Quinoa white quinoa 1000g VIVIO

Quinoa - what does it taste like?

Quinoa has a characteristic sweet taste, making it ideal for preparing main dishes as well as desserts.

White quinoa is widely used in everyday cooking. Soft-boiled, it can be a great addition to meat or fish dishes. Thanks to its swelling properties, it can also be an excellent thickener for sauces and soups full of vegetables. It's also worth noting that this product is excellent in healthy desserts. It can be used to make both nutritious pudding and crispy biscuits. In addition, quinoa (cooked in bulk) is an excellent ingredient for tasty salads.

How to cook quinoa? Span >

Dry quinoa grains should be rinsed well under running water. Then cook for 10-15 minutes. Quinoa is cooked in a ratio of 1:2 (1 cup of quinoa, 2 cups of water).

Ingredients: white quinoa

"Reference intake for an average adult

Product may contain: soy, gluten, mustard, nuts and sesame seeds.
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Komosa has a unique amino acid composition. No other plant contains such a beneficial set of essential amino acids. The protein content ranges from 12 to 22%. It is an easily digestible protein, and interestingly, the heat treatment process, i.e., cooking, further increases its digestibility. Therefore, quinoa is an ideal source of valuable protein in the diets of vegetarians, children, pregnant women, and the elderly.

It is worth paying attention to the content of unsaturated fatty acids (linoleic and oleic), in addition "protected" against oxidation thanks to a large amount of antioxidant vitamins, mainly A and E. In addition, quinoa is a good source of B vitamins, folic acid, minerals: magnesium, potassium and calcium, as well as phytosterols, saponins and phenols. < /p>

Quinoa differs from other pseudocereals in its flavonoid content. Quinoa contains 58 mg/100 g, which is twice as much as cranberries. This is a valuable and unique characteristic, as cereals generally do not contain flavonoids.

Quinoa also contains fiber, especially inulin. As a result, it has a strong prebiotic effect and can be recommended as a dietary measure for people with poor microflora in the digestive system. In turn, thanks to its saponin content, it can exhibit anti-allergic, anti-inflammatory, antifungal, antiviral, and immunostimulating effects.

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