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キノア：インカの母なる穀物
ジョージ・E・マイニグ DDS, FACD
Quinoa (pronounced Keen-wah) is a small seed
somewhat in the nature of sesame seeds or
millet. The commercial variety is pale yellow
in color but some of the species are white,
a beautiful pink, orange, red, even purple
or black. It cooks quickly as a cereal in
15 minutes, has a somewhat nutty flavor and
a slightly crunchy texture that seems to
melt in your mouth.
Quinoa has been a staple food to the natives
of the South American Andes since 3000 B.C.
The ancient Incas held it sacred, calling
it "the mother grain." These people,
although physically stressed by living at
high altitudes, had phenomenal stamina, strength
and mental ability. Quinoa is felt to contribute
to these attributes because its protein is
significantly higher than all the principal
grain foods.
In addition, its lysine and methionine are
generously supplied and help balance the
protein requirements of vegetarian diets,
usually low in these two essential amino
acids. Also, Quinoa is high in calcium, iron,
phosphorus, the B vitamins and vitamin E.
Although Quinoa is thought of as a grain,
this annual herb is technically a fruit of
the chenopodium family. The seed clusters
like millet at the end of a stalk that grows
three to six feet high. It grows well at
altitudes and can thrive on little water
but does not do well in areas where the temperature
exceeds 90 degrees.
My interest in this food was sparked some
years ago when I was advised that it stimulated
breast milk production in mothers who were
having trouble producing a sufficient supply
for their babies. At that time, the only
way I knew how to obtain it was to go to
Peru.
The Rodale Test Kitchen staff found Quinoa
substituted well for other grains in a variety
of recipes. They liked it in place of rice
in rice salad, for millet in a souffle and
for barley in mushroom-barley soup.
During cooking, it expands three times its
size. If 10 to 20 percent of the ground Quinoa
flour is mixed with wheat flour in making
bread and biscuits, a lighter, more nutritious
loaf results. It is a pleasing addition to
salads, soups, and other foods.
Peru's Quinoa is proving to be a delicious
taste treat that fits well into Americans'
current love affair with gourmet foods.
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2000, 2001 PPNF. All rights reserved.
Contact The Price-Pottenger Nutrition Foundation
at info@price-pottenger.org
page last modified: 01/18/2001
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