The small miracle grain from South America
Quinoa is becoming increasingly popular in the healthy fitness kitchen.
Who does not know, should be as soon as possible
familiarize yourself with the little Power grain.
Is In addition to its complex carbohydrates
he an excellent source of vegetable protein,
valuable minerals and unsaturated fatty acids.
This makes him a healthy and long-lasting filling foods.
It contains all 9 amino acids, making it a high-quality source of protein,
is not just for vegetarians and vegans.
In addition, quinoa contains a high number of manganese and copper.
These minerals promote the formation of an enzyme,
which the mitochondria (the energy producers inside the cell)
protect against harmful oxidation processes and the red blood cells
keep free radicals from attacks.
Incidentally, carbohydrates in the presence of manganese efficient
broken and the bones can be under the influence
constantly regenerate perfectly of manganese and thus stay healthy and strong.
Another feature that makes it an interesting cereal substitutes,
is that it does not contain gluten. Gluten, also called gluten,
is a mixture of proteins, which ensures that a dough remains elastic and
can be processed so only as we as know of a pizza dough.
However, there are people who react to gluten with ailments in the gastrointestinal tract.
They suffer from celiac disease and the schrenkt the diet often very one,
even if trade expanded to include these food intolerance
has set up with a good offer.
For it offers a fantastic alternative quinoa because it as grain,
Flake, flakes and even as flour is commercially available.
For fans there is pasta noodles made from quinoa and for athletes protein powder.
The flakes and flakes can be custom cereal mixes
Preparing and fast and satisfying breakfast smoothies.
The quinoa grain is suitable for varied salads
(by the way super to take on the go)
as filling for grilled vegetables, (eggplant, peppers, zucchini, etc.)
or simply as a side dish like rice.
However, prior to cooking, it should always be in a fine mesh
Screening will be flushed with water,
To be free from any residues of bitter substances.
After that, he has a cooking time of 20 minutes.
The small power grain is mainly in South America,
high up in the Andes, cultivated.
There has different names, for example, Quinoa, millet or rice Andean spinach.
Even if we compare him here in our part of the grain,
he is, botanically speaking, but rather related to the spinach or beets.
Not in vain declared the UN Ban Ki Moon Genaralsekretär 2013 the "Year of Quinoa".
Quinoa nutrition facts
Energy: 345 kcal
Protein: 14 g
Carbohydrates: 60 g
Fat: 5 g
Potassium: 805 mg
Phosphorus: 330 mg
Magnesium: 275 mg
Calcium: 80 mg
Sodium: 10 mg
Iron: 8 mg
Zinc: 2.5 mg
Quinoasalad with chickpeas