History of Quinoa – ANDEAN WORLD PERU
Quinoa (Chenopodium Quinua) was domesticated between 3000 B.C. and 5000 B.C. in the High Plateau around Lake Titicaca, Peru where the greatest number of varieties is found.
The Quinoa plant grows in the high cold areas above 3500 masl, on saline dry soils. During colonial times, many Andean crops were abandoned when barley, wheat and broad beans were introduced. However, communities continued growing quinoa and conserving its varieties
A very special unique plant
Due to its outstanding and peculiar characteristics that separate it from many other crops. Quinoa is considered a unique plant food that contains all essential aminoacids, micronutrients and vitamins. Furthermore, its ability to adapt to many climates, soils and water conditions make it possible to grow it from sea level up to 4000 masl where agriculture is difficult, and few crops prosper.
Content: 100% natural, no preservatives, artificial flavors or colors.
Benefit of Quinoa: A source of Nutrients
- Proteínas: Quinoa grains are the only vegetable food plant that provides all the protein aminoacids required by man, and in this respect is similar to milk but is better than wheat, barley and soy.
- Fats: Quinoa also has a significant amount of oils, in particular omega 6 fatty acid (linoleic acid), followed by omega 9 (oleic acid) and omega 3 (linoleic acid). As much as 82.71% of quinoa’s oils are unsaturated and beneficial for our body.
- Carbohydrates, minerals and vitamins: Quinoa grains contain between 58% and 68% starch and 5% sugars that make quinoa a significant energy source. Quinoa grains also have plenty of calcium, magnesium and zinc.
Certifications: DIGESA Peruvian health ministry
Uses: Quinoa can prepare wide variety of recipes, salads, soups, beverages, and puree.
Caution: Keep the container tightly closed and store it in a cool, dry place protected from light.
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