Quinoa – nutritional benefits

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Quinoa is a highly nutritious food from South America that was considered in the past, Inca’s gold. Quinoa was considered sacred and was used by the Incas in their rituals.

Quinoa is a type of cereal rich in protein and amino acids that can easily replace any type of cereal. Covered with saponin which gives the bitter taste, it should be washed before cooking.

It is rich in protein, iron, calcium, potassium, copper and help prevent type 2 diabetes, asthma in children, cardiovascular disease, migraines and gallstones.


1. Overview
2. Composition
3. Warnings
4. Guidelines for preparation


Quinoa contains many proteins. In fact this is a complex protein because it contains all essential amino acids, especially lysine, which is necessary for growth and repair of body tissues.

It has a high content of manganese which acts as an antioxidant in the body, helping to eliminate dangerous cancer cells and other diseases. This seeds was found to be a good source of magnesium which helps to treat headaches and migraines by relaxing blood vessels and reduces the risk of hypertension.

Riboflavin present in quinoa reduces the frequency of migraine attacks by producing energy in brain metabolism and muscle cells. Presence of potassium and magnesium in quinoa prevents clogging of arteries. Quinoa is low in saturated fat and cholesterol which transforms it into an ideal food for a consumer who is interested in his own health.

Quinoa is an important source of calcium for healthy bone, teeth and skin. This type of grain can be consumed by people who are allergic to wheat and suffer from celiac disease, because it not contain gluten. Quinoa is a great source of fiber which helps beneficial for the body and for the easier colon emptying.

The food is rich in carbohydrates and is an efficient source of energy for children and athletes. Quinoa has a high level of insoluble fiber which helps prevent the formation of gallstones, especially in women who are prone to this.


Quinoa is not a food that prone to allergies and does not contain large amounts of purines. Since it is a Amaranthaceae-Chenopodiaceae family member, it contains oxalate in different stages of growth. People who are advised to restrict their oxalate in the diet should avoid eating quinoa.

Guidelines for preparation

Quinoa seeds have a saponin coating which gives them a bitter taste and because of which are quite toxic. They must be covered by water at least 15 minutes and rinse under cold water to preserve the delicate aroma. Soaking in water helps quinoa to be uniformed cooked.

You can leave quinoa in boiling water for 5 minutes if you do not have time. Cereals can be prepared in the same way as boiled rice. Boil one cup of quinoa in two cups of water and will cook for 15 minutes. Leave it aside to absorb water.

The seeds will grow significantly in size and have a gummy texture. For taste add salt and black pepper. Quinoa can be served for breakfast as oats porridge with nuts and fruits added. Quinoa flour can be added to cakes and muffins to give them a better taste.



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