QUINOA

chenopodium quinoa

QUINOA
chenopodium quinoa

Castilian: quinoa, quinoa, canigua,

English: quinoa.

Quinoa originates in the Andean region in South America, where it has been an important food for 6000 years. It is resistant and grows well in the heights, so they can grow in the Andes up to 4000 meters. Quinoa grows best in either dry land and requires relatively long growing season. It is also susceptible to a disease of the road in eastern North America that can reduce successful harvest. This venfermedad also attacks the leaves of the Chenopodium, this is much more resistant.

The species are likely alike Chenopodium grew in North America, before farming corn became popular. Chenopodiums was also used in Europe as green food. Chenopodium album that has a widespread distribution in the United States produces edible seeds and Quinoa wanting more green, but in lower amounts. Care must be taken to reap the seeds, because growing up in heavily fertilized agricultural fields that can accumulate dangerously high concentrations of nitrate.

In colonial times, quinoa was scorned by the Spanish colonizers as "food for Indians, " but in times more cults that the grain has become highly valued for its nutritional value. The Unlike wheat or rice, quinoa contains a full complement of amino acids that the human body can not take place, making it an unusually complete food.

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