Since already 6000 years, Quinoa has been an essential staple food for Andean people. By the Incas quinoa was called the “mother grain”. For them, the grain was a natural energy source – like wheat for the Europeans and rice for Asians. However, fact is that quinoa is actually not a grain, but is part of the Amaranthaceae family.
The fast-growing plant develops yellow, red-brownish or white seeds, which are tasty and very digestible. The Inca grain is today the most valued in the health-conscious consumer trend, because of its excellent nutritional values: Quinoa is a very good source of protein and convinces with a high percentage of essential amino acid lysine. Furthermore, other essential vitamins, minerals, iron, and calcium are found in higher than average dose.
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