Description
Quinoa is an ancestral and millennial cultivation of the Bolivian highland. Though used as a grain, Quinoa grain is actually the seed of an herbaceous plant. Quinoa grain can be cooked as one would with rice, on the stovetop or in a rice cooker. It absorbs more water than rice and develops a unique aroma during cooking.
| NUTRITION FACTSÂ PER 100 G | AMOUNT | % DAILY VALUE |
|---|---|---|
| Calories | 370 | – |
| Fat | 6 g | 9% |
| Saturated | 0 g | 0% |
| +Trans | 0 g | % |
| Cholesterol | 0 mg | – |
| Sodium | 0 mg | 0% |
| Carbohydrate | 64 g | 21% |
| Fibre | 7 g | 28% |
| Sugars | 0 g | – |
| Protein | 14 g | – |
| Vitamin A | – | 0% |
| Vitamin C | – | 2% |
| Calcium | – | 4% |
| Iron | – | 30% |
