QUINOA, the gold of the Incas and one of the future’s superfoods.
It has existed for more than three thousand years. It was one of the main foods of the people of the Andean highlands, to the point of being called “The Gold of the Incas” because their leaders believed that eating it increased the resistance and energy of their warriors. And it seems that they were right because this amazingly protein-rich cereal contains all nine essential amino acids and therefore doesn’t need additions, as is the case of rice, to become a completely assimilable protein. To all these advantages you can add another one: the fact that it’s a seed with cereal properties, but without gluten, which makes it an irreplaceable food for people intolerant to this protein, which is contained in most cereals, as well as for patients with celiac disease.
One portion of this wonderful cereal already contains more than 50% of our daily needed dose of iron, a fundamental mineral for adult men and women, as well as a large percentage of our need of potassium and magnesium, which help relax our veins, controls our blood sugar, nerve impulses and help us keep bones and teeth healthy. There is also a large percentage of manganese in one potion of quinoa, which acts as an antioxidant mineral, protecting our cells against the attack of free radicals. We should also take into account its high fiber content: almost double than that of most other cereals. Fiber facilitates proper digestion and makes us feel fuller due to its lower energy density, a very useful quality when we’re trying to lose fat. Quinoa boasts a high content of lysine, an essential amino acid for the development and repair of tissues, and vitamin B2 (Riboflavin), which improves energy metabolism. All of these facts make quinoa ideal for anyone who follows the healthy, fitness lifestyle we promote in our magazine. So, don’t forget to fill your pantry with quinoa! It’s tasty, versatile, highly nutritious and inexpensive!
Check the full interesting article on May’s issue!