Especially for those who want to diversify the diet at the expense of something brand new and at the same time exclusive useful, suggest to get acquainted with one more cereal (more precisely – psevnozlaky) winning the increasing popularity in Europe and America, and being an excellent product for preparation of a garnish.
So, kinoa known also as kvinoa, kinva, Peruvian rice or rice orach.
Description
Let's risk to assume that many hear the names mentioned yours for the first time. And no wonder, this animal does not grow in our shirotak (in any case, so far) though, thanks to the surprising properties, wins more and more admirers every year. But about everything one after another.
For a start we will be defined, what is it. The fact is that having resembled grain, the kinoa that, strictly speaking, is not. Actually it is the one-year sheet vegetable relating to pseudo-grain.
Whether you know? The Kinoa – very ancient product used by the person in food. Still aggressive Inca considered this plant gold grain and fairly believed that it is capable to give them force in battles and campaigns. There is even a legend that seeds of a kino own hands were planted by the emperor of Inca and not just like that, and with use of tools from pure gold. The Spanish conquistadors famous for the ruthlessness and cruelty, during gaining the empire of Inca in attempts to turn Indians into Christ's belief due to planting of the European traditions, violently forced natives to land wheat instead of a kino (however, as justification such fanaticism should note that Inca read a kinva so that they even used in the religious rituals, and representatives of inquisition could not endure it in any way). Fortunately, the bans did not bring success, and here irony, today the kinva conquers Europe, but already without violence and bloodsheds.
The homeland of this surprising plant are hillsides of the Andes near Lake Titicaca where soils poor, and climate severe. Thanks to the unpretentiousness and exclusive nutrition value the plant is widely cultivated in Bolivia, Chile, Peru and Ecuador today, however experiments on its cultivation in Tibet, the Himalayas, coast of the seas and in the middle of the tropical jungle are conducted, and successfully.
Important! Nutrition value and other useful qualities at cream, red and black grains of a kino almost identical, therefore the different prices of the specified types of a product or increase in the cost for multi-colored grain – no more, than an advertizing gimmick.
Externally the kinoa represents rather high, sometimes to four meters a grass with the rigid branching stalk of light green color, large round leaves and an inflorescence in the form of a big brush. The seeds which are considered as fruit very small, are similar to buckwheat, only slightly flat.
In the world there are more than one hundred different types of this plant, however commercially grow up only three. Externally they differ in color of seeds – besides the most widespread cream, are known also red and black. Natives from South America appreciated gold grains their exclusive nutritiousness, these pseudo-grains made a diet body at Indians, without conceding superiority to popular corn and potatoes.
And in lean years the unpretentious kinva was at locals nearly the only rescue from hunger at all.
Nutrition value and caloric content
In 100 g of grains of a kinva 57.2 g of carbohydrates, 14.12 g of proteins and 6.07 g of fats contain. Other weight is the share of water (13.28 g), cellulose (7 g) and ashes (2.38 g).
Important! The Kinoa is a champion on caloric content among grain known to us. So, in crude buckwheat of 329 kcal, in corn – 337 kcal, in millet – 324 kcal, in rice – 323 kcal. Does not know to himself equal among grain of a kinv and on the content of vegetable protein: more it can be only in wheat flour and some types of macarons, but even they can compete not with all grades of the Peruvian rice. It is no wonder that Inca considered this product an irreplaceable power source.
Caloric content of a kino rather high: in 100 g of crude grain 368 kcal, contain in a boiled product – only 120. On nutrition value the rice orach can replace with success a number of various products, for example, milk and bread, potatoes and eggs and also fish and in a sense meat.
However the people keeping the figure should be careful with the use of this product – for the purpose of weight loss it not absolutely is suitable for dietary food. But for vegetarians such squash – it!
Also it will be interesting to you to learn about such grain as pearl barley, lentil.
Structure of a kino
Grains of a kvino are very vitamin-rich, first of all well-cared (B4 vitamin), ascorbic acid (vitamin C), tocopherol (vitamin E), niatsiny (B3 vitamin), thiamine (B1 vitamin), Riboflavinum (B2 vitamin) and also beta carotene (vitamin A), folic, pantothenic acids and a pyridoxine (B9, B5 and B6 vitamins respectively). It is necessary to distinguish potassium, phosphorus, magnesium from the macrocells which are a part of the Peruvian rice, in smaller quantities – calcium, sodium, and iron.
