Quinoa: what is it?
The varieties of this pseudo-cereal give many benefits they are numerous, but the most widespread and used is the quinoa Real: it contains a low percentage of saponins and is light in color. The saponin they are a substance that covers the grains to avoid aggression by parasites, in the human body they inhibit the absorption of calcium, as well as giving a bitter taste to the food. But it is easy to eliminate them: it is enough to rinse the beans well before consuming them.
Quinoa grows well at altitudes above 1800 meters above sea level: i Andean countries have been using quinoa for a very long time, and are the main producers of it.
Read also How to cook quinoa >>
All the benefits of quinoa
Unlike grains, quinoa does not contain gluten, and it has nutritional properties very special. L'high biological value of its nutrients makes quinoa a very valuable food. THE benefits of quinoa are many:
> is gluten free: This makes quinoa suitable for those suffering from celiac disease, or who is intolerant to gluten;
> for the same weight, quinoa is among the grains (cereals or pseudo-cereals) with the highest content of vegetable proteins: quinoa proteins are bioavailable thanks also to the presence of the largest essential amino acids, those necessary for the human body but available only through food.
Above all lysine, methionine and tryptophan, often deficient, if not completely absent, in other foods of plant origin: this makes quinoa a very precious food for vegans and vegetarians;
> the content of fibers of quinoa has health benefits in many respects: on the one hand it increases the sense of satiety, while on the other hand it helps the regular peristalsis and intestinal health.
It is useful in case of disorders such as dysentery or constipation. You have to remember to hire much water when introducing foods rich in fiber, as water allows the fibers to swell and make from scavenger of the intestine, without irritating the walls and preventing constipation from worsening;
> on low glycemic index helps to decrease the level of glucose in the blood, and therefore prevents and protects against the onset of diabetes. Another positive aspect of a low GI, associated with the high number of fibers, is that of contain hunger pangs and to increase the satiating power of recipes and meals in which quinoa is present;
> i minerals are in fair quantities: the magnesium, useful for the production of energy, for the health of the nervous system and particularly deficient in states of stress, the potassium, iron and zinc make quinoa a useful food also for athletes and, in particular, for women;
> increase the good mood: magnesium and lysine allow to modulate the production of Serotonin, hormone responsible for good mood;
> contains good amounts of linoleic acid, able to counteract and prevent damage due to a diet particularly rich in fats that damage the walls of blood vessels, therefore useful against cardiovascular disease, overweight, diabetes;
> finally contains Vitamin C, Vitamin E, and folate, the latter necessary for cellular well-being.
Also read all about
> Quinoa flour
> Quinoa and sustainability
> Quinoa, why eat it