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CULTURAL AND WILD PLANTS
Quinoa. Legends, myths, symbolism, description, cultivation, methods of application
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Quinoa, Chenopodium quinoa. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Quinoa (Chenopodium) Family: Amaranths (Amaranthaceae) Origin: South America (Andes) Area: Cultivated in South America, USA, Canada, Europe, Asia, Africa, Australia and New Zealand Chemical composition: Quinoa contains a high amount of protein (up to 20%), as well as carbohydrates, fat, fiber, minerals (calcium, iron, magnesium) and vitamins (B, E). Quinoa also contains phenolic compounds, which are antioxidants. Economic value: Quinoa is a valuable food and is used as a grain for bread, porridge, soups and other dishes. Quinoa is also used as feed for livestock and poultry. Thanks to its high protein content, quinoa is considered one of the healthiest grains for vegetarians and athletes. Legends, myths, symbolism: In Inca mythology, quinoa was considered a sacred culture and symbolized life and health. It was believed that the sun god grew the first quinoa vegetation on the mountains to give it to people and help them survive. In Peruvian culture, quinoa was known as the "grain of life" and was widely used for nutrition and healing. In Bolivian culture, quinoa was also important as the main food source for the population. In modern culture, quinoa has become popular as a health food and vegetarian food.
Quinoa, Chenopodium quinoa. Description, illustrations of the plant Quinoa, Chenopodium quinoa. The history of growing a plant, economic importance, cultivation, use in cooking
Quinoa (Chenopodium quinoa) belongs to the Chenopodioideae subfamily of the Amaranthaceae family. Its relatives are Swiss chard and spinach. This is an annual herbaceous plant with a height of one to three meters with large leaves. Its top is crowned with lush panicles of inflorescences, Homeland C. quinoa - South America, the Andes. It was the main cereal of the Incas, and it began to be cultivated about seven thousand years ago. The Incas called the plant the mother of all grains, the gift of the gods and considered sacred. At the beginning of sowing, the first seeds of quinoa were solemnly planted by the emperor himself. However, in fact, quinoa fruits are not grains, but nuts: round, flat, with a diameter of 1,5-4 mm. They can be of different colors - white, black, beige, red. Quinoa is sometimes referred to as a pseudo-grain. The Indians roasted its seeds and added them to soups, boiled porridge from them, and even prepared the traditional chichi drink, reminiscent of beer. The Spaniards did not properly appreciate this trifle and considered it plebeian food, the food of the Indians. In addition, the Catholic Church actively discouraged the cultivation of quinoa, as it was used to prepare a sacred drink for religious ceremonies. As a result, quinoa survived where Europeans could not reach and replace it with cereals. And only in the 1960s the plant was fully appreciated.
Superfood. Quinoa is surprisingly unpretentious. It can grow at an altitude of up to 4000 meters, where no other crop ripens, on saline, acidic or alkaline soils, withstands temperatures from -5 to +35 degrees and tolerates drought well. Quinoa is fruitful. Sown 200 grams of seeds give a yield of 600 kg to a ton. And most importantly, it is incredibly nutritious. Plant seeds contain up to 19% proteins, including all nine essential amino acids. Most grains do not have the essential lysine and isoleucine, but quinoa has enough. Quinoa proteins are of great biological value. This indicator is defined as the proportion of dietary amino acids integrated into body proteins. In quinoa, it is 73%, almost like in beef (74%). The biological value of proteins of other cereals is significantly lower: in white rice - 56%, wheat - 49%, corn - 36%. Not surprisingly, quinoa is appreciated by vegetarians, vegans, and people who want to consume more protein but less cholesterol. There are relatively few fatty acids in the seeds - 14,5%, of which 70-89% are unsaturated, including up to 50% linoleic acid, about a quarter of oleic and 5% alpha-linolenic acid. We know that eating unsaturated fatty acids instead of saturated fatty acids reduces the risk of type 2 diabetes, obesity, cardiovascular and inflammatory diseases. However, to achieve this effect, it is important not only the total content of unsaturated fatty acids in the human diet, but also the correct ratio of omega-3 and omega-6 fatty acids. In omega-3 acids, one of the double bonds in the hydrocarbon chain lies between the third and fourth carbon atoms, in the omega-6 molecule - between the sixth and seventh atoms. The optimal omega-6/omega-3 ratio is 5:1 to 10:1, with quinoa about six. Quinoa carbohydrates are also not just any, but incredibly healthy, because they have a low glycemic index. It is measured on a scale from 0 to 100. The lower it is, the lower the blood glucose level two hours after eating. Foods with a low glycemic index (less than 55) normalize blood sugar and lipid levels and help control weight. In quinoa, this figure varies from 35 to 53. Its seeds contain from 58 to 64% starch, which is absorbed into the intestine gradually, and there are few sugars, mainly D-xylose and maltose. There is almost no glucose and fructose in the seeds. Another advantage is 10-16% dietary fiber, almost twice as much as in other cereals. They stimulate intestinal motility, reduce blood pressure and the risk of developing diabetes, thus preventing hemorrhoids and cardiovascular disease. Dietary fiber reduces cholesterol and blood glucose levels and promotes weight loss.
