Quinoa

Quinoa, Chenopodium quinoa. is a plant of the Chenopodiaceae family, such as spinach and beets. You can eat the seeds, which, given the high starch content, are considered grains. The quinoa as food is suitable to be inserted in the diet of people suffering from celiac disease since it is gluten-free. Quinoa provides proteins in good quantity, this characteristic makes it an alternative source for animal proteins, quinoa contains fiber, important to ensure a good functioning of the intestine, to relieve constipation and to bring satiety as well as to help control cholesterol. Quinoa has vitamins, such as vitamin E, group B and C, mineral salts, such as iron, calcium, zinc and especially magnesium, indicated as an aid to control blood pressure, and amino acids such as lysine, which promotes the production of antibodies, collagen and the absorption of calcium, and methionine, which protects hair, skin and nails and helps to purify the body against dangerous substances such as heavy metals. This cereal is also very energizing, therefore suitable for people with an active life but also in elderly or during convalescence. In addition to these properties, as shown by a study published in 2010 on the Food Chemistry magazine and performed by Peruvian and Finland researchers, quinoa contains flavonoids, which have antioxidant properties against free radicals and an anti-inflammatory effect, useful in case of arthritis and to prevent problems affecting the cardiovascular system. Quinoa should be washed well before cooking in order to remove, in this way, the saponins, substances that may be toxic for the body and that cover quinoa. Given also the content of oxalates, those people who suffer from kidney stones should not exceed the consumption of quinoa. As regards the cooking, you can cook the quinoa in boiling water for about twenty minutes and then add it to salads or use it for stuffed vegetables or as a side dish.