Truth about Quinoa
Last Updated on by Sophie
In 2013 united nations general assembly announced as the international year of Quinoa (pronounced ‘keen-wah’) and since then it has gained traction.
It’s staple food for Andean region for thousands of years, specifically Peru and Bolivia.
Its cooking is simple and easy as cooking grains, today its grown in many countries such as India, Italy and united states.
I personally added to everyday salad and friend of mine use it instead of rice in her Indian recipe.
Its healthier than rice, according to reports its protein is complete it contains the nine amino acids that is available in dairy protein.
Quinoa is gluten free and high in fiber, in one cup you can get 5 grams of fiber according to some studies, this is not all its rich iron, magnesium, phosphorus, manganese, and zinc.
What is more is you get less carbohydrates than rice for 100 grams of serving, with rice you have 31 grams carbohydrates and with quinoa it’s just 21 grams.
Quinoa cooks in 15 minutes, while brown rice take more than 30 minutes
Quinoa is also rich in fiber which mean you will stay full longer after each serving of rice, this is naturally happens because of fiber.
Some studies indicate that quinoa can be beneficial to your skin, quinoa may help with skin aging and it husks is being used for physical exfoliate, since its soft it will not leave marks on the skin while clearing dead skin.
