Why Andesquinoa?

Why Andesquinoa?
Why Andesquinoa?

Why Andesquinoa?

All our products are made from the finest organic seeds from the Andes highlands in South America.

To have a quality and first-class product, our first step in ordering and importing products is to take a prototype of the harvest in each harvest season after preparation and receive approvals and certificates and send it to specialized laboratories to test the quality level. And the nutritional value is the standard of products and after confirming the product, we order and import by inspection companies to provide the best product quality to our customers.

What is Quinoa?

Quinoa is a plant that grows in the highlands of the Andes Mountains of South America in Ecuador, Peru, Bolivia and Argentina. This plant was cultivated thousands of years ago by the legendary Incas. The name “Quinoa” is derived from Quechua, the original language of the Incas. The Incas cooked quinoa seeds like rice and considered it their “sacred food.” Today, quinoa is considered an “excellent food” due to its very high nutritional value.


100% organic


Gluten free


A good source of high quality protein


A good source of dietary fiber


A good source of unsaturated fats


A good source of vitamins and minerals


Contains low sugar



Preliminary research in the field of health


Quinoa is one of the few plant foods that is perfectly nutritious with a proper balance of proteins, carbohydrates and minerals necessary for human life. This nutrient is produced by a plant that has the basic ability to adapt to different conditions of latitude and altitude up to 4000 meters and can grow in arid and semi-arid regions.


The scientific name of this plant is quinoa wild dandruff plant, among the titles of which so far, the name “Inca wheat” can be seen. According to some research, at least 5,000 years ago, this food became part of the diet of the inhabitants of the Andean region.





Contains amino acids, improves immune system function, promotes antibody formation and regenerates the body’s cells. Improves intestinal motility due to its high fiber content. Quinoa is rich in protein and calcium, even more so than corn and rice, which help prevent osteoporosis. Contains starch that provides the body with the energy it needs. Finally, it plays an effective role in delaying metastasis (cancer).

History of Quinoa

Origin and history

Quinoa is an Andean plant native to Lake Titicaca in Peru and Bolivia. Quinoa was cultivated and consumed by the former Colombian civilization, and although it was a staple food at the time, it was replaced by cereals after the arrival of the Spaniards.


Historical evidence suggests that quinoa was native to the Americas between 3,000 and 5,000 BC. Archaeological excavations in connection with Quinoa are found in the tombs of Tarapaca, Kalma and Arica in Chile, and in various parts of Peru.


By the time of the Spanish arrival, quinoa technology was well developed and widely used inside and outside the Inca region. The first Spaniard to discover Kesha quinoa was Pedro Valdivia, who, considering the crops planted around Concepcion, found that the native Indians also cultivated quinoa as food among other plants.


In his lavish commentary, Garcilaso Delauga describes quinoa as one of the second grains grown on earth, somewhat similar to millet or short-grain rice. He also points to the first shipment of the seed to Europe, which may not have been able to start growing, perhaps due to the high humidity of the voyage.


Cisa de Leon (1560) later reported that quinoa was grown in the Pasto and Quito highlands, noting that some corn, but large quantities of quinoa, were grown in this cold land. Also, Patinio (1964) in his historical records in La Paz mentions the use of quinoa as a food source for indigenous communities (Jimenez de la Spada, 1885, II, 68). Finally, during his visit to Colombia, Humboldt says that Quinoa has always been a follower of the inhabitants of Condinmerca.




Probably before the localization of quinoa, its leaves and seeds were first used mainly as a food source. The first evidence of its morphological appearance on pottery from the Tijuanaku culture is the quinoa plant with several clusters along with its stem, which indicates one of the more primitive species of this plant.


The genetic diversity of quinoa has demonstrated it as an oligocentric species that is widely divided from its origin and has many varieties. The Andean region, and especially the shores of Lake Titicaca, is currently the most genetically diverse and diverse.


Quinoa has undergone a wide range of morphological changes during its localization. These changes include a denser cluster at the tip of the plant, an increase in stem and seed size, a loss of seed dispersal mechanism, and a high level of color.