It is important! In spite of the fact that it is a little calcium per se in fruits of a kino (only 47 mg in 100 g of a product), the high content of such important amino acid as a lysine, promotes full assimilation by an organism of this important for bones, teeth and hair of the element including arriving from other products. And here by amount of phosphorus the Peruvian rice quite sustains the competition to fish.
Also at grains there is a manganese, copper, selenium and zinc.
It should be noted that it is much more some vitamins and other useful substances in this grain, than in other porridges habitual to us, in particular, it concerns B2 and B9 vitamins and also rough food fibers (cellulose). It is more iron in a kino, than in wheat twice! Besides the lysine mentioned above, the kvinoa contains also other valuable amino acids – as irreplaceable (arginine, valine, a histidine, an isoleucine, a leucine, methionine, threonine, tryptophane, phenylalanine), and replaceable (alanine, asparaginic acid, glycine, glutamic acid, proline, serin, tyrosine and cysteine).
Such structure of the kvino of protein which is a part does it full that a huge rarity for products of plant origin.
In what advantage?
The advantage of fruits of a rice orach is eloquently demonstrated by their structure.
It is known that vitamin A improves metabolism processes, strengthens vessels, regulates cholesterol level in blood, prolongs youth, is necessary for bones and teeth. Vitamin E, also performing function of rejuvenescence and well affecting vessels, in addition interferes with formation of blood clots and promotes the best digestion of vitamin A. Vitamin C – the most powerful antioxidant.
B1 vitamin is necessary for normal work of nervous system, B2 gives the general support of an organism, is especially useful to skin, hair and nails; B3 well affects blood and a cardiovascular system; B4 protects a brain and helps nervous system to perform the functions; B6 participates in formation of red blood cells; B9 – vitamin of good mood.
Learn also about advantage of a cranberry, blackberry, sweet cherry, pumpkin, red pepper, cucumbers, grapefruit, pineapple, persimmon.
Potassium is necessary for an organism for good muscle work, including warm, phosphorus participates in formation of fabrics, magnesium calms nervous system and balances muscle and nervous tissues. We already mentioned a calcium role. Sodium provides water balance of an organism and also is necessary for stable work of nervous system. Iron carries out the major role in processes of blood formation, breath, a metabolism and also strengthens immunity.
Important! On degree of digestibility of useful substances the Peruvian rice is compared sometimes to maternal milk, and this product, as we know, in the nature does not have equal. And the nature gift to people is that such grain can eat absolutely beyond all bounds throughout all the life while we come off a maternal breast at best in a couple of years after the birth!
The amino acid mentioned above a lysine promotes fast healing of wounds, and tryptophane – a source of good mood as synthesizes serotonin.
Of course, the substances mentioned above contain also in other products. However as a part of a kino their digestibility is simply amazing! It is especially useful for the people suffering from arthritis and cardiovascular diseases, anemia, headaches and even migraines to add the Kino to a diet. Such squash will calm the loosened nervous system, will clean an organism from slags and other muck, and the ability of grains to reduce sugar level in blood does a product irreplaceable for diabetics.
It is good to indulge himself with dishes from a kvino to vegetarians and also people whose way of life is connected with big expenses of energy. The Kinoa – a fine source of full-fledged protein during a post.
At last, the rice orach is shown those who had the serious illnesses which are, especially, connected with expeditious treatment recently (as it was told, the kvinoa promotes fast healing of wounds). Nutritionists also note low allergenicity of a product that is explained by lack in it of gluten which there is a lot of in other cereals, in particular, in wheat and barley and which causes a special type of an allergy – a tseliakiya.
Whether you know? As it is paradoxical, gaining the world the Peruvian rice played a dirty trick with natives, all life eating on this useful product: greedy South American farmers with pleasure raise the prices of the grains which are in more and more broad demand, as a result rather poor locals are not able to afford similar pleasure any more. For example, statistically in Bolivia, the traditional homeland of a kino, its consumption in recent years fell more than to a third while export increased many times.
