Quinoa

Quinoa is a grain crop that is grown for its edible seeds. It is pronounced keen-wah. It technically isn’t a cereal grain, but a pseudo-cereal. In other words, it is basically a “seed” which is prepared and eaten similarly to a grain. 2. Contains the plant compounds quercetin and kaempferol. The health effects of real foods go way beyond the vitamins and minerals we’re all familiar with. There are thousands of trace nutrients in there, some of which are extremely healthy. This includes interesting molecules called flavonoids, which are plant antioxidants that have been shown to have all sorts of beneficial effects on health. 3. Very high in fiber, much higher than most grains. Another important benefit of quinoa is that it is high in fiber. One study that looked at 4 varieties of quinoa found a range of between 10 and 16 grams of fiber, per every 100 grams. This equals 17-27 grams per cup, which is very high, more than twice as high as most grains. Boiled quinoa contains much less fiber, gram for gram, because it absorbs so much water. 4. Gluten-free and perfect for people with gluten intolerance. According to a 2013 survey, about a third of people in the u.s. Are currently trying to minimize or avoid gluten. A gluten-free diet can be healthy, as long as it is based on foods that are naturally gluten free. The problems arise when people eat “gluten free” foods made with refined starches instead. 5. Very high in protein, with all the essential amino acids. Protein is made out of amino acids. Some of them are termed “essential” because we can not produce them and need to get them from the diet.