Quinoa, pronounced keen-wa. How is it that it has taken me so long to find this super food? This ancient seed, from a vegetable related to Swiss chard, spinach and beets, was a favourite of the Incas.
Packed with nine essential amino acids, it has more protein than rice, millet or wheat. Gluten-free, it is a complex carbohydrate with a low glycemic index, low on cholesterol and rich in fibre (almost twice as much as grains).
If this wasn't enough, quinoa is a source of calcium (1 cup of cooked quinoa contains 30 milligrams), potassium, magnesium, zinc, iron, riboflavin (B2), lysine (essential for issue growth and repair) and manganese (an antioxidant).
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