Quinoa is high in the polyunsaturated fatty acid, linoleic
QUINOA, COOKED NUTRITION VALUE PER 185 g
acid, which is an essential fatty acid, meaning that it canâ€™t be
Calories 1 cup
479 mg (120 percent)
Percentages are relative to U.S. recommendations for adults. Nutrient data for this listing was provided by USDA SR-21. Nutrition Data. Available at: http://nutritiondata.self.com/facts/ cereal-grains-and-pasta/10352/2
made in the body. Polyunsaturated fatty acids help to prevent cardiovascular disease and improve insulin sensitivity. It has a low glycemic index, which is a great alternative for those with diabetes (Vega-Galvez, 2010). ALLERGIES: Quinoa is generally considered gluten free. However, new research indicates that it may contain other protein properties that activate the immune system. So this may be one to avoid if you have celiac disease (American Journal of Clinical Nutrition, 2012).
USE FROm STORAGE Quinoa can be toasted, used as a substitute for rice and other
Quinoa is high in calcium, magnesium, iron, copper, and zinc; higher than most grain crops. However, the amount of mineral content depends on the soil that it is planted in.
grains, or ground into flour to make pasta, breads, pancakes, crackers, and other baked goods. Also, the seeds can be sprouted or popped like popcorn (Jancurova, 2009).
Some soils produce a higher mineral content. It is also high in vitamins C and E, thiamin, riboflavin, and niacin (Vega-Galvez, 2010).
GRAINS, LENTILS, & CORN STORAGE