Quinoa - A Delicious Food For Inflammatory Diseases

Dean Rouseberg Author: Dean Rouseberg Time for reading: ~1 minutes Last Updated: August 08, 2022
Quinoa - A Delicious Food For Inflammatory Diseases

Traditional South American culture, with ancient history and modern use. Rich in E vitamins, useful acids and antioxidants.

Quinoa is a grain-like crop coming from Central and South America. As a pseudo-plant, the seeds used for food do not contain gluten, but are saturated with essential amino acids such as lysine and proline, as well as an abundance of magnesium, manganese, phosphorus and zinc.
 
After removing the bitter wraps of the seed, it can be cooked in almost the same way as rice. For reasons not clarified by science, the available useful monounsaturated fatty acids, most often in the form of oleic acid , are more resistant to heat treatment. Cooking, baking or steaming does not significantly affect the usefulness of food. Available vitamin E, alpha-, beta-, gamma- and delta- tocopherol and flavonoids such as quercetin and kaempferol - strong antioxidants, remain unaffected by proper heat treatment and can be absorbed by the human body.
 
Quinoa is full of useful phytonutrients with strong anti-inflammatory properties. Polysaccharides Arab and ramnogalakturonan , hydroxybenzoic and hodroksikanelena acid with higher concentrations present are less omega-3 fatty acids, alpha-linolenic acid. These compounds have a preventive nature against many cardiovascular diseases and help to suppress inflammatory processes in the body. These anti-inflammatory forces are especially active in adipose tissue and the interior of the intestine .
 
 
 
One cup of quinoa or about 185 grams, compared to the recommended daily intake in percent, contains: protein - 8.14 grams (16%); carbohydrates - 39.4 g (18%); fiber - 5.18 g (21%); calories 222 (12%); manganese - 1.17 mg (59%); phosphorus - 281.2 mg (40%); honey - 0.36 mg (40%);  
 
Although not a cereal or cereal, quinoa is excellent for grinding flour and making pasta. The richness of amino acids, fiber and protein, combined with the easy and trouble-free digestion of quinoa are prerequisites for cooking with it if you want to control your weight and blood sugar . 
 
There are several different types of seeds, usually whitish white, red or black, but many stores sell mixtures of the three. Can be stored dry in the refrigerator for up to 6 months.

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