High nutritional and antioxidant properties for an alternative to traditional cereals
Quinoa, Chenopodium quinoa, is a pseudocereal and a plant native to the Andean region. It grows at many different altitudes, from sea level to the Bolivian Altiplano, plateaus and under different climatic conditions. Quinoa has a wide genetic diversity, allowing it to adapt to different difficult environments, such as the highlands and frosts.
At Q’omer® we offer a wide range of possibilities to introduce this product in our diet as one more cereal, and in special diets such as celiac.
Our quinoa comes from the highlands of Peru, cultivated by native communities.
The history of human consumption goes back up to 5,000 years and is one of the staples of many Andean communities. The edible seeds of quinoa are small, round and flat; the color of these can vary from white to gray and black, or there are also other varieties of yellow and red.
Protein and amino acids
Currently quinoa is known for its high protein content and the quality of these regarding other vegetable proteins since this Andean food has a balanced spectrum of amino acids and high content of lysine and methionine. Lysine and methionine are essential amino acids, that is, our organism cannot synthesize them by itself and therefore it is necessary to ingest them through the diet so that our body uses them to synthesize a varied amount of proteins.
Fiber and minerals
On the other hand, quinoa contains a considerable amount of fiber and minerals, such as calcium and iron. Dietary fiber contributes to the proper functioning of the digestive system and provides a satiating effect on the stomach for longer due to hydration or our own saliva.
Antioxidants and vitamins
In addition, quinoa also has a considerable content of polyphenols with antioxidant properties. This cereal has also been studied in terms of vitamins, and has proven to be rich in niacin, folic acid, vitamins A, B2 and E compared to some of the most common cereals like wheat and barley.
On how to consume this promising food, it can be eaten as a hot breakfast cereal or, as a substitute for rice as a side dish, or it can be boiled in water to form part of children’s cereal-based foods.
Quinoa can be ground and the resulting flour can be used for a variety of food products and baked goods, just as it is used for brewing beer.
It is also offered as a gluten-free food suitable for celiacs. This grain, not botanically related to the plant species that produce these proteins, can serve as a substitute for wheat or rye in the diet and provide flours for celiacs and people sensitive to gluten.
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Because of its high nutritional potential and genetic diversity, quinoa is classified by FAO as one of the promising crops of humanity that can contribute to food security in the twenty-first century.
For the relevance of this product and its nutritional capacity, FAO (Food and Agriculture Organization of the United Nations) declared 2013 as the International Year of Quinoa, being considered a product that can play an important role in the eradication of hunger, malnutrition and poverty in the most disadvantaged regions of the planet.
Surrounded by the beauty of the Andean mountains grow these crops of which we offer in Q’omer®. the best grains brought directly from Peru and Bolivia.
Considering the increased public awareness of natural consumption, food care and a healthy diet, Q’omer® responds to this demand by trying to offer the highest diversity and quality of organic products.