In nature there are many proteins of animal origin that are commonly found in meat and lactic productsw. But what about the proteins of plant origin? In this case, quinoa is a food that is absolutely irreplaceable. Learn about all the nutritional benefits of these fabulous grains.
All other cereals can be ashamed because quinoa has by far the better nutritional value, especially when it comes to minerals, fats and proteins.
Quinoa originates from the Andes in South America, and for thousands of years is treated as a super food. The Incas called it the mother of all grains that were often used in their diet.
There are many types of quinoa, on the market, and you can usually find white, red and black. Red quinoa is the best choice for salads because during the thermal preparation it does not lose its extremely red color nor form. Black quinoa is a little sweeter.
In well-stocked shops quinoa flakes can be found, they are prepared much faster than whole grains, something like instant variant and are excellent choice for breakfast. Also there is a quinoa flour that can be mixed with an ordinary white or can completely replace it.
Quinoa can be kept for months in sealed jars in a cool place. When cooking quinoa, keep in mind that as well as all other cereals, spreads and you do not need large amounts for a single meal.
The main measures for cooking quinoa is one part of quinoa and two parts of liquid, which means that for one cup of dried quinoa you will need two cups of water or bouillon. From one cup of dry quinoa you will get three cups cooked.
The preparation of these grains is a very delicate process and if you overcookm, it is possible to get inedible mush.
Pour cold water over quinoa and place on the stove to boil, when the water starts to boil, reduce the temperature, cover and let it cook gently for 12-15 minutes.
You can use quinoa in salad, in soups and broth, as a substitute for white flour or porridge for breakfast.
Text:lifepressmagazin.com
Translator: V. Comagic
What is quinoa?
Although usually considered to cereal quinoa is not. Quinoa is a so-called pseudo cereal because it is consumed, prepared and has the same nutritional value as grains, but in fact belongs to the family of grass. Quinoa belongs to the same species of plants like spinach, chard and beetroot, but has an identity crisis.All other cereals can be ashamed because quinoa has by far the better nutritional value, especially when it comes to minerals, fats and proteins.
Quinoa originates from the Andes in South America, and for thousands of years is treated as a super food. The Incas called it the mother of all grains that were often used in their diet.
The health benefits of quinoa
Quinoa is full of healthy vitamins and minerals including:- Monounsaturated fats which are good for health of the heart, such as oleic acid and omega 3 fatty acids.
- Antioxidants, phytonutrients called flavonoids.
- Essential minerals including manganese, magezijum, iron, phosphorus, potassium, calcium, zinc, copper and selenium.
- Vitamins B1, B2, B3, B6, B9, E.
- Absorbent and non-absorbent fibers.
- Reduces the risk of diabetes. Grain quinoa is composed of 60 percent of germs. The unusually high ratio between protein and carbohydrates in this plant explains its ability to regulate blood sugar. Quinoa is also a rich source of absorbent fibers which help control blood sugar and slow breaking of carbohydrates into glucose. Antiinflammatory nutrients like phenolic acids, vitamin E components and polysaccharides prevent undesirable inflammatory processes that are associated with the risk for developing diabetes type II.
- Lowers cholesterol. The high concentration of fiber can help lower high cholesterol. Absorbent fibers mixed with bile acid lowers bad LDL cholesterol. Quinoa is a great replacement for animal proteins.
- Controls blood pressure. Quinoa has the highest amount of potassium from all the other cereals, and it is well known that potassium maintains balance of sodium in the body, and this affects the reduction of high blood pressure.
- It helps maintain body weight. Because of fibers and proteins, which quinoa contains, you will feel full longer and this also suppress your appetite, while fiber helps digestion to remain at a high level.
How to buy and preserve kinou
There are many types of quinoa, on the market, and you can usually find white, red and black. Red quinoa is the best choice for salads because during the thermal preparation it does not lose its extremely red color nor form. Black quinoa is a little sweeter.
In well-stocked shops quinoa flakes can be found, they are prepared much faster than whole grains, something like instant variant and are excellent choice for breakfast. Also there is a quinoa flour that can be mixed with an ordinary white or can completely replace it.
Quinoa can be kept for months in sealed jars in a cool place. When cooking quinoa, keep in mind that as well as all other cereals, spreads and you do not need large amounts for a single meal.
Tips for preparing quinoa
Grain of quinoa has a slightly bitterish membrane, which is very healthy, but it is not very pleasant to eat. If you're buying quinoa in bulk, rinse well before use so the membrane falls off.The main measures for cooking quinoa is one part of quinoa and two parts of liquid, which means that for one cup of dried quinoa you will need two cups of water or bouillon. From one cup of dry quinoa you will get three cups cooked.
The preparation of these grains is a very delicate process and if you overcookm, it is possible to get inedible mush.
Pour cold water over quinoa and place on the stove to boil, when the water starts to boil, reduce the temperature, cover and let it cook gently for 12-15 minutes.
You can use quinoa in salad, in soups and broth, as a substitute for white flour or porridge for breakfast.
Text:lifepressmagazin.com
Translator: V. Comagic
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