Why does quinoa come in three colors? What should I pay attention to when eating quinoa?

These are actually three varieties of quinoa, the color of quinoa is the color of the seed coat, white quinoa because there is no seed coat, so it is white, the yield is relatively high, red quinoa and black quinoa are relatively low; When eating quinoa, you need to pay attention to the need to soak in advance, but the soaking time should not be too long, quinoa is a coarse grain with a low caloric glycemic index, so it is difficult to gain weight when eating, do not worry about getting fat, quinoa lacks vitamin nutrients, and eating too much will also cause improper stomach, so don't eat more.

Because it changes color with the change in temperature. Be careful, you can't eat too much. It is best to eat it in the evening. You can eat it when you are **.

The nutritional value of quinoa varies depending on the color. Soak it for a while in advance, and then choose the peeled one, paying attention to the way it is cooked.

There are three types of quinoa commonly found in life: red, white, and black, and the nutritional content is not much different, but the taste is very different. In terms of taste, white quinoa has a better taste. Red and black quinoa are actually the color of quinoa seed coat, and when the seed coat is removed, the endosperm germ is also light-colored.

White: The most common, the most rice-like taste, with a faint grassy aroma, and a crunchy taste like sesame seeds, it is the best of the three.

Red: The texture is harder than white, takes longer to cook, and is more grainy than white after cooking.

Black: Relatively rare, with a slightly sweet taste and a special earthy flavor.

Quinoa is highly nutritious and suitable for everyone. However, there are also some situations that need to be avoided, red quinoa and black quinoa have hard seeds, which are not suitable for people with poor digestion, such people can eat more white quinoa.

Quinoa is a whole grain nutritive complete protein alkaline food, quinoa as a quinoa plant has the same protein content as beef, and its quality is not inferior to meat protein and milk protein.

Quinoa contains a rich variety of amino acids, in addition to the 9 essential amino acids necessary for human beings, it also contains many non-essential amino acids, especially the lysine that most crops do not have, and contains a rich variety of mineral elements with high content, as well as a variety of vitamins required for normal metabolism of the human body, without cholesterol and gluten, sugar content, fat content and calories are at a low level.

Long-term consumption of quinoa can lower cholesterol and protect the heart. The amount of cellulose in quinoa is: Among them, soluble cellulose accounted for 36% and insoluble cellulose accounted for 64%.

Quinoa is an excellent source of soluble and insoluble cellulose**, both of which play an important role in regulating blood sugar levels, lowering cholesterol and protecting the heart.

1. Each has its own advantages and disadvantages.

2. Red and black quinoa will taste more chewy because of the seed coat, but at the same time, it will also cause a greater burden on the stomach.

3. Because white quinoa does not have a seed coat, it will taste softer and fluffier, so it is recommended that the elderly and children with poor digestive function can choose to eat white quinoa, and for ordinary adults, white quinoa and tricolor quinoa can be eaten, so that the nutrients will be richer.