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7 reasons why Peruvian quinoa is the new super food
17 Apr 2018, 05:22

Perhaps you have not heard about quinoa, since it is a plant that was known for a long time only in parts of South America, however, after the FAO (Food and Agriculture Organization of the United Nations) declared 2013 as the "International Year of Quinoa", this food was put in the eyes of the world. It can be used in salads, soups or as a cereal. You can even make burgers or quinoa croquettes, which is why many vegetarian people love it.

Somehow, this super food, which for years was known only by health advocates, is now popular among people of all ages who consume it in coffee shops and famous restaurants.


Photo: Pixabay

Although its taste or trends are not sufficient justification, quinoa has some very powerful health benefits. Its flavor is excellent, it has a high protein content and is currently part of another great food trend: gluten-free food. Here are 7 reasons why peruvian quinoa is the new super food:

  1. High protein content: the amount it has is similar to milk and higher than rice, millet and cereal.
  2. Good source of riboflavin: riboflavin helps reduce the frequency of migraine attacks, improving the energy metabolism of the brain and muscle cells.
  3. In South America, saponin is used to heal skin lesions, making it a good antiseptic.
  4. Quinoa has alkaline formation, comparable to rice, amaranth and germinated grains.
  5.  1/4 cup of quinoa only contains 172 calories.
  6. Since it has no relation to wheat or grain, quinoa is gluten-free. Several people discover that by reducing the consumption of grains with gluten or at least products made of wheat they feel better and can lose weight.
  7. Quinoa is a complex carbohydrate with a low glycemic index. This is good for weight control.

Photo: Wikimedia Commons

The Incas referred to quinoa as the "mother seed" and considered it sacred. They grew quinoa in South America at the high altitude of the Andes and for 5,000 years it was their staple food. However, quinoa still remains a very popular and nutritious ingredient in the dishes of peruvian families.


Article from: Casa Verde Gourmet

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