Organic Quinoa Flour
Quinoa (Chenopodium quinoa) is a hardy plant native to the Andean highlands of South America, such as Peru, Bolivia and Ecuador. Called the “mother grain” by the Incas, kynva has been cultivated for more than 5000 years. Today, it is regarded worldwide as a “superfood”.
Traditional use of Quinoa
The Quinoa was a vital source of food, providing essential nutrients and energy for mountain dwellers. It has often been considered superior to other cereals because of its high protein content and adaptability.
The Quinoa had a spiritual meaning and was used by local groups in various religious ceremonies.
Quinoa has sometimes been used in traditional medicine to treat ailments such as upset stomachs and skin diseases.
Quinoa has recently gained popularity all over the world and its flour is no exception.
Gluten-free alternative – the flour is naturally gluten-free, making it a safe choice for people with coeliac disease or gluten sensitivity.
Digestibility – quinoa flour is thought to be easier to digest than some other gluten-free flours, making it a great choice for those with a sensitive digestive system.
Nutrients
1. Protein – is a complete source of protein, meaning it contains all nine essential amino acids. Quinoa is particularly rich in lysine, an amino acid that is often limited in other plant-based foods.
2. Dietary fibre – a good source of dietary fibre, which supports digestion and helps regulate blood sugar levels.
3. Magnesium – this mineral is essential for many bodily functions, including muscle and nerve function, blood sugar regulation and bone health.
4. Manganese – plays a role in bone formation, blood clotting and metabolism.
5. Phosphorus – is vital for the formation and maintenance of healthy bones and teeth, as well as for energy production.
6. Iron – contains iron, which is less easily absorbed than iron from animal sources, but is still an important mineral for carrying oxygen in the blood.
7. Folate (vitamin B9) – essential for DNA synthesis, red blood cell formation and proper fetal development during pregnancy.
8. Riboflavin (vitamin B2) – involved in energy metabolism and helps maintain healthy skin, eyes and nerve function.
9. Vitamin B6 – essential for brain development and function, as well as for the production of neurotransmitters and red blood cells.
10. Vitamin E – This antioxidant vitamin helps protect cells from free radical damage and supports immune function.
11. Thiamine (vitamin B1): thiamine is essential for converting food into energy and maintaining proper nerve function.
12. Vitamin B3 (niacin) – plays a role in DNA repair and cell metabolism.
13. Zinc – involved in immune function and wound healing.
14. Copper – important for healthy bones and nerves, as well as for the formation of collagen and red blood cells.
15. Potassium – helps regulate blood pressure, fluid balance and muscle and nerve function.
16. Selenium – acts as an antioxidant to help protect cells from oxidative damage.
Attention
Saponins – Quinoa seeds naturally contain bitter-tasting saponins, which can be removed by washing before cooking.
Oxalates – Quinoa contains oxalates, compounds that can contribute to the formation of kidney stones in sensitive individuals.
Use of
Baking – Replace wheat flour with Quinoa flour in baking recipes. It is gluten-free, with a nutty taste and increase the nutritional value of baked goods. Use quinoa flour to make pizza dough, bread, pancakes or pasta.
Thickener – quinoa flour can be used as a gluten-free thickener in soups and sauces.
Smoothie – add a spoonful of quinoa flour to your smoothie for more nutrients.
Baby food – Quinoa flour can be used in homemade baby food to provide babies with more nutrients.
Sources:
www.healthline.com
www.medicalnewstoday.com
NOTE. The information contained herein should not be construed as a recommendation for treatment or other health issues. We encourage you to make personal decisions about your personal health, taking into account a wide range of sources of information.