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Quinoa
Quinoa is a species of the goosefoot genus (Chenopodium quinoa), a grain crop grown primarily for its edible seeds. It is a pseudocereal, similar in some respects to buckwheat, rather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds. As a member of the Amaranthaceae family, it is related to and resembles amaranth, which is also a pseudocereal.
Quinoa Properties:
| Food Property | Type | Description |
|---|---|---|
| Nutritional Value | Macronutrients | Quinoa is high in protein and contains all nine essential amino acids, making it a complete protein source. |
| Micronutrients | Quinoa is rich in vitamins and minerals such as iron, magnesium, and zinc. | |
| Fiber | Quinoa is a good source of dietary fiber, which is important for digestion and overall health. | |
| Phytochemicals | Quinoa contains phytochemicals such as quercetin and kaempferol, which have antioxidant and anti-inflammatory properties. | |
| Cooking Behavior | Water Retention | Quinoa has a high water absorption capacity when cooking, resulting in fluffy and tender grains. |
| Heat Conductivity | Quinoa cooks relatively quickly and evenly due to its high heat conductivity. | |
| Oil Absorption | Quinoa does not absorb oil readily when cooking, making it a healthier option compared to other grains. |
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