The Majorettes Costumes

History and presentation

Quinoa Real is a natural product of Bolivia, whose scientific name CHENOPODIUMQUINOAWILLD, plant cultivated in the highlands of Bolivia from the time of the Incas, is pseudo-type cereal quinopodíacea , which produces small edible seed of 2.63 mm. In diameter, round grain semiaplanado yellowish white.

Our knowledge of the past have come to determine the onset of agricultural activities especially quinoa in Bolivia, but historians agree that agriculture played a key role in the life of the old Bolivia, reaching its highest development in the time of the Incas.

cultivation techniques and irrigation channels that so far remain, community work and a philosophy of life based on harmony with nature led to a rich Inca Empire, strong and self-sufficient in food.

SAIT SRL. Aware and proud of this heritage, wants to unite the past with the future, rescue and publicize Bolivia's agricultural products to the world and present it as a great alternative. Its soil and climate put us in a place waiting to develop a range of crops that the modern world demand.

Earth was called Pachamama also considered a god, so good that came of it was a gift from the gods. Products such as quinoa, KIWICHA now rediscovered by a high nutritional value, played a key role in the diet of the Bolivians.

the conquest Later many of these cultures were virtually abandoned. The conqueror replaced them with the beans and a series of foreign cultures. This fusion of cultures has given rise to a variety of food products.

is very important to distinguish the variety Quinoa Quinoa real sweet or sajama variety, the only real variety is produced in Bolivia in the department of Oruro and Potosí to the contour of the Uyuni Salt Flats and Coypaza these lands and salt flats are those that contain a build suitable for the production of Quinoa Real. In contrast, the variety is a sweet quinoa quinoa produced in the north of La Paz, heads of valleys of the other department of Bolivia. It is also necessary to identify that these are also produced by many countries of South America and America, especially Peru, Ecuador, Mexico and others. In Colorado, Canada USA. It should be noted that many of the countries porductores not necessarily organic. With the difference that the latter is a little grain is often compared to the Royal Variety reaching 1.8 mm in diameter and SAPONINS not bitter as Real.

quinoa is cholesterol

is not fat in the body

Slimline, is easily digestible

0.08% saponin content

is a natural ecological

Quinoa has qualities superior to cereals and grasses. It features more than quantity, the quality of its proteins given by the essential amino acids is as isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. It is a major source of protein as seen in the comparative tables.

QUINOA has higher mineral content than cereals and grasses, such as phosphorus, potassium, magnesium, and calcium and other minerals.

Nutritional Value

A food is valued for its chemical nature, by the transformations that when ingested and the defects that occur in the consumer.
Quinoa is one of the main components of the diet of the family of the Andes, was the main nutritional basis in American cultures.

From the viewpoint of nutrition and food quinoa is a natural source of vegetable protein economic and high nutritional value by the combination of a higher proportion of essential amino acids.

Protein quality: High proportion of amino acids - high in lysine - A higher proportion of embryos.

The calorific value is higher than other cereals both in grain and flour reached at 350 Cal/100gr., Characterizing it as an appropriate food and cold weather areas.
The essential amino acid composition, gives a biological value comparable only with the milk, egg and vegetable stew, thus becoming one of the main food of our region.

Quinoa is a nutritionally rich food because it has the 10 amino acids essential to human, it makes quinoa is a very complete food, easily digested. Traditionally roasted quinoa grains and flour they produce. They can also be boiled, added to soups, used as cereal, pasta and he was even fermented for beer or chicha, the traditional drink of the Andes. When cooked take a similar flavor to the nut.

quinoa flour (GI = 40) is produced and marketed in Peru, Bolivia and Colombia (though less), often replacing the flour wheat and its derivatives enriched breads, cakes and cookies, currently (2007) is developing its cultivation and consumption in northwestern Argentina and northern Chile.
One of his dishes from the Cusco area is fished or Pesko, prepared with milk, quinoa and cheese, are also increasingly used for pie filling.

working for mass production of quinoa, it has a toxin called saponin and giving it a characteristic bitter taste, this toxin is usually removed by mechanical methods (peeling) and washed in water.

Quinoa has an exceptional balance protein, fat, oil and starch, a high degree of amino acids, amino acids are lysine (important for brain development) and arginine and histidine basic human development during childhood, which is also rich in methionine and cystine, is also rich in iron, calcium, phosphorus and vitamins as it is low in fat, thus complementing other grains and / or vegetables like green beans.

The average grain protein is 16%, but can contain up to 23%. This is more than double any other cereal. Contained the protein level is very close to the percentage that gives the FAO for human nutrition.
The fat content is between 4 and 9%, of which half contains linoleic acid, essential for human diet. It also contains high levels of calcium, phosphorus, iron.

in leaf nutrient content of quinoa as compared to spinach. Concentrated nutrients from the leaves have a low rate of nitrate and oxalate, which are considered harmful elements in nutrition.