20 interesting facts you didn’t know about Quinoa
Cereals & Pseudocereals
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- Quinoa (Chenopodium quinoa) is a grain-like seed classified to the Amaranthaceae family. Other family members (relatives) are beets, spinach, and chard.
- Originally cultivated by the Andean civilizations of South America, quinoa has been a staple food crop in the diet of the region’s indigenous people for over 5,000 years.
- Modern interest in quinoa surged in the early 21st century due to its high nutritional value, versatility in cooking resilience to drought, etc.
- Quinoa seeds are the plant part consumed and come in various colors, including white, red, and black, each with a unique flavor and texture.
- Quinoa seeds are low in calories, containing approximately 220 calories per cup when cooked.
- A cup of cooked quinoa provides about 8 grams of protein, making it an excellent plant-based protein source.
- Quinoa is also rich in essential amino acids, particularly lysine, which is rare in many other plant-based proteins.
- The grain is fiber-rich, about 5 grams per cup of cooked quinoa, which promotes digestive health.
- Quinoa has a low glycemic index, making it a good option for those managing blood sugar levels.
- It is a good source of vitamins and minerals, including magnesium, iron, and manganese, vital for energy production and overall health.
- Quinoa is also rich in antioxidants such as quercetin and kaempferol, which help combat oxidative stress and inflammation.
- Because quinoa is naturally gluten-free and doesn’t require additional processing, it’s a delicious option for those following restricted diets or gluten sensitivity.
- Quinoa can be used in various dishes, including salads and soups, as a side dish, and as a substitute for rice or other grains in many recipes.
- The largest quinoa producers are Bolivia and Peru, followed by Ecuador and Colombia.
- To maintain its freshness, quinoa should be stored in a cool, dry place and can be kept in the refrigerator for extended shelf life.
- It is often rinsed before cooking to remove the natural coating called saponin, which can cause a bitter taste.
- In addition to the seeds, quinoa leaves are edible and can be used in salads or cooked like spinach.
- Quinoa is a crucial ingredient in traditional Andean cuisine, such as soup and porridge.
- The largest quinoa seed ever recorded weighed over 0.2 grams and was grown in Bolivia in 2020.
- Quinoa has been used as space food; NASA included it in astronauts’ diets during missions due to its high nutritional value and complete protein profile.
