QuinoaQuinoa is a fluffy seed, rich in amino acids.
It has a crisp and brittle texture and a nutty flavor, similar to that of soybean. It belongs to the green leafy vegetable family, though commonly mistaken for a grain. It was referred to as the ‘gold of the Incas’, in the olden days, as it was supposed to be healthy for the soldiers. It is a complete protein, providing all the nine essential amino acids. Quinoa has a good supply of lysine, an amino acid essential for maintenance of tissue and repair.
It is also a good source of magnesium, copper, manganese, phosphorus and iron. Quinoa proves beneficial for individuals suffering from diabetes, atherosclerotic plaques and migraine. Magnesium in quinoa helps in protecting the blood vessels form constriction. It also relaxes the blood vessels and prevents dilation that is rebound in migraine headaches. Increased dietary magnesium has an inversely proportional relationship with the incidence of migraine.
Vitamin B2 or riboflavin in quinoa decreases the frequency of migraine attacks. This is attributed to their capacity of enhancing the energy metabolism in the brain. Manganese and copper act as coenzymes for super oxide dismutase, which helps in free radical injury, by protecting the mitochondria. Magnesium in quinoa aids in improving the cardiovascular health, by vessel relaxation. Decreased magnesium results in vessel constriction, thereby contributing to high blood pressure. This, in turn, increases the risk of arrhythmia and ischemic heart disease. A serving of quinoa, six times per week, is effective for postmenopausal women, especially with hypertension and hypercholesterolemia. Narrowing of the arterial lumen or stenosis, is reduced. Atheromatous plaque formation is also decreased. Incidence of asthma has an inversely proportional relationship with whole grain consumption. Reduced grain intake results in raised wheezing levels, seen in childhood asthma. Bronchial hyperesponsiveness, associated with factors causing narrowing of the respiratory passages is overcome by the consumption of fish and whole grains. The effect is attributed to the presence of omega 3 fatty acids. A wide spectrum of phytonutrients is seen in quinoa, such as phenols. They also include curcumin, catechins, ellagic acid and quercetin. Quinoa is also seen to be effective against gall stones. Transit time is hastened bile acid secretion is decreased.
Triglycerides are reduced and insulin sensitivity increases. Lignans in quinoa are converted into enterolactone, by the intestinal flora. The latter provides protection from breast cancer and heart disease. Quinoa is included in quinoa recipes as a good thickening agent and in soups. It is free of gluten and individuals with intolerance are free to use this grain. |