During the time of localization, the Andean population has undoubtedly chosen a genotype due to the use and tolerance of the plant against adverse living and non-living factors, which results in today’s plants and ecotypes with different characteristics, such as: “Chullpi “For soup,” Pasankalla “for toast,” Coytos “for flour,” Reales “for” pissara “or grain,” Utusaya “for salt resistance,” Witullas “and” Achachinos “for cold resistance, “Kcancollas” for drought resistance, “Quellus” or yellow seed for high yield, “Chewecas” for resistance to excessive moisture, “Ayaras” for nutritional value (high balance of essential amino acids and proteins), And “Ratuquis” for early growth.


Source: Mujica, A .; Jacobsen, SE; Izquierdo, J .; and Marathee, JP (Editors). Quinua ( Chenopodium quinoa Willd.); Andestral cultivation andino, present and future food . FAO. Santiago de Chile. 2001.


 Distribution and production


Quinoa is native to all the countries of the Andean region, from Colombia (Pasto) to northern Argentina (Khojo and Salta) and southern Chile.


From 1992 to 2010, the total area under cultivation and production of quinoa in the main producing countries of Bolivia, Peru and Ecuador almost doubled and tripled, Fawo reports.


There are no official statistics on the cultivation and production of quinoa in Argentina and Chile. What we do know, however, is that production is concentrated in Argentina’s Khojo Province, in the northern highlands of Chile, while sea-level species found in south-central Chile are sensitive to day and night spreading quinoa to other Parts of the world are important.


However, quinoa cultivation is expanding and is currently underway in more than 70 countries. More than 80,000 hectares of quinoa cultivated land were registered in 2002, mostly in the Andean region. The main producers of quinoa in the world are Bolivia, Peru and the United States, although the main producers of quinoa in the Andean region and the world are Peru and Bolivia. In 2008, the two countries accounted for 92% of world quinoa production, followed by the United States, Ecuador, Argentina and Canada, which accounted for about 8% of world production. In recent years (2009), production in the Andean region has reached about 70,000 tons.


Quinoa cultivation has crossed continental borders and reached France, England, Sweden, Denmark, the Netherlands and Italy. In the United States, quinoa is grown in the states of Colorado and Nevada, and in Canada it grows on Ontario grasslands. Quinoa seeds have shown high fertility in Kenya (4 tonnes / hectare) and the crop can grow successfully in the Himalayas and northern plains of India with high yields.

The Food and Agriculture Organization (FAO) has officially designated 2013 as the International Year of Quinoa.

The Bolivian government, with the strong support of many Central and South American countries, has proposed that quinoa be introduced by the FAO as a food with high nutritional value, significant biodiversity, and play an important role in achieving food security worldwide.


Although we know that quinoa remains unfamiliar to many people, especially in the practical sense of cooking and cooking recipes, we hope that this situation due to its simple nature to prepare and be rich in nutrients. Rich will change.



Researchers have recently taken a closer look at the antioxidant properties of quinoa as a plant food, and have discovered two flavonoids – quercetin and camphor – which are stored in a special amount in quinoa. In fact, the concentration of these two flavonoids Quinoa can sometimes be more concentrated in berries with high flavonoid levels such as cranberries or lingobras.


Recent studies provide an extensive list of anti-inflammatory plant foods in quinoa. This unique combination of quinoa anti-inflammatory compounds could be the key to understanding early animal studies to reduce the risk of inflammatory problems (including obesity) when animals are fed quinoa on a daily basis.

The list of known anti-inflammatory plant foods in quinoa includes polysaccharides such as arabinose and rhamnogalacturonan. Hydroxycinnamic and hydroxybenzoic acids. Flavonoids such as quercetin and campferol. And saponins, including molecules derived from oleanolic acid, hydrogen, and acetic acid, a small amount of the omega-3 fatty anti-inflammatory acid, alpha linolenic acid (ALA), are also available in quinoa.



Compared to cereals such as wheat, quinoa is higher in fat content and can provide valuable amounts of heart-healthy fats such as saturated fat (in the form of oleic acid).

Quinoa can also provide small amounts of omega-3 fatty acids, alpha linolenic acid (ALA).

