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Common Name: Quinoa
Botanical Name: Chenopodium Quinoa
Origin: North America, South America
For generations, quinoa has been a staple food in the diets of several South American cultures. Recently, quinoa’s fame has reached every corner of the globe. A species of the Goosefoot genus, quinoa is a grain crop harvested for its nutritious seed. Quinoa is also closely related to crops such as beetroots and amaranth. Quinoa was domesticated nearly 4,000 years ago, originating from the Andean regions of countries such as Peru, Bolivia, and Ecuador.
Quinoa is a perfect ingredient for any application due to its diverse nutrient profile. A half-cup of quinoa may contain up to 2.9 g of fiber. Quinoa also contains vitamin E, folate, B vitamins, zinc, potassium, phosphorus, magnesium, and iron, making it a very well-rounded ingredient.
Quinoa contains a good amount of protein and fats. A half-cup serving of quinoa may contain up to 4.1 g of protein and is a good source of amino acids and omega-6 polyunsaturated fatty acids. This makes quinoa a valuable plant source for essential nutrients and a great choice for protein supplements.
For a vegetarian source of protein, add quinoa into your formulation. Some applications are protein powders, functional foods and beverages, and multivitamins!*
*These statements have not been evaluated by the FDA. These products are not intended to diagnose, treat, cure or prevent any disease.