Quinoa

• It’s gluten-free, making it a wonderful grain substitute in cereals and flour.
• Contains higher levels of lysine (beneficial to gut health, increases calcium absorption) than wheat
• Its amino acid content is considered to be well balanced for human consumption
• Both quality and quantity of protein in quinoa seed is superior to other cereal grains. One cup of cooked quinoa has 8 grams of complete protein (all nine essential amino acids that the human body cannot make on its own).
• Lower sodium content and higher levels of calcium, phosphorus, magnesium, potassium, iron, copper and zinc than found in wheat, corn or barley
• Its glycemic index value is low enough to be considered a food that helps stabilize blood sugar levels. A study conducted on humans by researchers at the Department of Food Science and Microbiology at the University of Milan found that quinoa significantly reduces blood sugar, insulin, and triglyceride levels. In a separate study done on rats, by the Department of Food chemistry and Nutrition in Krakow, Poland, it was found that among quinoa’s biochemical effects was the complete inhibition of negative effects of fructose.
• It has thousands of trace nutrients, including two well-studied flavonoids, quercetin and kaempferol, which are found in relatively large amounts. Studies have shown that these two flavonoids have anti-inflammatory, anti-viral, anti-cancer and even anti-depressant effects on animals.
• NASA scientists have been evaluating quinoa as a suitable crop to be grown in outer space, due to its high nutrient content, ease of use and ease of growing!

Indeed, quinoa is well deserving of its ancient honorific of ‘mother of all grains’ (even though it’s not a grain). It certainly is a plant worthy of our respect, and more importantly, a prominent place in our pantries.