It is obtained from the stone grinding of quinoa seeds (Chenopodium quinoa), a plant native to South America, belonging to the same family as spinach and beetroot. Quinoa seeds have a shape similar to lentils and a pleasant and intense aroma, but it needs an accurate cleaning before being grinding in order to eliminate saponine, a bitter substance. From a nutritional point of view, quinoa is an almost complete food, it has a very high content of proteins with high biological value. In particoular, it is rich in lisine, an amino acid usually lacking in cereals. Quinoa contains mainly carbohydrates with a low glycemic index, fats and mineral salts (in descending order): potassium, phosphorus, magnesium, calcium, selenium, iron, zinc and copper. How to use:
It is used from 20% to 30% with flours that generate gluten (spelt, wheat and Kamut) for the preparation of any sweet and savory baked products.
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Certificate Body: Bioagricert S.r.l
It Bac 017963 T000021