Given this higher fat content, researchers initially thought that quinoa would be more susceptible to oxidation, resulting in nutrient damage. Recent studies, however, have shown that quinoa does not oxidize as quickly as expected due to its higher fat content. These findings are nutritionally significant. Although the process of boiling and steaming quinoa does not seem to significantly affect the quality structure of quinoa fatty acids, its cooked texture and flavor can be enjoyed while retaining its beneficial nutrients.

Dietitians believe that quinoa contains a variety of antioxidants – including a variety of vitamin E families such as alpha, beta, gamma and delta tocopherols, as well as flavonoids such as quercetin and campferol – that help protect against oxidation. .




Health benefits



Overall nutritional richness


Perhaps the most notable benefit of quinoa in general is its nutrient richness. When the nutrient composition of this nutrient is deeply analyzed, the results are unusual and remarkable. While quinoa can be eaten in the same way as a grain, or turned into flour like other grains, quinoa does not have some of the other nutritional deficiencies of other grains.


One of the shortcomings that Quinoa has overcome is its protein.


Most grains are not considered a good source of protein because they lack the amino acids lysine and isoleucine. The relatively low levels of lysine and isoleucine in grain protein are what make these amino acids considered as limited amino acids (LAAs) in grains. In other words, these limited amino acids prevent some grains from being included as a complete source of protein in the diet. In contrast, quinoa contains significant amounts of both the amino acids lysine and isoleucine (especially lysine), and this high level of lysine and isoleucine allows quinoa protein to be considered a complete protein source.




Quinoa also overcomes some of the shortcomings of other grains in terms of fat content. Because whole wheat consumes about 350 calories to produce 1 gram of fat, wheat is generally considered a significant source of fat, including essential fatty acids or heart-healthy unsaturated fats (such as acid). Oleic) is not considered. In contrast, quinoa consumes only 63 calories to produce 1 gram of fat. Quinoa is typically considered a valuable source of some of the fats needed for good health. About 28% of quinoa fatty acids are found in the form of oleic acid, an unsaturated fat for heart health, and about 5% in the form of alpha linolenic acid or ALA – omega-3 fatty acids, often found in plants, which reduces the risk of disease. Helps Inflammation – come together.




Quinoa and no other seed are eligible as a rich source of vitamin E in the ranking of the healthiest foods in the world. However, in the case of quinoa, the fact is that quinoa contains a significant amount of specific tocopherols (members of the vitamin E family) that are largely absent in most seeds. For example, one cup of quinoa produces 2.2 mg of gamma tocopherol, a form of vitamin E that is closer to some of the anti-inflammatory benefits of health research. Quinoa is also a good source of nutrients such as folate, zinc, and phosphorus, unlike wheat, which does not qualify as a good source in the ranking system.


Quinoa is just as important in terms of plant nutrients. In many Central and South American countries, quinoa leaves are valuable for their beta-cyanine pigment, which produces some bright reddish shades. But even the seeds themselves can be rich in plant sources and provide significant amounts of antioxidants such as ferulic acid, coumaric acid, hydroxybenzene, and vanillic acid.




The antioxidant flavonoids quercetin and camphorol are also abundant, especially in quinoa. In fact, the concentration of these flavonoids in quinoa can sometimes be higher than in berries such as cranberries or lingobras.




The combination of these various benefits of quinoa makes it unique among other seeds. For us, this high general level of food in quinoa can be considered as its greatest health property.




Anti-inflammatory properties


Many studies on quinoa have been animal studies. However, we believe that the early signs are very promising for humans. Research has shown that quinoa can be consumed daily to reduce the level of fat accumulation in mice and in the intestinal wall as much as possible.




None of these results surprise us because there is a wide range of anti-inflammatory nutrients known to be available in quinoa. This list of anti-inflammatory nutrients includes phenolic acids (including hydroxycinnamic and hydroxybenzoic acids), members of the vitamin E family such as gamma tocopherol, and cell wall polysaccharides such as arabinose and rhamnogalacturonans.




