Ancient Inca warriors believed quinoa increased their stamina, so it shouldn’t be surprising that modern-day nutritionists consider it a superfood.
While quinoa is actually a seed, it’s prepared and eaten much like rice and other grains. All three types of quinoa — red, black, and white — are essentially equivalent in their nutritional profile and notable health benefits:
Protein-rich Grain. Quinoa contains all nine essential amino acids, the building blocks of muscle tissue and catalysts important to many physiological processes. As a protein-rich grain (8 g. per serving), quinoa is a terrific option for food combining for people following a vegan, vegetarian or gluten-free diet.
It’s “fibered” up! There’s nearly twice as much fiber in quinoa compared to most other grains. Fiber plays a role in reducing risk factors for heart disease, gastrointestinal disorders, diabetes, and cancer.
Ironman Loves Quinoa. It’s a bit of a fib, but go ahead and tell your kids that Ironman loves quinoa, precisely because it contains iron, which keeps our red blood cells healthy and carries oxygen throughout the body.
Energy Boost. This may be another reason why Ironman loves quinoa: It’s high in vitamin B2 (riboflavin), which improves energy metabolism within the brain and muscles cells. It’s also high in manganese, an antioxidant that helps protect cells from damage.
Quinoa is such an easy to grow, tasty super-food, even NASA scientists have been studying it as a possible crop to be grown in outer space. Be sure to give it a try.
- Gunnars, K. “11 Proven Health Benefits of Quinoa.” AuthorityNutrition.com Accessed 7 April 2017: https://authoritynutrition.com/11-proven-benefits-of-quinoa/
- WorldsHealthiestFoods.com “What’s New and Beneficial about Quinoa?” Accessed 7 April 207: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=142
- Schlick, G. & Bubenheim, D.L., “NASA Technical Paper 3422: Quinoa: An Emerging Crop with Potential for CELSS”. Accessed 7 April 2017: https://ntrs.nasa.gov/archive/nasa/casi.ntrs.nasa.gov/19940015664.pdf