Nevertheless, the western countries only begin thorough investigation of a rice orach, and therefore, perhaps, we just should learn about many mysteries of this curative product.
Whether you know? The grains of a kino processed in flour are used for preparation of bread or different types of macarons. Having mixed with the sweetened water, receive peculiar lemonade, and by special fermentation – the low alcohol drink, similar to beer, called chicha. In South America use not only fruits, but also kinva leaves, they mean to natives approximately the same as for inhabitants of Europe spinach. However until the plant began to be grown up in our latitudes, we have an opportunity to regale on such dish unless during the exotic tour.
In particular, there is a suspicion that the kvinoa possesses a certain antineoplastic action, but serious researches on this occasion were not conducted yet.
How to prepare?
Having studied numerous useful properties of a kino, it is a high time to talk about a way of preparation of this surprising not absolutely grain. Most often this product is used as a garnish or additive to soup, but there are also more exotic ways of its use. To cook a kino, as well as any other porridge, simply, but there are three golden rules which observance guarantees good result.
- Before cooking a rice orach, as well as usual rice, it is necessary to wash out well in a large amount of water, it is desirable flowing. As very small, several layers of a gauze are better to lay kernels of a kvino on a colander bottom or to use a small sieve. In process of washing, grain is mixed hands that the saponins which are contained in it because of which the ready-made product can seem bitterish on taste were better washed away.
It is important! If you have no experience of the address from a kino – before cooking taste several kernels – if preliminary preparation is carried out correctly, they will have slightly bitterish, but pleasant taste.
Instead of washing it is possible to use other method – a blanshirovka. Grain is drenched with abrupt boiled water (waters has to be much!) also reject on a sieve. Due to high temperature the saponinovy cover collapses quickly enough.
- We observe balance of water and grain and also preparation time. On a glass of the washed-up grains we take one and a half glasses of water and we cook no more than a quarter of hour (during this time all water will be absorbed in grains, they will bulk up and will soften). The minimum fire, the cover is spread. The digested kinva is similar to the become limp paste!
- After cooking, grain needs to be mixed that porridge turned out friable.
The Kino can be eaten both in hot, and in cold (for example, as additive to salads, by analogy with rice) a look. To taste this grain also reminds broken rice.
It is important! If you love Italian cuisine, try to make risotto with the Peruvian rice instead of usual. And to admirers of sushi we recommend to make a similar experiment with beaters. Believe, the result will not disappoint you!
With grain of a kino it is possible to cook also sweet dishes – puddings, chocolate bars and various candies. On the Internet there is a mass of interesting recipes, use them as the idea and do not limit own imagination!
Storage
Useful qualities of fruits of the Peruvian rice can be kept if to keep a product in capacity with densely closed cover therefore, having opened a package, unused contents should be poured into specially prepared container.
For these grains it is required to provide protection against the sun and moisture.
Important! As well as nuts, a kino are recommended to be stored in the fridge.
At observance of the specified conditions of grain will keep the properties within 12 months from the date of production, designated on packing.
Whether there are contraindications
Was told about the value and advantage of a kino enough. As a tar spoon in a big barrel of honey a couple of words about possible harm which can bring to health this unfamiliar product.
First of all in cases when we for the first time eat something new, especially it concerns overseas delicacies, it is necessary to remember possible manifestations of individual intolerance, in simple terms – allergic reaction.
For the same reason the extra care should be shown to pregnant women and the feeding mothers as during this period you are responsible not only for yourself, but also for the kid. The salts which are theoretically contained in gold grains and air of oxalic acid can lead to problems with kidneys, up to an urolithic disease and also some violations of exchange processes in an organism, however this problem becomes a reality only in case of the uncontrollable use of a kino for breakfast, a lunch and a dinner seven times a week.
In avoidance even of minimal risk the people suffering from kidney frustration or gout should beginning to enter into the diet a new product gradually, attentively listening to a response of the organism.
Important! It is also necessary to tell that the saponins which are contained in a kino in high doses are toxic, but this problem is solved by careful washing of grains before boiling. Harm from these substances is shown only at their direct hit in blood, passing digestive tract.
In general a kinoa – a product, magnificent on the properties, which in hands of the skillful hostess will make even such boring an exclusive holiday for a stomach. God bless you and bon appetit!