Quinoa is the Best Astronaut Food
For many years, the fundamental source of nutrition for your Incas inside Andes Region of South America is quinoa nutrition. Quinoa is complete nourishment and was applied by mothers of the Incas tribe when nursing their infants. It helps enhance the quality of milk that mothers produce in feeding. It is recognized to provide stamina for warriors who fight long battles and whose wounds need fast healing. The quality of protein that quinoa provides the Incas, before and in many cases up to now, is often a sufficient substitute from your lack of animal protein in their region.
This is partly because it is considered a complete protein. It contains all essential amino acids our bodies need including lysine. Interestingly quinoa is full of this important nutrient. The reason we need amino acids is that proteins comprise them as well as your body needs them to make and keep muscle tissue. Right now many of us get protein from meat and dairy foods. Only a number of grains as well as other plant based foods contain all the different types of protein blocks we'd like. That's why quinoa is known as a super food and is also often called the caretaker grain.
Originally cultivated inside Andes Mountains of South America, this healthy grain in addition to corn and potatoes is the staple food with the Incas from your Andean regions. The Incas think of it as their "chisaya mama" or "mother coming from all grains" and once was labeled "the gold in the Incas". The mature plants stand 1 or 2 meters high and provide vivid colors like red, purple, yellow and black seeds that may become brown upon reaching maturity. Quinoa could be grown on high altitudes and under environmental and soil conditions not suitable for most of other major food crops that's now sustaining our population globally.
Quinoa is a great supply of vitamins and minerals. The magnesium in quinoa makes it perfect for migraine sufferers. Magnesium is shown to relax the veins. Research has shown that migraine suffers who enhance their intake of magnesium have problems with fewer migraines. Also within these tiny seeds are calcium, manganese, iron, copper and riboflavin.
You bring the river to the boil and set the quinoa who are holding cards. Bring back towards the boil and then simmer for 12 - 18 minutes. This is 2 minutes longer than white mejor quinoa. As it cooks you will note the germ in the grain appear and curl throughout the rest with the grain. As the grain is red as well as the germ is white this looks very attractive and appetising. It is this germ that offers the crunchy feel towards the grain. It also adds a small nut flavour for the seed.