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- Health benefits of Quinoa: Quinoa is known as an Ancient grain, Quinoa is a more nutritious option for gluten free diets. Quinoa is more nutritious option for gluten free diets. Quinoa may be useful in reducing the risk for diabetics. Quinoa only plant foods that are a complete protein, offering all the amino acids in a healthy balance. Quinoa is also highest of all the whole grains in potassium, which helps control blood pressure.
- Quinoa offers Antioxidants for gluten-free diets: Researchers suggest that adding Quinoa to gluten free products significantly increases their polyphenol content, as compared to typical gluten free products made from rice, corn and potato flour. Products made with Quinoa contained more antioxidants compared with both Wheat products and the control gluten free products. Also antioxidant activity increased with sprouting and decreased with bread making.
- More protein, minerals, and fibre in Quinoa: Columbia University's Celiac Disease centre found that the nutritional profile of gluten-free diets was improved by adding Quinoa to meals and snacks. Most notable increases were protein (20.6g vs. 11g), iron (18.4mg vs. 1.4mg), Calcium (182mg vs. 0mg) ,fibre (12.7g vs. 5g) ,great amino acid balance and notable Vitamin E content, beyond its nutritional profile.
- Quinoa possible dietary aid against Diabetes: Scientists at the university in Brazil studied ten traditional Peruvian grains and legumes for their potential in managing the early stages of Type 2 Diabetes .They found that Quinoa was especially rich in an antioxidant called quercetin and Quinoa had the highest overall antioxidant activity (86%) of all ten foods studied. Coming in close second in antioxidant was Quinoa's cousin Kaniwa.
- Better Lipid effects from Quinoa: Also the University of Milan, researchers compared the digestibility of various gluten free foods , the goal was to gauge the effect of the different foods on postprandial glucose and insulin response, as well as to measure triglycerides and free fatty acids after eating. Quinoa stood out in the study, for producing lower free fatty acid levels and triglyceride concentrations than other GF pastas and breads studied.
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