QUINOA,United States price supplier

Quinoa grains range in colour from ivory to pink, brown to red, or almost black depending on the variety. There are over 120 species of Chenopodium, but only three main varieties are cultivated; one producing very pale seeds, called the white or sweet variety; a dark red fruited variety called red Quinoa; and a black Quinoa. The seeds are similar in size to millet but are flat with a pointed oval shape and look like a cross between a sesame seed and millet. Quinoa has a delightful characteristic that is all it's own: as it cooks, the outer germ around each grain twists outward forming a little white, spiral tail, which is attached to the kernel. The grain itself is soft and delicate and the tail is crunchy which creates and interesting texture combination and pleasant "crunch" when eating the grain. Quinoa has a fluffy consistency and a mild, delicate, slightly nutty flavour that borders on bland. The leaves of the Goosefoot (Quinoa) plant are also edible and make a pleasant vegetable, like spinach. A Quinoa leaf salad is generally more nutritious that most green salads. Before cooking, the seeds must be rinsed to remove their bitter resin-like coating, which is called saponin. Quinoa is rinsed before it is packaged and sold, but it is best to rinse again at home before use to remove any of the powdery residues that may remain on the seeds. The presence of saponin is obvious by the production of a soapy looking "suds" when the seeds are swished in water. Placing Quinoa in a strainer and rinsing thoroughly with water easily washes the saponin from the seeds. In South America the saponin which is removed from the Quinoa is used as detergent for washing clothes and as an antiseptic to promote healing of skin injuries

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 2.       Furthermore specifications:

 Materials used for packaging are as environmentally friendly as possible, strong enough to protect the product during transportation, and there are no staples and nails included.

Packaging material is a polyethylene bag.

Net product weight per pack    : 25,000 kg

Total weight of each pack         : 25,055 kg

Weight of packaging material   : 0,055 kg

Depending on importers' requirements we can deliver our products in other presentations, we are open to explore specific packaging needs.

The Quinoa seed is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine, and methionine amino acids typically low in other grains. It is a good complement for legumes, which are often low in methionine and cystine. The protein in Quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids. Some types of wheat come close to matching Quinoa's protein content, but grains such as barley, corn, and rice generally have less than half the protein of Quinoa. Quinoa is 12% to 18% of protein and four ounces a day, about 1/2-cup, will fulfil children daily protein needs. The 6-7% fat of Quinoa is relatively high when compared to other grains, but it boasts low sodium content and also provides valuable starch and fibre. Quinoa also contains albumen, a protein that is found in egg whites, blood serum, and many plant and animal tissues. The seeds are gluten-free which makes this a nutritious and flavourful alternative grain for those with gluten sensitivity. Quinoa would be a worthy addition to anyone's diet, supplying variety as well as good nutrition. The seed is also excellent feed for birds and poultry and the plant itself is good forage for cattle.

Cooked Quinoa is excellent in hot casseroles and soups, stews, in stir-fries, or cold in salads. The seeds cook very quickly, in only 15 minutes. Uncooked seeds may be added to soups and stews as you would barley or rice and Quinoa is often substituted for rice in rice dishes. Dry roasting Quinoa in a pan or in the oven, before cooking will give a toasted flavour, and it can be cooked in FRUIT JUICE to add character to the flavour for use as a breakfast cereal or in desserts. Cold salads consisting of Quinoa and chopped vegetables or cooked beans make a quick, easy, and nutritious dish. Quinoa flour is used in making pasta and a variety of baked goods such as pancakes, bread, muffins, and crackers. Quinoa seeds can be sprouted and eaten as raw, live food for snacks or in salads and sandwiches. To sprout the seeds, soak about 1/3 cup seeds in a jar for 2 to 4 hours, then drain and rinse the seeds twice a day for 2 to 4 days. When the sprouts are about 1 inch long, place them near a window for chlorophyll to develop, which will give them a vibrant green colour. Another fascinating way of using Quinoa is to "pop" the seeds in a dry skillet and eat them as a dry cereal.

Due to the relatively high oil and fat content of Quinoa, the grains and flour should be stored in glass jars in the refrigerator. Use the grains within a year and flour within 3 months.