Quinoa (pronounced “keen-wah”) is a type of edible seed that comes in various colors including black, red, yellow, and white.
It is a source of manganese, phosphorus, magnesium, folate, and Thiamin (Vitamin B1).
Though technically a seed, Quinoa is classified as a whole grain and is a good source of plant protein and fiber. One cup cooked provides about 8 grams of protein and 5 grams of fiber. Unlike some plant proteins, quinoa is a complete protein, meaning that it contains all nine essential amino acids that our bodies cannot make on their own.
Quinoa is also naturally gluten-free and can be eaten safely if one has gluten intolerance such as celiac disease.
Source: https://www.hsph.harvard.edu/nutritionsource/food-features/quinoa/
It is a source of manganese, phosphorus, magnesium, folate, and Thiamin (Vitamin B1).
Though technically a seed, Quinoa is classified as a whole grain and is a good source of plant protein and fiber. One cup cooked provides about 8 grams of protein and 5 grams of fiber. Unlike some plant proteins, quinoa is a complete protein, meaning that it contains all nine essential amino acids that our bodies cannot make on their own.
Quinoa is also naturally gluten-free and can be eaten safely if one has gluten intolerance such as celiac disease.
Source: https://www.hsph.harvard.edu/nutritionsource/food-features/quinoa/
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