Quinoa-The Grain That Packs A Nutritional Punch

Quinoa is a grainlike crop grown mainly for its edible seeds, and its flavor is similar to cream of wheat, but with a hint of nuttiness. Jackie Shank, undergraduate nutrition program director in the Department of Nutrition & Dietetics at the University of North Florida, discusses myths and facts about this tiny grain that packs a big nutritional punch.

Myth: Quinoa is weird.

Fact: Quinoa, pronounced KEEN-wah, is really cool, albeit unfamiliar to most Americans. According to food scientist Harold McGee, chenopodium quinoa is a native of northern South America and was a staple food of the Incas. It was domesticated around 5000 B.C. Today, most of the world’s quinoa is grown in Peru and Bolivia. It’s in the same family as beets and spinach, and although the fresh greens of the plant are edible, it’s the tiny round seeds that are typically eaten.

Myth: Quinoa isn’t widely available.

Fact: You’ll find quinoa at any natural food market and at some traditional grocery stores. Save money by purchasing from a store that offers grains in self-service bulk bins. You can also purchase quinoa online from companies such as Bob’s Red Mill at www.bobsredmill.com/organic-quinoa-grain.html.

Myth: Quinoa isn’t as nutritious as other grains.

Fact: Quinoa’s a nutritional powerhouse. It’s high in protein compared to most other grains, and like soy, the protein is complete, containing all nine of the essential amino acids required by humans.

A typical serving of 3/4 cup cooked quinoa packs four grams of healthful fiber and more than two milligrams of iron.

It contains respectable amounts of magnesium, folate and vitamin B-6.

Quinoa also receives accolades for what it doesn’t contain: pesky cholesterol and saturated or trans fat.

The USDA MyPyramid Food Guide counts 1/2 cup of cooked quinoa as a serving of whole grain.

Myth: Quinoa is too bitter to be tasty.

Fact: It’s true that many varieties have a natural coating of bitter defensive compounds called saponins; however, saponins are easily removed by rinsing the quinoa under cool running water in a fine strainer. For convenience, most boxed quinoa has been pre-rinsed.

Myth: Quinoa has limited uses and is complicated to prepare.

Fact: Quinoa is a versatile and delicious whole grain with a mild, slightly nutty flavor. It can be cooked in water like rice, by simmering for 15 to 20 minutes until the extra water is absorbed and the curly germ separates from the seed. Quinoa can be added to soups and stews, and ground into flour for use in bread products.

It doesn’t contain the sometimes troublesome gluten proteins, so it’s an allowed grain for people who need to avoid gluten.

About Lisa Goldberg

Hello! And Welcome to my blog, Health News From Your HealthCoach. Having been in the health and fitness industry for the last 16 years, I know that diet and nutrition information can be overwhelming and ever-changing. Over the years I have been asked many of the same questions. “How can I lose weight?” “How can I maintain my weight loss?” “What kind of vitamins should I take?” ” What’s the best alcohol to drink when I’m dieting?” I will address these questions and many others in Health News From Your HealthCoach. My Bio I am a nutritionist with a Masters degree in clinical nutrition from New York University. I am a Certified Nutrition Specialist through the American College of Nutrition, and a Certified Dietician/Nutritionist through New York State. I am also a personal trainer certified by the American Council on Exercise. My company, HealthCoach, has been delivering healthy lunches to trading desks at Goldman Sachs, Morgan Stanley, Citigroup and JPMorgan amongst others, since 2004. I counsel my HealthCoach clients and private clients on weight loss, behavior/lifestyle modification and overall health and wellbeing.
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