Properties of quinoa. Quinoa is one of the best-known and most sought-after Andean foods in the world thanks to its high nutritional value, so much so that it is recommended by NASA and has become a staple food for athletes. Compared with traditional cereals, quinoa has an energy, protein and mineral wealth that distinguishes it as a very complete food suitable for all ages.
This is because it contains the eight essential amino acids for the body: isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine. It also has a high fiber content, which helps improve digestion, preventing constipation and problems with the digestive system.
Quinoa is also rich in minerals such as calcium, magnesium, zinc, potassium, phosphorus, and iron. It also offers B complex vitamins in appreciable amounts and vitamin E with an antioxidant function.
According to the Food and Agriculture Organization of the United Nations (FAO), the nutritional value of quinoa is higher than that of other grains and cereals such as beans, rice and wheat. In this sense, it is important to take advantage of the benefits offered by this Andean grain, which contains a higher proportion of proteins, does not contain gluten and is very versatile in the kitchen in desserts and savory dishes.