Herbal Remedies and Medical Tips

Altiplanoa Quinoa Salad and Vegetables

It is a pseudo grain that has a higher proportion of protein, calcium, phosphorus, iron and magnesium than other cereals. It has all the essential amino acids, is rich in fiber and B vitamins, contains no gluten and has the disadvantage of excessive fat, cholesterol and uric acid from animal foods with similar characteristics. Grain is a soft, pleasant digestion, quick cooking and great tasting, easy to cook and is sold in many forms: as grains, flakes, flour, pasta, breads and snacks. FAO and WHO consider it a complete food for its high nutritional value.

Quinoa is a plant native to the Andean region, for its resemblance to the Spanish rice called “American arrocillo” or “Inca wheat. It is grown from more than 3,000 years in the Andean countries: Peru, Bolivia and Ecuador. Grows on the 3,500 m. in poor soils where other crops do not exist.

For its medicinal properties were valued by Andean people in the treatment of various diseases: liver diseases of various kinds, such as dental analgesic, anti-angina, anti-inflammatory for the urinary tract, healing., As a vermifuge.

Quinoa with a protein content of 16 to 20% contains 20 amino acids, including the 10 essential that the body can not synthesize and must be purchased in the diet. Including lysine, which is key to the development of brain cells, the processes of learning, memory, reasoning and physical growth. It is also a source of protein, minerals, trace elements and vitamins: C, B1, B2, B3, folic acid, niacin, calcium, iron and phosphorous.

The Quinoa Amaranth when combined with (another Andean cereal), enhances their individual qualities.

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