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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)