Description

QUINOA

Quinoa known as gold grains for the world.

History

During the empire of the Incas, quinoa became one of their main crops and staple food of the inhabitants’ diet. At present, the grain is cultivated in Peru, Bolivia, Ecuador, Chile, northern Argentina and other countries. Peru and Bolivia are the largest producers of this Andean grain that is similar to rice in colonial times, where the Spaniards called it “American arrocillo” or “wheat of the Incas”.

Peru possesses a genetic diversity of both wild and cultivated quinoa, being one of the largest producers and exporters, and whose cultivation represents a potential and commercial opportunity that will contribute to improving the quality of life of the high Andean populations.

Varieties of Quinoa

The wide genetic variability of quinoa allows it to adapt to different ecological environments (inter-Andean valleys, altiplano, yungas, salt flats, sea level) with different conditions of relative humidity, altitude (from sea level to 4,000 meters high) and is able to cope with temperature changes ranging from -8 ° C to 38 ° C. According to information from the National Institute of Agricultural Innovation (INIA) there are about 100 cultivars of quinoa, whose grains are prepared in various ways for consumption direct and transformed into multiple derivatives.

Product Description

Annual plant with a wide diversity of crops and varieties, rhombic leaves and small flowers dispersed in clusters.

Origin

it is an Andean plant that originated in the surroundings of Lake Titicaca in Peru and Bolivia.

Varieties

• White Quinoa: Junín, Blanca July, Kankolla, Sajama
• Red Quinoa: Pasankalla
• Black Quinoa: Ccoico

Properties

Considered as one of the Andean grains richest in protein, obtained by a process of cutting, threshing, polishing and sorting; It contains amino acids such as leucine, isoleucine, methionine, phenylalanine, threonine, tryptophan and valine. It does not contain cholesterol.

Uses

It is used as food for human consumption as cookies, prepared cereals, energy bars, desserts, pasta, soups, creams, stews, torrejas and drinks.

 

Nutritional Value

Potassium, magnesium, calcium, phosphorus, iron, zinc, minerals and vitamin

What is Quinoa and where does it come from?

Under the watchful eye of the god Wiracocha, young horticulturalists make their way to the shore of Lake Titicaca where panicles of quinoa grow. Every year, the men and women of the mountains perform this harvest ritual, which goes back 3,000 years to when man domesticated the grain.

Quinoa is sometimes called a pseudo-cereal because of its grain-like appearance and sometimes a pseudo-oilseed because of its high content of fat. However, it is actually a seed that is prepared and eaten similarly to a grain.

Quinoa was well-developed and widely cultivated by the ancient civilizations of the Andes region, serving as a staple food in their diets.  The Incas held quinoa as sacred and referred to it as “Chisaya Mama” or “mother of all grains” and it was the Incan emperor who would traditionally sow the first seeds of the season using “golden implements”.  It is also called “the golden ‘grain’” of the Andes by the indigenous peoples because of its high nutritional value, and Inca warriors ate balls of quinoa and fat to keep them going on long marches and in battle. Its popularity continued until the arrival of the Spanish in the Andes region, when it was largely replaced by their preferred cereal crops.

Although Quinoa is mainly grown in its native Andean Countries of Peru and Bolivia, its popularity as a modern ‘superfood’ has led to its more widespread production around the world in countries.

BENEFITS

• Prevents cardiovascular problems

• Controls blood pressure

 

 

 

 

 

• Helps to weight control

• Provides high levels of iron, calcium, magnesium and fiber

• High nutritional value

•  Prevent colon cancer

 

• Gluten free food, appropriate for celiac disease patients

Nutritional Value

Our quinoa is an excellent choice for almost all diets as it is gluten-free, non-GMO and is grown organically. It counts as a whole grain food, is high in protein and is one of the few plant foods that contains all nine essential amino acids. It is also high in fiber, magnesium, B-vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

such as the United States and China. However, we believe original is best and that’s what you get with Pachamama’s Peruvian quinoa.

Health Benefits

Quinoa is one of the world’s most popular health foods as these tiny seeds pack an almighty punch! The year 2013 was named “The International Year of Quinoa” by the United Nations, based on its high nutrient value and potential to contribute to worldwide food security.

Our quinoa is an excellent choice for almost all diets as it is gluten-free, non-GMO and is grown organically. It counts as a whole grain food, is high in protein and is one of the few plant foods that contains all nine essential amino acids. It is also high in fiber, magnesium, B-vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

• ​Nutrient content of 1 cup cooked quinoa (185 grams).
• Carbohydrate: 39g – Quinoa is full of quality carbohydrates, which make it a good choice of slow release, sustained energy.
• Protein: 8g – Quinoa is a good source of bio-available plant protein that is easy for the body to use.
• Fiber: 5g- Fiber is a key component to a healthy digestive and elimination system.

Major Minerals

• Manganese: 58% of the RDA – Manganese plays a role in fat and carbohydrate metabolism, calcium absorption, and blood sugar regulation and is also necessary for normal brain and nerve function.
• Magnesium: 30% of the RDA – Magnesium is essential for the synthesis of protein and for muscle and nerve activity. It is also crucial for heart health.
• Phosphorus: 28% of the RDA – Phosphorus is important for the hemostasis of calcium as well as for transmitting electrical stimuli for brain and muscle action.
• Folate: 19% of the RDA – Folate is required for the body to make DNA and also for the division of cells.
• Copper: 18% of the RDA – Copper helps the body produce red blood cells and keeps nerve cells healthy.
• Iron: 15% of the RDA – Iron is essential for enabling red blood cells to carry oxygen, as well as assisting muscles in storing and using oxygen.
• Zinc: 13% of the RDA – Zinc helps to keep the immune system healthy in order to fight off bacteria and infections. It is also necessary for the body to make proteins and DNA.
• Potassium: 9% of the RDA – Potassium works within the cells to help maintain healthy osmosis.
• Over 10% of the RDA for vitamins B1, B2 and B6 that help the body convert carbohydrates into energy and are essential for good heart, muscle and nervous system function.
• Small amounts of calcium, B3 (niacin) and vitamin E.

This is coming with a total of 222 calories, with 39 grams of carbs and 4 grams of fat. It also contains a small amount of omega-3 fatty acids. 

Preparation

Quinoa is quick and easy to prepare and can be used to create a multitude of delicious, nutritious dishes.

Bring 1 part quinoa to two parts water to the boil in a saucepan then reduce to simmer for approximately 15 minutes.

• When cooking is complete, the grains will be more translucent and the white germ will have started to detach.
• Dry roasting the grains first with a little oil over a medium heat for around five minutes will give the quinoa a nuttier flavour.

Quinoa works great as a substitute for rice in a wide range of dishes, or can be used to make gluten free pasta or in place of oats to make porridge. It also makes a great protein booster in salads and soups of all varieties.