If you have ever wondered what is quinoayou should know that it is not a passing fad, but an ancient food full of enormous benefits.
Every so often a «miracle food» appears that promises to prevent and cure everything; Fruits like noni, minerals such as Himalayan salt and even seaweed. However, not all of them are myths, and the case of quinoa is an example.
We explain what quinoa is
Quinoa is an endemic plant from the Andes that although it is classified as a pseudocereal, it is recognized as one of the healthiest whole grains that nature offers us, as it is full of nutritional benefits. So take note!
Although this may vary depending on the quality of the seed, according to a publication by the Catholic University of Chile, 100 grams of this food provide 370 calories, 64 grams of carbohydrates, 14 g of protein, 7 g of fiber, 6 g of lipids , 22 milligrams of vitamin C, 47 mg of calcium and 4.6 mg of iron, among other nutrients.
«Quinoa is a slow-absorbing carbohydrate (as opposed to sugar, which is absorbed quickly) and is therefore recommended for a healthy diet.»
Explains the nutritionist Nancy Melo, from the Javeriana University.
What diseases is quinoa good for?
Being an ancestral food, this seed has a medicinal use closely related to the aboriginal tradition of South American countries such as Ecuador, Bolivia, Peru and Colombia; the ancient peoples originating from these latitudes used it for the treatment of abscesses, hemorrhages, dislocations, anxiety and migraines, among other diseases.
In addition, according to the FAO (Food and Agriculture Organization of the United Nations), it is also attributed anti-inflammatory, healing, analgesic (specifically toothache) and urinary tract disinfectant properties; in some latitudes it is used as an insect repellent.
What is saponin in quinoa?
Saponins are substances that are naturally part of some foods such as cassava, ginseng and quinoa; they have properties similar to soap, they foam, they feel bitter on the palate and can be toxic to the body; plants like quinoa produce them naturally as a way to protect themselves from insects.
“Saponin, contained in some foods such as quinoa, is found mainly in the outer layer of the grain and gives it its characteristic flavor; although the bitterness is what has made it difficult to market, it protects the grain from larvae that can damage it. But to reduce this bitter taste it can be washed in a colander before cooking.”
Clarifies the nutritionist Nancy.
There is a wide variety of recipes that you can prepare with quinoa, so dare to change and discover a new universe of sensations, and with a healthier food than you imagine!
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