Quinoa began to grow three to four thousand years ago in the Andean Region, and now it’s become popular again.
Quinoa is considered as one of the healthiest foods all the time, so it is not surprising that the year of 2013 was declared the International Year of quinoa.But despite that, this ingredient is still a mystery to many.
Although it is cooked and consumed as grain, quinoa is not a grain but is related to spinach, Swiss chard, beet and beetroot. The part that is eatable is the seeds that are cooked like rice. It is gluten-free.
And what is the secret? Quinoa is a unique source of protein, specifically contains all nine essential amino acids. That is why we call quinoa a complete protein source.
There are more than a hundred species of quinoa, and most commercial species are white, red and black quinoa.
Eating quinoa is recommended for people who suffers from migraines, because it contains the mineral magnesium, which helps relax blood vessels and riboflavin that improves energy metabolism in the brain and muscles.
As whole grains contribute to the maintenance of the cardiovascular system. It was found that daily consumption of whole grains reduces the risk of heart attack by 29%. It is recommended to menopausal women who have high cholesterol, high blood pressure, or other symptoms of cardiovascular disease. At least six servings per week slow for stenosis and atherosclerosis.
Research in Diabetes Care shows that regular consumption of whole grains lowers the risk of type 2 diabetes.
International study of asthma and allergies in children confirmed that whole grains may reduce the risk of child asthma by 50%.
High copper content in quinoa contributes to the production of melanin, a skin pigment and the formation of hemoglobin.