Download OUR PRODUCTS

SPECIFICATIONS
PRODUCT: QUINOA GRAINS (organic and non organic)
Scientific name: Chenopodium Quinoa Willd.
Harmonized code: 10089000
SOME HISTORY OF QUINOA:
Quinoa (pronounced Keen-wah) is an ancient food that is not yet well known in North
America. It has been cultivated in South American Andes since at least 3,000 B.C. and
has been a staple food of millions of native inhabitants. The ancient Incas called quinoa
the "mother grain" and revered it as sacred. Each year at planting time it was traditional for
the Inca leader to plant the first quinoa seed using a solid gold shovel! Quinoa was used to
sustain Incan armies, which frequently marched for many days eating a mixture of quinoa
and fat, known as "war balls." Beginning with the Spanish conquest in the 1500s, there
was a 400-year decline in the production of quinoa. It became a minor crop at that time
and was grown only by peasants in remote areas for local consumption..
DESCRIPTION
Quinoa “grains” are about the same size as millet, but flattened, with a pointed, oval
shape. The color ranges from pale yellow through red and brown to black. Quinoa cooks
quickly to a light, fluffy texture. As it cooks, the external germ, which forms a band around
each grain, spirals out, forming a tiny crescent-shaped "tail," similar to a bean sprout.
Although the grain itself is soft and creamy, the tail is crunchy, providing a unique texture
to complement quinoa's delicate flavor.
HEALTH BENEFITS
Nutritionally, quinoa might be considered a supergrain , although it is not really a grain, but
the seed of a leafy plant that's distantly related to spinach. The World Health Organization
has rated the quality of protein in quinoa at least equivalent to that in milk. Quinoa offers
more iron than other grains and contains high levels of potassium and riboflavin, as well as
other B vitamins: B6, niacin, and thiamin. It is also a good source of magnesium, zinc,
copper, and manganese, has some folate (folic acid), is gluten-free and good substitute for
rice and wheat
It has unique nutrition qualities and contains more protein than any other grain; an average
of 16 % compared to 7.5% of rice and 9.9% for millet and 14% for wheat
Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning
that it includes all nine essential amino acids. Not only is quinoa's amino acid profile well
balanced, making it a good choice for vegans concerned about adequate protein intake,
but quinoa is especially well-endowed with the amino acid lysine, which is essential for
tissue growth and repair. In addition to protein, quinoa features a host of other healthbuilding nutrients. Because quinoa is a very good source of manganese as well as a good
source of magnesium, iron, copper and phosphorous, this "grain" may be especially
valuable for persons with migraine headaches, diabetes and atherosclerosis.
Meta-analysis explains eating whole grains, such as quinoa, has been linked to protection
against atherosclerosis, ischemic stroke, diabetes, insulin resistance, obesity, premature
death and help women avoid gallstones. A new study and accompanying editorial,
published in the American Journal of Clinical Nutrition explains the likely reasons behind
these findings and recommends at least 3 servings of whole grains should be eaten daily.
Quinoa can replace traditional grains and cereals like rice, millet, and wheat, with less
carbohydrate content, but giving a great amount of vegetable proteins (16%), amino acids
like Lysine which is essential for tissue growth and repair, iron and minerals like
magnesium, zinc, copper , and manganese, high levels of Potassium, Riboflavin, Vitamins
B6, Niacin, Thiamin and is gluten free.
Technical Specifications
QUINOA: Mineral content against corn and barley (mg / 100 gr of dry product)
MINERALS
QUINOA
CORN
BARLEY
Potassium(K) 697 mg
330 mg
445 mg
Magnesium
(Mg)
270 mg
120 mg
115 mg
Sodium (Na)
11.5 mg
6 mg
18 mg
Copper (Cu)
3.7 mg
70-250 mcg 00 mcg
Manganesium
37.5 mg
(Mn)
480 mg
1650 mcg
Zinc (Zn)
2500 mcg
3100 mcg
Calcium (Ca) 127 mg
15 mg
40 mg
Phosphorus
(P)
387 mg
255 mg
340 mg
Iron (Fe)
12 mg
500-2400
mcg
2800 mcg
4.8 mg
VITAMINS CONTENT OF QUINOA (mg/100 g of dry product )
Vitamins
Range (mg)
Vitamin A (carotenes)
0.12 - 0.53
Vitamin E
4.60 - 5.90
Tiamin
0.05 - 0.60
Riboflavin
0.20 - 0.46
Niacine
0.16 - 1.60
Ascórbic acid
0.00 - 8.50
*FAO, 2001.
Phisico:
Flat and has a pointed oval shape. When cooked, quinoa expands to about three or four
times its size. It also has a unique texture; the grain itself is smooth and creamy, But the
tail of the grain has a crunchy texture.
Size: 1.4 mm (40%) – 1.6 mm(60%)
Microbiological:
Coliforms: < 3 NMP/gr
E.Coli: < 3 NMP/gr
Molds and Yeast: < 17 x 10 UFC/gr
Salmonella: Absence in 25 gr
Listeria Monocytogenes: Absence in 25 gr
Chemical:
Ash: 2 – 3%
Moisture: 9 – 11%
Protein: 14 – 16%
Aflatoxins: < 5 Ppm
Saponine: Negative
Packing:
50, or 25 kg Laminated Polyproylene bags
Minimum Export Quantity
According to demand
Lifetime
Approximately 12 months in dry, cool and dark storage
Storage Conditions
Indoor, ventilated, dry environment (temperature of 18°C)