Wonder Grain - Quinoa Seeds

• Quinoa is an edible seed originating in Columbia, Peru, Bolivia and holds various health benefits. The outer coating has a bitter taste to it but commercially sold quinoa is usually processed where this coating is removed to make it more palatable.  

• It is considered to be an almost complete food in itself.

• It is very high in proteins and unsaturated fat content and also has the lowest ratio of carbohydrates than any other grain. This makes it an ideal food for diabetics as it has a low glycaemic index.

• Quinoa is also a good source of manganese, potassium, phosphorus, copper, zinc, vitamin E and B6, riboflavin, niacin and thiamine.

• It has more calcium than cow’s milk, is an excellent antioxidant, and also rich in dietary fibre and iron.

• Quinoa is a very good source of magnesium and, therefore, said to be beneficial for people suffering from migraine headaches.

• Quinoa is stocked with life-sustaining nutrients and the protein from quinoa contains all the eight essential amino acids.

• Quinoa is the seed of the leafy plant called Chenopodium quinoa of the Chenopodiaceae or goosefoot plant family and is distantly related to the spinach plant.

• There are two varieties commonly available; one white and the other brown like our ragi grain. You can also get the grain in a dark brownish purple colour.

• Quinoa is also available as flakes or in powdered form and so various dishes can be made from this grain.

• The grain is a powerhouse of proteins, fats, vitamins, antioxidants, etc.

SOME MORE BENEFITS:

• Quinoa seeds High in protein

• Quinoa consists of nine essential amino acids which makes it a great source of protein.

• Not only this, it is also a high-fibre food which means it relieves constipation, provides more energy, lowers cholesterol levels and prevents heart disease and diabetes

It is gluten-free:

• People who cannot consume wheat can include quinoa in their diets.

• There are various recipes one can make using them including pastas, salads, pulav, cakes, etc.

• It also makes a great option for vegetarians and vegans as it is rich in iron, magnesium, riboflavin and manganese.

It is non-fattening:

• Quinoa provides good amounts of energy but has a low calorific value.

• 100g of cooked quinoa contains 120 calories as compared to wheat flour which has 364 calories.

• Of the 120 calories, only 2% is fat, 7% is carbs, 8% is protein and iron each, 11% is dietary fibre, 16% is magnesium and 4% is potassium.

It reduces inflammation:

• These edible seeds contain anti-inflammatory phytonutrients which reduces the risk of inflammation, repairs tissue and also prevents infection.

• It is also high in antioxidants which prevent the healthy cells from free radical damage.

• Keeping all these benefits in mind, the Food and Agricultural Organization of the United Nations has declared 2013 as the ‘International Year of the Quinoa’.