belonging to the omega 6 acids, precursor of several important cellular mediators essential for the proper functioning and stability of the membranes of the cells of our body, the development of the nervous system, the hormonal regulation of coagulation.

o Quinoa is highly digestible, gluten -free, making it a useful tool for celiac or gluten intolerant people.

o Its glycemic index is very low, does not raise blood sugar levels after intake, being very suitable for diabetics (still in moderate amounts ) .

o Contains minerals like iron, magnesium, calcium and phosphorus, and vitamins ( C , E, B1 , B2 and niacin). It is also an excellent source of soluble and insoluble fiber.

COMPOSITION:

It has an exceptional balance of protein, fat, oil and starch . The protein content is high and that the embryo is a large part of the seed. The average grain protein is 16%, but may contain up to 23 %, more than double any other cereal. Besides the proteins are near the percentage that dictates the FAO for human nutrition. Quinoa proteins have a high degree of amino acid, lysin , methionine and cistina. The seed contains between 58 and 68% starch and 5% sugars, although the starch grains are quite small , they contain about 20% amylose, and form gels from 55 to 65 ° C. The fat content is 4 to 9% , in which half contains linoleic acid, essential to the human diet. Contains high levels of calcium and phosphorus.