Quinoa is one of the oldest crops in the world. It has been an important staple food for the native people in the Andes since more than 6000 years. Botanically quinoa is related to spinach, mangold and beetroot.
The nutritional value of Quinoa seeds is especially high. The protein content is about 15 percent and is much higher than in other crops. The biological value of Quinoa protein is higher than the value of soybean and wheat because of its high content of essential amino acids like lysine, tryptophan and cysteine.
Not only vegans appreciate Quinoa. Because of its low content of gluten, it is suited for people with coeliac disease.
The fat content of Quinoa (5 - 6%) is approximately the same as in oats. Most of the fatty acids are unsaturated. In addition Quinoa is rich in calcium, magnesium, iron and zinc and it contains different vitamins like B-vitamins and vitamin E.
Due to the high protein value, and the presence of essential amino acids like lysine, which is almost only present in fish and meat, Quinoa is an important alternative to meat for vegetarians and vegans.
Quinoa does not contain any gluten and is a perfect alternative for people who suffer from coeliac disease.
Quinoa has a high content of iron, magnesium, calcium and unsaturated fatty acids. It is suited for a low-carb diet
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