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Quinoa has become a product with high export potential and whose world demand increases year after year.
In this small article we will review the nutritional benefits and varieties of the grain, of which its first crops date back more than 3,000 years ago.
Quinoa is a grain that contains high nutritional value as well as proteins, saturated fats and minerals. Due to the high fiber content, this represents more than 6% of the grain weight of great benefit to the intestinal flora, stimulating the growth of beneficial bacteria and helps to prevent colon cancer.
Additionally, it is a gluten-free food suitable for celiac patients.
Its wide genetic diversity allows its adaptation to different ecological environments with high humidity and altitude.
Variety
According to the National Institute of Agricultural Innovation (INIA), there are about 100 varieties of quinoa, whose grains are processed differently and for direct consumption is converted into different products.
The three grains that are more cultivated and consumed are red, white and black.
Source: Andina
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