Quinoa
The Wonder of Little Grains
Born, grown in and as a descendant of a Chinese, white rice is no stranger to me. A staple food in my culture for centuries and the mark of our tradition, rice and me are inseparable. But white rice is not an exclusive diet just for the Chinese but a staple food for much of the world’s population especially in Asia. Many cultures eat rice for several meals each day. Although white rice is produced through a refining process that removes much of the inherent nutritional factors, it still provides us with many nutrients and health benefits. The fluffy and firm texture with its sweet fragrance when cooked and its neutral chemistry to any food makes rice irreplaceable in our daily diet, providing important nutrients such as iron, vitamin B6, Magnesium, Calcium and many more. It is totally exquisite (Health,Guide).
But there is a type of grain, although the size is ten time smaller in size comparing to white rice, that’s nutrient facts triumph over white rice. An ancient grain that has survived over thousands of years and first cultivated by the Andean people, quinoa (pronounced ki:nwa) a species of goosefoot, is a grain crop of the Amaranthaeceae family (Quinoa). Quinoa, considered to be the “mother of all grains” by the Incas, is a healthy whole grain that is easy to cook and can be incorporated into any recipe. Quinoa can be the entire problem solver and beneficial for vegetarians and certain disease sufferers. According to web source from whfoods.com, the only grain that has complete protein is quinoa and it contains all nine essential acids. In the serving size of 100 gram, quinoa contains 120 calories whereas white rice carries a hefty 380 calories. Percent daily values which are based on a 2,000 calorie diet: quinoa contains total fat of 2 gram which is 3% of PVD and white rice is 1 gram which is only 1% of PVD. Dietary fiber is 3 gram from quinoa and only 2 gram from white rice (quinoa, cooked).
Quinoa contains high value of
Born, grown in and as a descendant of a Chinese, white rice is no stranger to me. A staple food in my culture for centuries and the mark of our tradition, rice and me are inseparable. But white rice is not an exclusive diet just for the Chinese but a staple food for much of the world’s population especially in Asia. Many cultures eat rice for several meals each day. Although white rice is produced through a refining process that removes much of the inherent nutritional factors, it still provides us with many nutrients and health benefits. The fluffy and firm texture with its sweet fragrance when cooked and its neutral chemistry to any food makes rice irreplaceable in our daily diet, providing important nutrients such as iron, vitamin B6, Magnesium, Calcium and many more. It is totally exquisite (Health,Guide).
But there is a type of grain, although the size is ten time smaller in size comparing to white rice, that’s nutrient facts triumph over white rice. An ancient grain that has survived over thousands of years and first cultivated by the Andean people, quinoa (pronounced ki:nwa) a species of goosefoot, is a grain crop of the Amaranthaeceae family (Quinoa). Quinoa, considered to be the “mother of all grains” by the Incas, is a healthy whole grain that is easy to cook and can be incorporated into any recipe. Quinoa can be the entire problem solver and beneficial for vegetarians and certain disease sufferers. According to web source from whfoods.com, the only grain that has complete protein is quinoa and it contains all nine essential acids. In the serving size of 100 gram, quinoa contains 120 calories whereas white rice carries a hefty 380 calories. Percent daily values which are based on a 2,000 calorie diet: quinoa contains total fat of 2 gram which is 3% of PVD and white rice is 1 gram which is only 1% of PVD. Dietary fiber is 3 gram from quinoa and only 2 gram from white rice (quinoa, cooked).
Quinoa contains high value of