Quinoa
Known since ancient times, when it was cultivated in the Andes by the Incas (and referred to as the “gold of the Incas and Aztecs”).
Quinoa comes in yellow, red, and black varieties and is grown primarily in Bolivia, Chile, Peru, and Ecuador.
But what are the most important qualities that make quinoa a true superfood?
- It is very rich in iron, containing more than spinach, a feature that makes it a perfect food for those following a vegetarian or vegan diet.
- It contains a significant amount of protein: 14 g per 100 g of product.
- It contains 10 essential amino acids.
- It is rich in minerals, fiber, and omega-3 and omega-6 fatty acids.
- It is gluten-free, so it is suitable for people with celiac disease.
And that’s not all: quinoa is a real boon for our circulatory system and is an energy-boosting food, making it excellent for athletes.
It reduces stomach acidity and is therefore an excellent natural remedy for those suffering from gastritis.
Its high fiber content makes it ideal for people with diabetes, as it does not cause sharp spikes in blood sugar levels.
Before preparing and cooking it, however, it is important to rinse the quinoa thoroughly and let it soak to remove the saponin, a bitter-tasting substance that is toxic to the body.