Quinoa of white variety “OLIMP” is grown in Ukraine.
Quinoa is an annual pseudocereal grain crop from the Amaranth family.
White quinoa, when compared to other types of quinoa, has a more neutral taste, so it is the variety that is the most frequently used in cooking recipes.
Moreover quinoa is one of the most healthy grains.
The benefit from consuming quinoa comes from its high vitamin and mineral content, which is significantly higher than that of other grain products.
Quinoa contains the following vitamins and minerals: group B vitamins, choline, vitamin E, potassium (K), magnesium (Mg), phosphorus (Ph), iron (Fe), manganese (Mn), copper (Cu), selenium ( Se), zinc (Zn) as well as up to 20 types of amino acids. More than that quinoa contains more riboflavin, folic acid, complex carbohydrates, and fiber than wheat, barley, and rice.
Another important contributor to quinoa nutritional superiority is that it does not contain any gluten – a substance that might cause serious allergic reactions in some individuals. Hence quinoa is completely suitable for celiacs.
Furthermore, quinoa is an excellent source of vegetable protein, which is essential to maintain the energy and strength in the human body (it contains even more protein than buckwheat).The high protein content makes quinoa an indispensable product for pregnant women, children and people engaged in hard physical or mental labor.