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The high content of protein, a small amount of sugar and lack of gluten, make this an ideal commodity for everyone’s diet, especially for people with diabetes, celiac disease or other ailments that create hypersensitivity to gluten.

Once you try it, quinoa automatically becomes an irreplaceable commodity in your table. So all right not surprising that long ago the Incas as popular as the “mother of all grains”.

This grain grows in the Andes at an altitude of about 3000 m, in the area of ​​Peru, Chile and Bolivia since 5000 years ago. The ancient civilizations of the Incas considered it a sacred food. Today it’s been cultivated in other regions of the world.

Grains of quinoa comprise 60 percent sprouts and contain monounsaturated fats which are important for heart health, as well as antioxidants, phytonutrients, essential minerals such as manganese, magnesium, iron and selenium, in addition to being rich with vitamins B1, B2 , B3, B6, B9 and E.

In addition quinoa reduces the risk of type 2 diabetes, regulates blood sugar, helps in lowering high cholesterol and affects the reduction of high blood pressure. A feeling of satiety and creates bloating.

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The high content of protein, a small amount of sugar and lack of gluten, make this an ideal commodity for everyone's diet, especially for people with diabetes, celiac disease or other ailments that create hypersensitivity to gluten. Once you try it, quinoa automatically becomes an irreplaceable commodity in your table....