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June 20, 2018
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Quinoa: super nutritious seed
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The quinoa is very easy to prepare, in fact it is cooked like rice. Once it is cold we can use it together with our favorite ingredients: corn, carrot, cherry tomatoes, black olives and avocado. Season with lemon juice or balsamic vinegar. It is ideal for these summer temperatures and a super complete food. We are going to detail their properties below.
 
Quinoa is a relatively new food for us, however, little by little it becomes popular.
 
Quinoa is a seed, but with unique characteristics because we can consume it as a cereal. It provides about 6 grams of fat in the same amount of food. If we compare quinoa with most cereals, it contains many more proteins and fats, although the latter are mostly unsaturated, highlighting the presence of Omega 6 and Omega 3.




Quinoa highlights for its high content in fiber, potassium, magnesium, calcium, phosphorus, iron and zinc and also offers vitamins B in appreciable amounts and vitamin E with antioxidant function.
 
Quinoa is especially beneficial in the diet of people with celiac disease but nowadays it is a much more widespread food than a few years ago, when in Argentina it was barely known.
 
Like brown rice is ideal for salads and summer diets. It has a low glycemic index, which makes it ideal for people with diabetes or who wish to lose weight eating healthy and helps control blood cholesterol levels, their fiber and unsaturated lipids favor the lipid profile in the body.

It also helps to reverse constipation due to its high insoluble fiber content.
 

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Del 15 al 17 de septiembre se celebró en La Rural, Buenos Aires, FIBEGA, la Feria Iberoamericana de Gastronomía, que reunió a los destinos gastronómicos mundiales más relevantes, el II Congreso Iberoamericano de Gastronomía y el Encuentro Iberoamericano de Chefs. Países como Perú, México, Argentina, Uruguay, Brasil, Guatemala o País Vasco mostraron su riqueza y diversidad gastronómica; y representantes de diferentes sectores relacionados con la cocina como los chefs Germán Martitegui, Andoni Luis Aduriz o José del Castillo, ofrecieron showcookings y presentaciones. Un túnel del vino, en el que se ofrecieron catas y degustaciones de los vinos y bebidas más representativas y sorprendentes, y diferentes espacios de degustación y mercado. 3 jornadas de celebración de la cultura gastronómica de Iberoamérica que reunieron a más de 22.000 visitantes.