Imagine the rich complexity of this quinoa of white,red and black. Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and followed in third place by corn. In contemporary times this crop has come to be highly appreciated for its nutritional value, as its protein content (12%18%) is very high. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete foodstuff. This means it takes less quinoa protein to meet one’s needs than wheat protein. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten free and considered easy to digest.
Lastly, quinoa may be germinated in its raw form to boost its nutritional value. Germination activates its natural enzymes and multiplies its vitamin and mineral content. Its easy to sprout. Try it! You’ll have sprouts in a day or two. Besides enhancing its nutritional value, sprouting softens the grains, making them suitable to be tossed into salads and other alive foods.
Country of Origin: Bolivia
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