Quinoa Grains
Name of the Product: WHITE QUINOA GRAINS
Harmonized code: 10089000
SOME HISTORY OF QUINOA
Quinoa (pronounced Keen-wah) is an ancient food that is not yet well known in North America. It has been cultivated in South American Andes since at least 3,000 B.C. and has been a staple food of millions of native inhabitants. The ancient Incas called quinoa the "mother grain" and revered it as sacred. Each year at planting time it was traditional for the Inca leader to plant the first quinoa seed using a solid gold shovel. Quinoa was used to sustain Incan armies, which frequently marched for many days eating a mixture of quinoa and fat, known as "war balls". Beginning with the Spanish conquest in the 1500s, there was a 400-year decline in the production of quinoa. It became a minor crop at that time and was grown only by peasants in remote areas for local consumption.
DESCRIPTION
Quinoa “grains” are about the same size as millet, but flattened, with a pointed, oval shape. The color ranges from pale yellow through red and brown to black. Quinoa cooks quickly to a light, fluffy texture. As it cooks, the external germ, which forms a band around each grain, spirals out, forming a tiny crescent-shaped "tail," similar to a bean sprout. Although the grain itself is soft and creamy, the tail is crunchy, providing a unique texture to complement quinoa's delicate flavor.
HEALTH BENEFITS
Nutritionally, quinoa might be considered a super grain, although it is not really a grain, but the seed of a leafy plant that is distantly related to spinach. Following is a list of the tremendous health benefits of consuming quinoa:
- The World Health Organization has rated the quality of protein in quinoa at least equivalent to that in milk. It has unique nutrition qualities and contains more protein than any other grain; an average of 16 % compared to 7.5 % of rice and 9.9 % for millet and 14 % for wheat.
- Quinoa offers more iron than other grains and contains high levels of POTASSIUM and RIBOFLAVIN, as well as other B vitamins: B6, NIACIN, and THIAMIN.
- Quinoa may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis because of the good source of MAGNESIUM, ZINC, COPPER, and MANGANESE, it contains FOLATE (folic acid), GLUTEN-FREE and it’s considered a good substitute for rice and wheat.
- Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential AMINO ACIDS making it a good choice for vegans concerned about adequate protein intake. It’s especially well-endowed with the amino acid LYSINE, which is essential for tissue growth and repair.
- Meta-analysis explains eating whole grains, such as quinoa, has been linked to protection against atherosclerosis, ischemic stroke, diabetes, insulin resistance, obesity, premature death and help women avoid gallstones.
A new study and accompanying editorial, published in the American Journal of Clinical Nutrition recommends that at least 3 servings of whole grains like quinoa should be eaten daily due its unique nutritional and health attributes.
TECHNICAL SPECIFICATIONS
Physical properties:
Flat and has a pointed oval shape. When cooked, quinoa expands to about three or four times its size. It also has a unique texture; the grain itself is smooth and creamy, but the tail of the grain has a crunchy texture.
Size:
Big: 1.6 – 2 mm
Medium: 1.2 – 1.6 mm
Microbiology:
Coliforms: < 3 NMP/gr
E.Coli: < 3 NMP/gr
Molds and Yeast: 17 x 10 UFC/gr
Salmonella: Absence in 25 gr
Listeria Monocytogenes: Absence in 25 gr
Chemical properties:
Ash: 2 – 3%
Moisture: 9 – 11%
Protein: 14 – 16%
Aflatoxins: < 5 Ppm
Saponine: Negative
Packing:
Paper bags dual statement x 11.5 kg
Per bags trial statement x 35 kg
Minimum Export Quantity
According to demand
.jpg)
.jpg)