Quinoa

Health Benefits:

  1. High In Fiber And Protein
  2. Good Source of Omega-3 Fatty Acid
  3. Good Source Of RDA Nutrients

Quinoa

The nutritional attributes of quinoa are very unique. In addition to the overall nutrient density of this pseudo grain, and its absence of common protein allergens (gliadin and other forms of gluten) found in most cereals, it is an exceptionally rich source of antioxidants typically only found in vegetables and berries. The flavonoids quercetin and kaempferol are especially concentrated in quinoa. These same phytonutrients are major benefits to the regular consumption of brassica vegetables like kale and broccoli.

A handful of animal studies have demonstrated significantly less intestinal and body-fat inflammation and the ability of quinoa to improve biomarkers of metabolic syndrome.


 

  1. http://www.ncbi.nlm.nih.gov/pubmed/26249220
  2. http://www.ncbi.nlm.nih.gov/pubmed/24912714
  3. Graf, B. L., Poulev, A., Kuhn, P., Grace, M. H., Lila, M. A., & Raskin, I. (2014). Quinoa seeds leach phytoecdysteroids and other compounds with anti-diabetic properties. Food Chemistry, 163, 178–185. http://doi.org/10.1016/j.foodchem.2014.04.088
  4. Dini I, Tenore GC, and Dini A. Antioxidant compound contents and antioxidant activity before and after cooking in sweet and bitter Chenopodium quinoa seeds. LWT - Food Science and Technology, Volume 43, Issue 3, April 2010, Pages 447-451. 2010.
  5. Hirose Y, Fujita T, Ishii T et al. Antioxidative properties and flavonoid composition of Chenopodium quinoa seeds cultivated in Japan. .Food Chemistry, Volume 119, Issue 4, 15 April 2010, Pages 1300-1306. 2010.
  6. James LEA. Chapter 1: Quinoa (Chenopodium quinoa Willd.): Composition, Chemistry, Nutritional, and Functional Properties. Advances in Food and Nutrition Research, Volume 58, 2009, Pages 1-31. 2009.
  7. Repo-Carrasco-Valencia R, Hellstrom JK, Pihlava JM et al. Flavonoids and other phenolic compounds in Andean indigenous grains: Quinoa (Chenopodium quinoa), kaniwa (Chenopodium pallidicaule) and kiwichi (Amaranthus caudatus). Food Chemistry, Volume 120, Issue 1, 1 May 2010, Pages 128-133. 2010.

source: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=142

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