QUINOA
Quinoa is a cereal of Andean origin; which comes from the Chenopodium and Amaranthaceae families. Compared to other cereals, it has a greater amount of protein, which is why it is considered a superfood worldwide. It offers a great nutritional contribution because it has a large amount of micronutrients such as calcium, zinc, phosphorus, iron and magnesium. In addition, it stands out for its content of vitamins of the B and E complex with antioxidant properties.
According to the Food and Agriculture Organization of the United Nations (FAO), the nutritional value of quinoa is higher than that of other grains and cereals such as beans, rice and wheat.
Although it depends on the quantity and quality of the quinoa, in general terms, if the nutrients of quinoa are compared with those of wheat, corn and rice, it can be confirmed that the average values provided by quinoa are higher than the rest. as proteins.
In fact, quinoa has very high levels of amino acids, including essential ones. “The values of the amino acid content in the protein of quinoa grains cover the amino acid requirements recommended for children of preschool, school age and adults. However, the importance of proteins lies in quality. Quinoa proteins are mainly of the albumin and globulin type. These have a composition of essential amino acids similar to the composition of casein, the milk protein,” states the technical report.
In addition, the richness of amino acids gives it therapeutic properties:
Lysine: this amino acid improves immune function, participates in the formation of antibodies, promotes gastric function, helps transport and absorb calcium and collaborates in cell repair.
Isoleucine, leucine and valine participate in muscle energy production, improve neuromuscular disorders, prevent liver damage and maintain the balance of blood glucose levels.
According to the report, methionine is used by the liver to produce a substance that is especially effective in treating liver disease, depression, osteoarthritis, brain disorders, fibromyalgia, and chronic fatigue, among others.
Provides energy
The carbohydrates present in this grain contain between 58 and 68 percent starch and 5 percent sugars, which makes it an optimal source of energy, which is also released in the body slowly due to the great amount of fiber it has.
Very rich in minerals and vitamins
If we compare it with barley, oats, wheat, corn or rice, quinoa has very high levels of minerals such as calcium, iron, potassium, magnesium, phosphorus, zinc and manganese.
Additionally, it contains high levels of vitamins A and E.
The quinoa we export comes from the Salar de Huyuni area and is available as organic and conventional.