Quinoa Research Paper

Quinoa is a small grain that is native to South America. It can be used as a more nutritious alternative to rice or couscous et cetera. Quinoa is rapidly growing in popularity because of its wide variety of health and nutritional benefits, such as having all the essential amino acids (therefore it is a complete protein). Quinoa is considered a whole grain. By consuming 1-2 serves a day, you can reduce your risk of Cardiovascular diseases, type 2 diabetes, high blood pressure, colon cancer and obesity. It provides a high amount of antioxidants, unlike other grains used in a gluten free diet. Whole grains like quinoa provide essential vitamins (vitamin E and B-vitamins), minerals (iron, magnesium, phosphorus, potassium, calcium,) and fibre. Additionally, quinoa contains a healthy dose of fatty acids (The omega 3, oleic acid, and alpha-linolenic acid).

The first Quinoa processing facility
Primary processing is the conversion of raw materials to food commodities. Quinoa can be milled and turned into flour, scarified, washed and dried. quinoa can then go through secondary processing, which is the conversion of ingredients into edible products. This can involve this involves combining foods in a particular way to change the properties. Primary processing of quinoa can include making bread, cakes or pasta.

To grow, Quinoa needs full sun and well-drained, fertile soil but it also can grow on low-quality soils with its high tolerance to salt. It is a cold weather crop (ideally below 32ºc) but the conditions can not get too cold or too hot. Sometimes it takes several seasons to get any harvest since seeds can crack, get overtaken by weeds, or die off because of the excessive heat or cold. Quinoa has the ability to grow for millennia in some of the world's harshest environmental conditions such as strong wind and rain. This means it can grow almost