Quinoa is one the best whole grains one can eat for their personal health. It grows in the Andes Mountains, and has been used for centuries in many South American dishes. Originally hailed by the native Incas as “the mother grain”, Spanish conquistadors for years after their initial arrival in the new world attempted to suppress this delectable seed, viewing it as backwards Indian food. Thankfully they failed, and in more recent times the whole grain has seen an immense rise in popularity worldwide. Quinoa is a particularly good choice for those with diabetes because of its low glycemic index and rich nutritional content. This whole grain is also simple to make, accessible, gluten free and flavorful, which makes it easy to incorporate into a variety of diets.
Quinoa is extremely rich in protein content, ranking amongst the highest in comparison to other food. It contains an abundance of two important minerals: iron and magnesium, both of which are essential in keeping our body healthy. This nutritious seed contains high traces of vitamin B2, which improves muscle and brain cell function. Its fiber content is twice as much as other whole grains, making it incredibly effective in combatting high blood pressure and the development of diabetes type 2, both of which are known to cause heart disease. In comparison to rice and wheat, Quinoa has been found to be more effective in whetting appetite, leaving one feeling fuller after consuming it.
As we mentioned earlier, this whole grain is extremely easy to prepare. Similar to rice, it is boiled in water and then usually served alongside meat, fish or poultry. This highly versatile seed can also be mixed into a salad, or put into any type of soup. One cooked cup of this whole grain contains 229 calories, 4 g of fiber and 8 g of protein. Consider replacing rice, mash potatoes, or any starch heavy accompaniment at your next meal instead with Quinoa, which serves as a significantly healthier alternative to these foods.