Peruvian superfood quinoa has become a product with high export potential and whose
world demand increases year after year.
This article reviews the nutritional benefits and
varieties of this grain, whose first crops date back to more than 3,000 years ago.
Quinoa is a grain with high nutritional value as it contains proteins, unsaturated fatty acids, and minerals.
Due to its high fiber content, which makes up over 6% of the grain's weight, it favors the intestinal transit, stimulates the growth of beneficial bacteria, and helps prevent colon cancer.
In addition, it is a gluten-free product suitable for celiac patients.
Its wide genetic diversity allows it to adapt to different ecological environments with relative humidity and altitude.
Moreover, the crop can resist temperature changes from -8°C to 38°C.
Varieties
According to the National Institute of Agricultural Innovation (INIA), there are about 100
varieties of quinoa, whose grains are processed in different ways —for direct consumption— and converted into different by-products.
The three most commonly cultivated and consumed are the red, white and black varieties.
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Published: 9/2/2019