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QUINOA (quinua)
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QUINOA'S THE KING OF THE GRAINS 100% ORGANIC
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QUINOA REAL, because of its nutritive importance, is one of the main source of PROTEINS with 12.5 a 15%, as average and can be compared with other food such as milk, meat, eggs and others.
QUINOA REAL, characterizes itself, more than the quantity, for the quality of its proteins given by the essential amino acids such as: isoleucine leucine, lysine, metionine, fenilalanine, treonine, trift├│fane y valine. Concentration of lysine in the protein of the quinoa is almost twice in comparison to the cereals and minerals.

In addition of the B Complex Vitamins, it contains C and E vitamins, tiamine, riboflavine and a high content of minerals such as phosphorus, potassium, magnesium and y calcium among others.

Those who, because of some reasons that cannot have milk and dairy products can find in the quinoa the ideal substitute of calcium.

IT DOES NOT CONTENT CHOLESTEROL, IT DOES NOW ALLOW TO KEEP FAT IN THE BODY, DUE TO THE PRESENCE OF NON-SATURATED OLIC ACIDS IS PRACTICALLY ZERO. IT MAKES DIGESTION EASIER

PRODUCTS
NAME
DESCRIPCTION
Pearly Quinoa: Royal Quinoa in Grain, product for export, it has a pearly color and a big grain of the Royal variety, their use is quite wide; for example for soups, in the breakfast with milk, for bakery, etc.
Quinua in Grain: Quinoa in grain, toast in order to use like rice, it is a excelente garnish for meats
Quinoa Inflated: Quinoa inflated, excellent for a nutritious breakfast, used with milk like corn flake; like goody incorporating you flavors or like nougats; in confectionery like hailed for cakes and ice creams.
Flour: Flour of quinoa for bakery, it increment the nutritious courage of any food; in pastas, breads cookies, etc.
Quicoa: Quinoa processed type trenches, for soups breakfasts, desserts, etc
NUTRITIONAL COMPOSITION TABLE
COMPOSITION TABLE PER 100gr.
OF A PEARL QUINOA SAMPLE
COMPONENT
Quantity 100%
Protein
13.68%
Fiber
3.58%
Carbohydrates
77.68%
Fat
6.45%
Ash-gray
2.19%
Saponine
0.08%

ENERGETIC VALUE Ocal/ .100

426.96%
PERCENTUAL COMPARISON OF THE MOST IMPORTANT AMINO-ACIDS OF
THE QUINOA WITH OTHER GRAINS
AMINOACIDS
QUINOA
RICE
CORN
WHEAT
Lisine
6.80
3.80
2.90
2.90
Metionine
2.10
2.20
2.00
1.50
Treonine
4.50
3.80
3.80
2.90
Triptofane
1.30
1.10
1.10
1.10

quinoa
Quinoa grain
Quinoa Grain (click image)
Quinoa Royal
Red quinoa
quinua negra
Red Quinoa Grain (click image)
Black Quinoa Royal
Quinoa (Chenopodium quinoa)

Botanical name: Chenopodium quinoa Wild.
Family: Chenopodiaceae
Common names. English: quinoa, quinua; Quechua: quinua. kiuna (Ecuador, Peru. Bolivia): Aymara jiura (Bolivia); Mapuche: quinhua (Chile): Chibcha: suba (Colombia)

The quinoa is a food plant which was extensively cultivated in the Andean region by pre-Columbian cultures some 5 000 years ago and was used in the diet of the settlers both of the inter-Andean valleys. which are very cold high areas, and of the high plateaus.
After maize, it has occupied the most prominent place among Andean grains.

At present, it continues to be grown in Colombia. Ecuador, Peru, Bolivia, Chile and Argentina.

The reduction in its cultivated area in the Andean countries is also due to technical, economic and social reasons. Harvesting and threshing, which in the majority of cases are done by hand, take a great many days and the grain requires a process to remove its bitter ingredients before consumption. The prices received by farmers often do not justify their labour.

Uses and nutritional value

The parts of Chenopodium quinoa used as human food include the grain, the young leaves up to where ear formation begins (the protein content of the ear is as much as 3.3 percent in the dry matter) and, less frequently, the young ears.

The plants nutritional value is considerable: the content and quality of its proteins are outstanding because of their essential amino acid composition (lysine, arginine, histidine and methionine); its biological value is comparable to casein and it is especially suitable for food mixtures with legumes and cereals.

Of the Andean grains, Quinoa is the most versatile from the point of view of culinary preparation: the whole grain, the uncooked or roasted flour, small leaves, meal and instant powder can be prepared in a number of ways.

There are numerous recipes on about 1000 preparations.

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Quinoa Grain salad
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* If the human being should have to depend in only one substance to survive, the best option is the "Quinoa". Durante Jonson UNIVERSITY OF COLORADO.  

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