Useful additives. Quinoa is superior to cereals in terms of riboflavin and folic acid content. Riboflavin improves the energy metabolism of the brain and muscle cells, and folic acid is essential for normal brain function, mental and emotional health. The seeds also contain thiamine, pantothenic acid, antioxidant vitamins C and E. In quinoa seeds, scientists have found 23 polyphenolic compounds with antioxidant properties (have you heard of healthy foods without them?), mainly ferulic acid and quercetin. The darker the seed, the more polyphenols it contains. Another useful substance that quinoa is rich in is betaine, which serves as a source of methyl groups in the synthesis of certain amino acids and helps maintain osmotic pressure in the cell. And quinoa is superior to corn, rice and wheat in terms of calcium, iron, magnesium and potassium. In terms of zinc content, the crop is comparable to wheat, in terms of phosphorus content it is somewhat inferior to it. What is not in the movie. This unique product, which contains all the necessary nutrients, vitamins and trace elements, also does not contain gluten. Recall that gluten is a cereal protein that causes a strong immune response in many people. Gluten intolerance is called celiac disease, and every hundredth inhabitant of the planet suffers from it. Gluten-free diets are being developed for them, but they contain more salt and saturated fat and fewer vitamins, macro- and micronutrients than foods with gluten. Quinoa does not have these shortcomings, since it contains enough vitamins and minerals, and can become the basis of a gluten-free diet. Quinoa proteins, like any protein, can cause an allergic reaction, but so far only one such case has been described in a 52-year-old Frenchman. A spoonful of saponins in a barrel of porridge. Quinoa isn't perfect though, it does have its downsides. The most important, perhaps, is the high content of saponins. These are triterpene glycosides that protect the plant from herbivores. Researchers have found 43 different saponins in quinoa seeds, their concentration reaches 5%. They are harmful to people because they have a hemolytic effect and are bitter. You can get rid of saponins by long soaking, but this procedure takes a lot of water, and the nutrients are washed out of the seeds. Fortunately, there is another method. Saponins are concentrated mainly in the seed coat, which is removed by mechanical processing. At the same time, the seed retains all the nutrients, vitamins and trace elements, since they are in the core. Now breeders are busy breeding varieties of sweet quinoa, which have less than 0,11% saponins. Genome sequencing has made it possible to identify the genes responsible for the synthesis of saponins, which should speed up selection.
The second harmful component of quinoa is phytic acid, which binds minerals and interferes with their absorption in the intestines. You can get rid of it by pre-soaking. And finally, oxalates: they interfere with the absorption of calcium and magnesium and can lead to the formation of kidney stones. However, during cooking, their content is reduced. Quinoa products. Quinoa seeds are sold either whole, sometimes already soaked, or without the seed coat. Porridges are prepared from them, which are combined with boiled or raw vegetables. Cook quinoa for 12-20 minutes, depending on the protein content: the higher it is, the longer it takes to cook. Water is added by volume 2,5-4 times more than seeds. Boiled seeds increase in volume, but still small, like millet. Cooked quinoa will keep in the refrigerator for six to seven days. Gluten-free quinoa flour replaces regular flour in muffins and biscuits, and makes good noodles. There are also many foods that contain about 20% quinoa: pasta, bread, cookies, flour, drinks, baby food, and dietary supplements. Young leaves and shoots are also eaten. They are eaten like green vegetables. The Harvard School of Public Health estimates that if you eat boiled quinoa every day, your risk of premature death from cancer, diabetes, heart and respiratory diseases will decrease by 17%. NASA is interested in this culture as a source of food for astronauts who will have a long stay in space. Scientists are convinced that the widespread use of quinoa will increase the food security of mankind. Many people in childhood were perplexed: why healthy foods are tasteless? Quinoa, alas, is no exception. Boiled seeds are practically devoid of taste, except that they are slightly bitter. Author: Ruchkina N.
Quinoa, Chenopodium quinoa. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
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Attention! Before use, consult with a specialist!
Quinoa, Chenopodium quinoa. Tips for growing, harvesting and storing
Quinoa (lat. Chenopodium quinoa) is a grain crop originating from South America. Tips for growing, harvesting and storing quinoa: Cultivation:
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