Quinoa is gluten free, and also a good source of cancer-fighting epigallocatechin, which you may know from green tea. It contains more calcium than milk and is overall a balanced source of many other vital nutrients such as the B vitamins, Vitamin E, phosphorus and iron.
In our regular process of sharing useful information, here’s an important topic on fighting with CANCER by intake of a Super Food which we all know as QUINOA. Not only we can effectively fight with carcinoma by having this super food in our daily diet but also to a very larger extent this plant based protein source is very much accountable when it comes to preventative aspect as well –
Quinoa (pronounced “keen-wah”) is an ancient grain that is a staple in any anti-cancer kitchen across the Globe.
This tiny grain that when cooked unfolds into a visually appealing little curl, has potent anti-cancer and anti-inflammatory properties in the form of saponins and polyphenols (such as genistein, quercetin and kaempferol), biologically active plant compounds that have been shown to suppress the growth of blood vessels to feed tumors as well as prevent the spread of tumors into surrounding tissue. It is also easy to digest, has the highest protein content of any grain and is also a complete protein, which means it has all 8 essential amino acids, unlike other plant proteins. Great for vegetarians and patients undergoing chemotherapy who are in need of a higher protein intake.
Quinoa is gluten free, and also a good source of cancer-fighting epigallocatechin, which you may know from green tea. It contains more calcium than milk and is overall a balanced source of many other vital nutrients such as the B vitamins, Vitamin E, phosphorus and iron.
There are three main types: white, red and black and all of them are almost equal in terms on medicinal value –
This is the nutrient content in 1 cup (185 grams) of cooked quinoa:
Protein: 8 grams.
Fiber: 5 grams.
Manganese: 58% of the recommended daily allowance (RDA).
Magnesium: 30% of the RDA.
Phosphorus: 28% of the RDA.
Folate: 19% of the RDA.
Copper: 18% of the RDA.
Iron: 15% of the RDA.
Zinc: 13% of the RDA.
Potassium 9% of the RDA.
Over 10% of the RDA for vitamins B1, B2 and B6.
Small amounts of calcium, B3 (niacin) and vitamin E.
This comes with a total of 222 calories, with 39 grams of carbs and 4 grams of fat. It also contains a small amount of omega-3 fatty acids.
HERE ARE A FEW MORE KEY ASPECTS WHICH MAKE QUINOA TRULY A SUPER FOOD FOR ALL CANCER PATIENTS –
– Quinoa is non-GMO, gluten-free and usually grown organically. Even though technically not a cereal grain, it still counts as a whole-grain food. NASA scientists have been looking at it as a suitable crop to be grown in outer space, mostly based on its high nutrient content, ease of use and simplicity of growing it.
– Quinoa contains large amounts of flavonoids, including quercetin and kaempferol. These are potent plant antioxidants with numerous health benefits.
– Has a Low Glycemic Index, Which is Good for Blood Sugar Control as well so patients with Diabetes as well can have this safely.
– High in Important Minerals Like Iron and Magnesium so body gains in natural immunity strength
– Rich in fiber, minerals, antioxidants and all nine essential amino acids, quinoa is one of the healthiest and most nutritious foods on the planet.
– It improves your blood sugar metabolism and cholesterol levels and even aid weight loss as well. What’s more, it’s naturally gluten-free, delicious, versatile and incredibly easy to prepare.
You may be wondering how to make this grain tasty, particularly if you were introduced to quinoa plain as a rice replacement. It definitely benefits from being served infused with spices, salad dressing or in soups or stews. Then it is absolutely delicious, lending a nutty flavor and slightly crunchy texture to your palate, in particular the red variety.
Here is a basic 3 step guarantee to a scrumptious Quinoa Salad.
Step 1: Cook basic quinoa
1 cup Quinoa 2 cups water/stock, plus a pinch of salt
Makes approx. 3 cups cooked Quinoa and takes about 15 min to cook. It is important to rinse the grains in a fine mesh sieve prior to cooking until the water runs clear otherwise it may taste bitter.
Step 2: Make it a meal
You can add as much or as little as you desire: fresh veggies, legumes (lentils, chick peas, beans), nuts, seeds, dried cranberries or goji berries.
Step 3: Add vinaigrette
Basic rule: always add oil and vinegar (I prefer a 2 parts oil to 1 part vinegar ratio), freshly squeezed lemon juice as well as herbs and spices.
Hope you find this article useful and for any further queries, you are always welcome to share with us.
