Quinoa pronounced keen-wa is an amino acid-rich/protein seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. The protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Quinoa is one of the most complete foods in nature because it contains amino acids, enzymes, vitamins, minerals, fiber, antioxidants and phytonutrients. It is a type of seed related to leafy green vegetables such as spinach, beets, and chard. You can use it in soups, salads, in place of rice or pasta or in baked goods just to name a few. It is best to soak it overnight, then rinse before use to neutralize the phytic acid,break down complex starches, irritating tannins and difficult-to-digest proteins. Below some more interesting facts about Quinoa.
- Quinoa is rich in protein content. In fact, it is a complete protein as it contains all the essential amino acids, especially lysine, which is required by the body to grow and repair tissues.
- Quinoa is a good source manganese and copper. These minerals act as antioxidants in your body to get rid of dangerous cancer and disease-causing substances.
- The seed proved to be a good source of magnesium, which provides relief from migraine headaches, relaxes blood vessels, and decreases the risk of hypertension.
- Riboflavin present in quinoa reduces the frequency of migraine attacks, by producing energy metabolism within brain & muscle cells.
- The presence of potassium and magnesium in quinoa prevents clogging of arteries and relieves stress on the heart.
- The grain is great for people who are allergic to wheat and are suffering from Celiac disease, as it is gluten free.
- Quinoa is a wonderful source of fiber for the body, which aids easy elimination and toning of colon.
- It is a good source of insoluble fiber that helps avoid gallstones, especially in women who are more prone to them.
- The high content of copper present in it helps in oxidizing glucose, produces skin coloring agent melanin and acts as catalyst in the formation of hemoglobin.
