Quinoa is native to the high-altitude regions of South America, where it is a traditional staple food for indigenous Indians, and has been gaining attention in recent decades for its outstanding nutritional value. Quinoa is known as a superfood because of its unusually comprehensive nutritional profile, which includes most of the nutrients that the human body needs. This is very rare among natural foods. Interestingly, the United Nations declared 2013 as the Year of Quinoa to promote human nutritional health and food security. We talk about it in detail below.

Like many other omnivorous grains, quinoa is relatively high in dietary fiber, containing up to 7.1%. The ratio of soluble to insoluble dietary fiber is also relatively good. Quinoa has a low glycemic index, making it a rare low-glycemic index (less than 55) food among staple foods. Quinoa also has the advantage of being gluten-free, so those with gluten sensitivities are in luck.

Quinoa's fat content of about 6%, the vast majority of unsaturated fatty acids, linolenic acid, linoleic acid and oleic acid, the majority of linolenic acid, linoleic acid and oleic acid, is very beneficial to the cardiovascular and cerebrovascular.

Quinoa's particularly outstanding nutritional value is protein. Quinoa protein content is more than 16%, to know that the protein content of beef is only 20 up and down. Especially valuable is that quinoa contains all the essential amino acids, especially lysine, which is not found in most plant proteins. With the exception of soy protein, it's unrivaled in the plant world.

Quinoa also contains most of the vitamins and minerals needed by the body, especially the B vitamins, and is relatively high in calcium, magnesium, and potassium, which makes it especially suitable for people with chronic metabolic diseases.

So many nutrients in a plant, especially in the staple food is unique (soy is also good, but soy is high in fat, more anti-nutrients, can not do the staple food). It's no wonder that quinoa is called a superfood, and it's no surprise that it's being sought after in an era of universal wellness. One downside to quinoa, though, is that it's on the expensive side.

Quinoa, or ashwagandha as it is commonly known in China, is a variety with well-developed spikes and high-yielding seeds selected from ashwagandha. Quinoa is an excellent representative of "functional food" for the purpose of reducing chronic human diseases, and its functional components are mainly minerals, vitamins, fatty acids, plant hormones and antioxidants, especially for the protection of brain neuron cell membranes.

From ancient times, quinoa has been used as a functional food for the treatment of pain, inflammation, internal injuries and to improve the performance of athletes in track and field, with balanced nutrition, enhancement of the body's functions, repair of the body's physical condition, regulation of the immune system and the endocrine system, improve the body's ability to cope with stress, prevention of disease, anti-cancer and weight loss, etc., especially for the adjuvant treatment of chronic diseases such as hyperglycemia, hypertension, hyperlipidemia and heart disease.

Quinoa is a kind of high nutritional value of the class of whole grains, not only rich in protein and calcium, iron, zinc, vitamin e and other trace elements and all the necessary amino acids, but also has to improve the level of population nutrition and prevention of a variety of diseases of the function of the ingredients. Quinoa has high protein, high fiber, high vitamin, low fat, low sugar and other characteristics, and the total polyphenols, saponins, flavonoids and polysaccharides are rich in content, in the functional food, cosmetics, pharmaceuticals and biopesticides research and development played an important role