Quinoa Nutritional Facts And Health Benefits

Quinoa or scientifically known as Chenopodium quinoa is the name of a seed of a plant which is rich in nutrients and other goodness. This seed is also referred to as the Superfood, due to its content of healthy nutrients. The taste of quinoa is very nutty-like flavor because it is almost similar to grains but slightly better. Quinoa is pronounced Keen-wah. It is a pseudo-cereal seed that can be consumed like natural seeds, though Quinoa has a higher nutrients level than grains. Its crunchy texture can be consumed by anyone who is sensitive to gluten or wheat because it is gluten-free. These are quinoa nutritional facts that you must know before consuming.

Cooked Quinoa Nutritional Facts

Contents

Cooked Quinoa Nutritional Facts
Uncooked Quinoa Nutritional Facts
The Health Benefits of Quinoa Nutritional Facts: Lower Blood Sugar Level
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Quinoa can be consumed in two different ways, cooked and uncooked. Each process has different quinoa nutritional facts due to the different process of cooking. The cooked quinoa contains water, carbohydrate, protein, and fat. Approximately 71,6% water, 21,3% carbohydrates, 4,4% protein, and 1,92% fat. 185 grams of cooked quinoa will give you 222 calories. Compared to brown rice and yellow corn, cooked quinoa consists of 2,8% fiber which is relatively higher than those two in comparison. That is why quinoa is also an excellent source of fiber; suggested to be consumed as cereal if you want to.

Uncooked Quinoa Nutritional Facts

On the contrary, the uncooked quinoa gives you 368 calories in 100 grams serving. It consists of 13% of water, 14,1g protein, 64,2 g carbs with a high 7g of fiber. It also contains 6,1g fat with only 0,71g saturated fat.

The Health Benefits of Quinoa Nutritional Facts: Lower Blood Sugar Level

Lower blood sugar levels because quinoa can reduce the risk of diabetes and heart disease. Quinoa lowered both blood triglycerides and free fatty acids and had a smaller impact on blood sugar levels than gluten-free pasta, gluten-free bread, and traditional bread. The truth is it lowers the level by up to 10% which is a significant number.