The saponin in quinoa is somewhat more controversial among the list of anti-inflammatory substances. Saponins are bitter-tasting and water-soluble plant foods that are present in the outer covering layer of quinoa seeds (more precisely, saponins in quinoa are derived from hydrogen, oleic acid, phytolacogenic acid and acetic acid.) Quinoa has been shown to have both anti-inflammatory and antioxidant properties.


However, soaking, boiling and grinding it can reduce their amount, and in general, this reduction is usually considered a positive point because eating it is more enjoyable for many people. Slowly To date, the relationship between anti-inflammatory properties and saponin levels in quinoa has not been elucidated. However, even if more research is needed specifically on plant nutrients, Quinoa’s list of anti-inflammatory nutrients remains impressive.




Other properties


We are still waiting to see the results of large-scale human studies on quinoa consumption and the risk of type 2 diabetes or the risk of cardiovascular disease. However, we expect the results of such studies to show a significant reduction in risks. In connection with type 2 diabetes, quinoa has many commonalities with other foods that reduce the risk of developing it. At the top of this list is the high fiber and protein content. Quinoa is a good source of fiber, which is one of the key nutrients needed to regulate blood sugar health. Quinoa also provides a significant amount of protein, even compared to grains that are normally eaten. High protein and fiber intake are two essential nutrients for regulating blood sugar.




Animal studies have already shown the ability of quinoa to lower total cholesterol and help maintain high-density lipoprotein (“good”) cholesterol levels. While we expect these results to be true for humans, the anti-inflammatory nutrients in quinoa are also expected to help protect human blood vessels from inflammatory damage. Protection against this type also reduces the risk of many cardiovascular diseases, including atherosclerosis. Large-scale human studies are also expected to demonstrate the benefits of quinoa in reducing the risk of cardiovascular disease in the future.




Also, the antioxidants and anti-inflammatory plant nutrients in quinoa have made it one of the effective factors in reducing the risk of cancer in humans. According to preliminary results on animals including the gastrointestinal tract, reducing the risk of colon cancer could be one of the main properties of quinoa.


One of the main features of quinoa is likely to reduce the risk of allergies, especially for people who have side reactions to certain grains and are looking for a practical alternative. Currently, several public organizations have recommended quinoa as a substitute for wheat when gluten should not be used. The low probability of allergy to quinoa, along with its relatively high digestibility, makes it a special food in the diet of children and infants.

How to cook quinoa

How to choose and buy

Quinoa is generally available in ready-made packaging as well as in bulk buckets. Just like any other food you may buy in bulk, make sure the bucket of quinoa is covered and the store has a good product circulation so you can ensure maximum freshness. Whether buying quinoa in bulk or in ready-made packaging, make sure there is no sign of moisture. When deciding how much to buy, keep in mind that quinoa will increase its height and volume several times its original size during the cooking process. If you can not find it in your local supermarket, find it in the natural grocery stores where it is usually found.


The most common type of quinoa on the market is pale yellow or cream near white, but red and black quinoa are also on the rise. You may even find a mixture of three colors packaged or in bulk.


Quinoa should be stored in air-tight carriers, as this way it can be stored for a longer period of time; If stored in the refrigerator, it remains for about three to six months.




Tips for preparing, cooking quinoa


The processing method used in the commercial preparation of quinoa usually removes most of the saponins in the outer layer of the quinoa seed. Because quinoa saponin is so much the cause of its bitter taste, many people choose to wash and rub it to get rid of any bitter taste left in the seed. An effective way to do this is to pour the quinoa seeds into a fine mesh strainer and pour cold water over it while rubbing the quinoa seeds gently in your hand. Once this process is complete, you can taste a few seeds to determine if the bitter taste remains. If the bitter taste persists, continue the washing and rubbing process until the bitterness remains.


The healthiest way to cook quinoa


To cook quinoa, add one cup of seeds to two cups of liquid in a frying pan. After the mixture boils, lower the flame to a simmer and close the lid. It usually takes 15 minutes to prepare a cup of quinoa cooked this way. When the cooking is complete, you will notice that the seeds have become transparent and the white buds have partially separated and appeared like a white spiral tail. If you want the quinoa to have a hazelnut flavor, you can roast it dry before cooking; Stir over medium-low heat in a frying pan for five minutes to fry.


