Quinoa | Description, Plant, Seeds, Domestication, History, & Nutrition (2024)

FAQs

Quinoa | Description, Plant, Seeds, Domestication, History, & Nutrition? ›

Quinoa is not a true cereal, and its seeds are high in protein and fiber. The young leaves are also nutritious and can be eaten as a vegetable similar to spinach (to which it is related). The plant is native to the Andean region of South America, where it has been a staple crop for millennia.

Existing historical evidence indicates that its domestication by the peoples of America may have occurred between 3,000 and 5,000 years BCE. There are archeological discoveries of quinoa in tombs of Tarapacá, Calama and Arica in Chile, and in different regions of Peru.

You can eat one-two cups of cooked quinoa in a day. You should avoid eating it if you experience stomachache, itchiness or vomiting after consuming it. A study by Harvard Public School of Health has reported that eating a bowl of quinoa daily is healthy and without any side effects.

Chenopodium quinoa (keen-wa; Chenopodiaceae/Amaranthaceae) is known as the mother grain of the Incas. It has higher protein content than the cereals (Poaceae) and has a high lysine content (contrast with cereals: low lysine). It is easy to grow and harvest and does not suffer from the same diseases that attack cereals.

Quinoa (the name is derived from the Spanish spelling of the Quechua name kinwa or occasionally "Qin-wah") originated in the Andean region of Argentina, Bolivia, Chile, Colombia, Ecuador, and Peru, where it was successfully domesticated 3,000 to 5,000 years ago for human consumption, though archeological evidence shows ...

Although considered a pseudocereal for not belonging to the Poaceae family, Quinoa has a comparable nutrient composition regarding fiber, minerals, and protein. pH ranging from 4.5 - 9.5, and its life cycle can be anywhere from 90-220+ days depending on cultivar and temperature.

Quinoa is rich in both fiber and protein, contains a much higher amount of other nutrients, and has a similar fluffy texture to the rice. A cup of quinoa contains twice more protein and about 5 g more fiber than white rice. Quinoa contains fewer calories and carbohydrates than white rice.

Allergy to other foods used as grains: Quinoa may cause an allergic reaction in people who are sensitive to foods used as grains, such as buckwheat, wheat, and rice. If you have allergies to grains, be sure to check with your healthcare provider before using quinoa.

Studies suggest quinoa may improve gut health by enhancing the diversity of beneficial gut bacteria and reducing the inflammatory symptoms of conditions like colitis. Acting as a prebiotic, quinoa supplies the fuel for beneficial gut bacteria, allowing them to thrive.

Quinoa has a glycemic index of around 53, meaning it won't cause as dramatic a spike in blood sugar. This is because it contains fiber and protein, both of which slow the digestion process. Most grains don't have all the amino acids needed to make a protein.

Why is quinoa considered controversial? ›

Firstly, quinoa is grown and stored in close proximity to chamtez grains, and there is a concern that chametz grains may have mixed in to the quinoa grains.

Packed with more protein and minerals than almost all other foods, quinoa (pronounced “keen-woh”) is an ancient grass, and its seeds were a primary food group in the diet of the ancient Mayans and Azetcs.

If you've never eaten quinoa, Foroutan suggests trying white quinoa first because it has the mildest taste. Or you might look for a blend of red, black, and white quinoa to get as many antioxidants as possible; levels of these beneficial ingredients vary according to the color of the seeds (red has the highest levels).

Quinoa wears two hats. Although prepared and eaten as a grain, quinoa is actually a flowering plant grown primarily for its edible seeds. The quinoa seed is a complete protein, meaning it contains all 9 essential amino acids necessary for good health.

Consumption By Country

The countries with the highest volumes of quinoa consumption in 2018 were Bolivia (40K tonnes), Peru (34K tonnes) and the U.S. (29K tonnes), with a combined 71% share of global consumption.

Quinoa Is An Ancient Food

It's been at the forefront in these regions for 5,000 years. It was a staple for the Incas and is still a prominent food source for their indigenous descendants, the Quechua and Aymara people. It was a sacred crop to the Incas who called it the mother of all grains or chisaya mama.

Quinoa is not a true cereal, and its seeds are high in protein and fiber. The young leaves are also nutritious and can be eaten as a vegetable similar to spinach (to which it is related). The plant is native to the Andean region of South America, where it has been a staple crop for millennia.

To the Incas, quinoa (Chenopodium quinoa) was a food so vital that it was considered sacred. In their language, Quechua, it is referred to as chisiya mama or mother grain. Each year, the Inca emperor broke the soil with a golden spade and planted the first seed.

Over five thousand years ago the Indigenous peoples of the Altiplano regarded quinoa as more valuable than gold. The Incas considered quinoa to be their most sacred food, which contained spiritually enhancing qualities, and so named it 'La Chisiya Mama', or 'The Mother Grain'.