The Perfect SuperFood - A South American Grain for Health


by Robert Adams - Date: 2007-01-11 - Word Count: 509 Share This!

Was a staple of the ancient Incas, who called it "the mother grain". It remains an important staple in South America cuisine, as it contains more protein than most other grains. Its delicious flavor makes it a great alternative to rice or couscous as a side dish, and can also be added to vegetables and meat as a main dish.

Quinoa cooks to a light fluffy texture, with a bit of a crunch from the grain's external germ, making this a wonderfully unique grain. Truly versatile, it can be used in soups, salads, breads, puddings or as a breakfast cereal. Most Quinoa today is produced and exported directly from the Bolivia, the smallest in population of all the South American countries.

Quinoa contains more protein than any other grain; an average of 16.2 percent, compared with 7.5 percent for rice, 9.9 percent for millet, and 14 percent for wheat. Some varieties of quinoa are more than 20 percent protein. Quinoa's protein is of an unusually high quality. It is a complete protein, with an essential amino acid balance close to the ideal ... similar to milk! Quinoa's protein is high in lysine, methionine and cystine.

This makes it an excellent food to combine with, and boost the protein value of, other grains (which are low in lysine), or soy (which is low in methionine and cystine). Rich & Balanced Source of Nutrients Besides its unique protein, quinoa also provides starch, sugars, oil (high in essential linoleic acid), fiber, minerals, and vitamins. Easy on the Stomach Quinoa is light, tasty, and easy to digest. It is not sticky or heavy like most other grains, and it has a delicious flavor all its own.

Quick and Simple to Prepare A whole-grain dish of quinoa takes just 15 minutes. Versatile Quinoa can be substituted for almost any grain in almost any recipe. It looks and tastes great on its own, or in any dish from soup to salad.

Perfect for Summertime Many people eat grains only during the colder months, but quinoa's lightness combined with its versatility in cold dishes like salads and desserts makes it an ideal source of good summertime nutrition.

Quinoa is 35 on the *Glycemic Index: A good source for people with wheat and gluten related food allergies as well as senior and diabetic diets. *(Taken from the Glycemic Index in the book 'Eat Yourself Slim' by Michel Montignac).

1. It's a VEGETARIAN solution, a balanced-amino-acid source of high quality protein.

2. It's a SENIOR solution, a high-iron food that raises the hematocrit, delivers more oxygen to the brain, fights senility.

3. It's a DIABETIC and Health Food solution, a very low-glycemic-index cereal type food. Great served with Fresh fruit and splenda and a little cinnamon as replacement to oatmeal.

4. It's a TASTE SOLUTION, quite delicious. It can be made into pilaf and cooked just like rice. In fact one way to add more flavor to the quinoa is to roast or toast the quinoa first in a fry pan with no oil and it makes it add a nut like taste to the grain itself.


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Robert Adams is a Nationally Recognized Personal Trainer as well as the Head Fitness Expert at: http://www.MyHomePersonalTrainer.comRobert also provides outstanding resource content with his Online Personal Trainer website: http://www.body-perfect-fitness.com Your Article Search Directory : Find in Articles

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