Not only is quinoa gluten-free but it does not even belong to the family of plants such as wheat, oats, barley or rye, it is a good food for a gluten-free diet. Some studies also show that quinoa flour has a higher digestibility than expected. Due to both of these factors, the risk of adverse reactions to quinoa – especially compared to cereals such as wheat – is expected to decrease. While it is possible to make baked goods and pasta from 100% quinoa flour, most companies mix quinoa flour with other flours (such as cassava or cassava flour or rice flour) or with oatmeal for Use a lighter combination production. (Products made with 100% quinoa flour typically have a heavy, dense texture, sometimes referred to as “edible mushroom-like”.


How to have fun


Combine cooked quinoa with pinto beans, pumpkin seeds, leeks (or shallots or onions) and coriander. Add spices to it and taste it until you enjoy this salad-inspired flavor.

Add nuts and fruit to the cooked quinoa and serve as a breakfast porridge.

Use quinoa noodles for variety in your favorite pasta recipe.

Sprouted quinoa can be used just like alfalfa sprouts in salads and sandwiches.

Add quinoa to your favorite vegetable soup.

Quinoa flour can be added to cookies or muffins.

The use of quinoa in Tabula, as a tasty (wheat-free) alternative to Bulgarian wheat, is commonly used in the preparation of this dish in the Middle East.

The nutritional value of Andesquinoa



The amount of quinoa protein, depending on its variety, ranges from 10.4 to 17.0% of its oral protein.


Protein is made up of amino acids. Some are called “essential” because they are not produced by the body and must be supplied by the diet.


If the food contains all the essential amino acids, it is known as a “complete” protein.


However, quinoa is an exception with its high level of all essential amino acids.


For this reason, quinoa is an excellent source of protein, which is more and better than most grains.


Quinoa, especially as a grain, is a rich source of complete protein.


Protein helps keep your body fit and healthy, and getting enough of it is one of the healthiest ways to maintain an ideal weight. Protein is well saturated and its adequate consumption is effective in protecting muscle tissue.







Fiber accounts for 6% of total grain weight, and quinoa consumption improves bowel movements, regulates cholesterol, promotes the development of beneficial intestinal bacterial flora, and helps prevent colon cancer.


Quinoa provides a high percentage of total dietary fiber (TDF), which makes it an ideal food to help eliminate harmful toxins and wastes from the body. It therefore acts as a body purifier.


Dietary fiber in quinoa makes you feel full. The seeds in general, and quinoa in particular, have the ability to absorb water and stay in the stomach longer, which creates a feeling of fullness by consuming a small amount of cereal.


Quinoa contains a lot of dietary fiber, more than rice, pasta or potatoes. It contains a lot of dietary fiber, more than rice, pasta or potatoes.







A: Vitamin A, which is important for eye vision, cell differentiation, fetal development, immune response, taste, hearing, appetite and growth.




E : Vitamin E has antioxidant properties and prevents fat peroxidation, thus helping to maintain the stability of the cell membrane structure and protect the nervous, muscular and retinal systems from oxidation.




Group B : Quinoa provides some B vitamins such as B1, B2, B3, B6 in natural form. The B vitamin family helps the body metabolize, produce energy, and promote healthy circulation and nervous system.


Numerous studies have shown that vitamin B6 deficiency can have negative consequences for the immune system. An increase in foods such as quinoa, which is moderate in B6, can compensate for this deficiency and restore immune function. Quinoa can also provide the vitamin E your body needs.






Calcium: Calcium that is easily absorbed by the body (quinoa is more than four times the calcium of corn, almost three times that of rice and much more than wheat), so quinoa can help prevent calcium deficiency and osteoporosis. Calcium is responsible for many structural functions of the body’s hard and soft tissues, as well as regulating the neurotransmission of chemical and electrical currents, secretion and blood clotting. Therefore, calcium is an essential component of the diet.


