Re: Quinoa Contains All Eight Essential Amino Acids

[Guest guest]

--- In , " Rodney " <perspect1111@y...>

wrote:

> Hi folks:

>

> This reads as if it was written by someone's marketing

department.

> But it may have some helpful information:

>

> http://www.foodingredientsfirst.com/newsmaker_article.asp?

> idNewsMaker=6473 & fSite=AO545

>

> http://snipurl.com/908x

>

> Rodney.

For a more substantive profile of quinoa, see the following:

http://tinyurl.com/672w5

Mike

[Guest guest]

http://www.hort.purdue.edu/newcrop/afcm/quinoa.html

" Quinoa is a highly nutritious food. The nutritional quality of this

crop has been compared to that of dried whole milk by the Food and

Agriculture Organization (FAO) of the United Nations. The protein

quality and quantity in quinoa seed is often superior to those of more

common cereal grains (Table 1). Quinoa is higher in lysine than wheat,

and the amino acid content of quinoa seed is considered well-balanced

for human and animal nutrition, similar to that of casein (Table 2).

Quinoa is used to make flour, soup, breakfast cereal, and alcohol.

Most quinoa sold in the United States has been sold as whole grain

that is cooked separately as rice or in combination dishes such as

pilaf. Quinoa flour works well as a starch extender when combined with

wheat flour or grain, or corn meal, in making biscuits, bread, and

processed food.

Seed coats (pericarp) are usually covered with bitter saponin

compounds that must be removed before human consumption. Saponins may

also be toxic to fish. Deresination (removal of the pericarp and the

saponins by mechanical or chemical means) does not affect the mineral

content of the seed ( and Croissant, 1990). The marketable seed

is usually white in color. The leaves are frequently eaten as a leafy

vegetable, like spinach. Seed imported from growers in South America

is sold in the United States in health-food stores and gourmet food

shops at high prices.

Quinoa grain has a lower sodium content and is higher in calcium,

phosphorus, magnesium, potassium, iron, copper, manganese, and zinc

than wheat, barley, or corn (Table 3). The determination of the

mineral content from Colorado quinoa trials showed a similar

relationship, but differences from other grains were less conspicuous. "

Check out the three tables in this report that depict essential amino

acid pattern of quinon compared to wheat, soy, skim milk and mineral

content.

Also see:

http://www.wholehealthmd.com/refshelf/foods_view/0,1523,74,00.html

> > Hi folks:

> >

> > This reads as if it was written by someone's marketing

> department.

> > But it may have some helpful information:

> >

> > http://www.foodingredientsfirst.com/newsmaker_article.asp?

> > idNewsMaker=6473 & fSite=AO545

> >

> > http://snipurl.com/908x

> >

> > Rodney.

>

> For a more substantive profile of quinoa, see the following:

>

> http://tinyurl.com/672w5

>

> Mike

[Guest guest]

Another interesting link (also contains quinoa):Lost Crops of the

Incas: Little-Known Plants of the Andes with Promise for Worldwide

Cultivation (1989)

http://books.nap.edu/books/030904264X/html/index.html

> > > Hi folks:

> > >

> > > This reads as if it was written by someone's marketing

> > department.

> > > But it may have some helpful information:

> > >

> > > http://www.foodingredientsfirst.com/newsmaker_article.asp?

> > > idNewsMaker=6473 & fSite=AO545

> > >

> > > http://snipurl.com/908x

> > >

> > > Rodney.

> >

> > For a more substantive profile of quinoa, see the following:

> >

> > http://tinyurl.com/672w5

> >

> > Mike