Quinoa
Quinoa is a grain cultivated by pre-Columbian civilizations. The Incas, Mayas, and Aztecs grew and ate quinoa. It is considered a pseudocereal, which is not only delicious but also rich in nutrients. According to FoodData Central of the USDA, one cup or 185 grams of cooked quinoa contains 8.14 grams of iron, which is already 16 percent of the daily value. In addition, quinoa is gluten-free, making it popular with gluten-intolerant people with celiac disease.
At the same time, quinoa is higher in protein than other grains. It is rich in manganese, copper, magnesium, folate, and several nutrients. In addition, quinoa is rich in antioxidants that prevent cell damage due to free radicals.
Quinoa contains several amino acids for muscle growth, immune defense, and other body activities. For example, it contains lysine, an essential amino acid needed for protein synthesis, required for development and growth. In addition, it helps produce hemoglobin, which transports oxygen from the lungs to body tissues.
