Gastrointestinal disorders should not be eaten

Oats, quinoa in the nutritional composition of the desirable, however, not everyone is suitable for consumption.

Suffering from colon allergies, diarrhea, enteritis recovery, typhoid fever, anal tumors, throat and gastrointestinal surgery and other gastrointestinal diseases of the population, need to limit the intake of dietary fiber, is not suitable for consumption of coarse grains, including oats, quinoa.

Extended information:

Quinoa has a much higher content of calcium and protein compared to other common staple foods. And the protein is of a higher quality, as well as specializing in a type of lysine that is good for brain health, making it one of the staple foods, even though it's not technically a cereal.

It's a plant-based food that contains high-quality complete proteins (most of which are found in animal foods). The protein content in quinoa averages 16% (up to 22%), while beef has 20% and rice has a quarter of the protein content of quinoa, making it a staple food comparable to meat in terms of protein. Of course, the amino acid content ratio is also very good, and easy to be absorbed by the body.

Quinoa is commonly found in three main colors: white, red and black, with different colors and textures, including white, which is the softest and suitable for porridge, and tricolor quinoa, which is suitable for steaming rice or making salads.

Cooked quinoa in addition to nuts and grains light fragrance, and no other special flavor, the texture is relatively loose, lubricated, chewing feel a grain of fun. And quinoa is particularly versatile, "scheduling" is particularly high, can be used as a staple food, mixed salad, but also as a pre-dinner appetizer, desserts, etc..

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