Many nutrients are functionally interdependent and interact simultaneously with genetic and environmental factors, one of which is calcium. Calcium alone never increases bone density and is not effective in bone building or bone regeneration. Calcium must have all the cofactors needed to help absorb it and come from real food. Excessive calcium supplementation can lead to serious illness.




Magnesium: The amount of magnesium in quinoa is much higher than the other three grains (corn, wheat, rice). 56% of adults do not consume the recommended daily allowance of magnesium. Deficiency of this mineral may be a risk factor for osteoporosis. Quinoa provides a good source of magnesium required in the daily diet (10%). Magnesium is partial to activate many enzymes, especially those that convert energy-rich phosphate. Magnesium also stabilizes nucleic acids and cell membranes.




Phosphorus: Phosphorus quinoa is much higher than rice and corn. This mineral helps strengthen your bones. Phosphorus is important for muscle contractions, blood clotting, kidney function and nerve conduction, tissue and cell regeneration, and normal heart rhythm. Phosphorus helps the body produce energy and use it.


After calcium, phosphorus is the most abundant mineral in the body. Phosphorus is an essential nutrient needed for proper cell function, calcium regulation, bone and tooth strength, and energy supply to the body’s cells. Phosphorus deficiency may lead to improper bone formation. Phosphorus is also needed to help balance and use other vitamins and minerals needed for bone health, including vitamin D, iodine, magnesium, and zinc.




An essential mineral that is needed for the normal functioning of all cells in the body:




A major component of bone structure

A major component of the bone structure of cell membranes

Activation of some enzymes and hormones depends on phosphorus

Helps maintain acid-base balance and normal pH

Delivery of oxygen to body tissues affects phosphorus



Iron: The level of iron in quinoa is acceptable (4 times that of wheat), which is essential for human health and tissue metabolism. Iron deficiency can lead to changes in tissue disorders such as the impact of lymphatic tissue growth and resistance to infection. Iron is an important component of hemoglobin in humans. Iron is essential during breastfeeding and before feeding on other iron-rich foods.


Symptoms of deficiency include anemia, weakness, headache, and decreased mental function.



Manganese: Minerals that are responsible for the formation of bone and cartilage, especially during pregnancy, are very important, and is one of the cofactors needed to absorb calcium.




Zinc: The amount of zinc in quinoa is almost twice that of wheat and four times that of corn, while rice does not contain these minerals. About 2 to 4 grams of an adult male weighs 70 kg. Zinc is effective in the synthesis and degradation of carbohydrates, fats, proteins and nucleic acids.


Needed for bone activity and collagen synthesis · Increases calcium absorption and helps provide the collagen needed for bone collagen structure.


Quinoa provides the zinc needed to enhance the healing or management of multiple allergies.


Quinoa provides zinc, which is one of the tonic antioxidants for the immune system.


Improves the body visually and mentally, accelerates growth and supports the immune system.





Significantly increases immunity and can improve detoxification enzyme activity. It can also affect DNA regeneration, rid the body of toxins, prevent cardiovascular problems and atherosclerosis and bone lesions.




Copper: The level of copper in quinoa is 9 times that of wheat, which is the active ingredient in more than 30 types of enzymes in the body. Copper is a unique catalyst in the body and its deficiency can cause anemia, poor bone growth, affect hair color and collagen synthesis, even a small amount of this mineral is vital for the development of the baby’s heart, blood vessels, skeleton and nervous system. Is.




Good fats: Quinoa contains good omega-3, 6, 9 fats, and also because quinoa contains vitamin E and other prominent antioxidants such as quercetin and campferol, which protects them from oxidation. They are not damaged and give your body considerable energy.


Quinoa can also provide small amounts of omega-3 fatty acids, alpha linolenic acid (ALA).


Omega-3 fatty acids are often found in plants that help reduce the risk of inflammatory diseases – they are grouped together.


Quinoa helps lower LDL (or bad cholesterol) and raise HDL (good cholesterol) in the body because of its omega-3 and omega-6 content.


Studies in Peru to determine the content of quinoa fatty acids show that the highest percentage of fatty acids in this oil is omega 6 (linoleic acid), which is 50.24% very similar to the values ​​found in corn germ oil, which has a wide range. From 45 to 65%.

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