ﮐﻴﻨﻮﺁ

ﮐﯿﻨﻮ-آ ﮔﯿﺎﻫﯽ اﺳﺖ ﮐﻪ ﺑﻪ ﺧﺎﻃﺮ داﻧﻪﻫﺎی ﺧﻮراﮐﯽاش ﮐﺎﺷﺘﻪ ﻣﯽﺷﻮد. ﺟﺰو ﻏﻼت ﻧﯿﺴﺖ و ﺑﻪ ﺧﺎﻧﻮاده اﺳﻔﻨﺎج ﺷﺒﺎﻫﺖ

دارد. اﯾﻦ ﮔﯿﺎه در آﻣﺮﯾﮑﺎی ﺟﻨﻮﺑﯽ ﻣﯽروﯾﺪ و ﻧﺤﻮه ﻃﺒﺦ داﻧﻪﻫﺎی آن ﻣﺸﺎﺑﻪ ﺑﺮﻧﺞ اﺳﺖ. ﮐﯿﻨﻮآ

ﮐﯿﻨﻮا ﮔﯿﺎه ﺑﻮﻣﯽ ﮐﻮهﻫﺎی آﻧﺪ در ﺑﻮﻟﯿﻮی، ﺷﯿﻠﯽ و ﭘﺮو، ﺑﺴﯿﺎر ﺧﻮش ﻫﻀﻢ و ﻣﻨﺒﻊ ﻏﻨﯽ از ﭘﺮوﺗﺌﯿﻦ، آﻫﻦ، ﻓﺴﻔﺮ، اﻧﻮاع وﯾﺘﺎﻣﯿﻦﻫﺎ و اﻣﮕﺎ3 اﺳﺖ. اﯾﻦ ﮔﯿﺎه ﻗﺪﻣﺘﯽ ﺑﯿﺶ از ﭘﻨﺞﻫﺰار ﺳﺎل دارد و اﮐﻨﻮن ﻧﯿﺰ در آﻣﺮﯾﮑﺎی ﺟﻨﻮﺑﯽ در ﺳﻄﺢ وﺳﯿﻌﯽ در ﺣﺎل ﮐﺸﺖ اﺳﺖ. ﮔﯿﺎه ﮐﯿﻨﻮا، ﮔﯿﺎﻫﯽ ﻣﻘﺎوم ﺑﻪ ﺷﺮاﯾﻂ ﮐﻢآﺑﯽ و ﺷﻮری اﺳﺖ . ﻣﯿﺰان ﺑﺮداﺷﺖ آن در ﻫﮑﺘﺎر ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ ﺷﺮاﯾﻂ ﮐﺸﺖ دو ﺗﺎ ﺷﺶ ﺗﻦ ﻣﯿﺒﺎﺷﺪ. [1]

ﮐﯿﻨﻮآ، ﻣﺤﺘﻮﯾﺎﺕ ﻃﺒﻘﻪﺑﻨﺪی ﻋﻠﻤﯽ ﻓﺮﻣﺎﻧﺮو: ﮔﯿﺎه 1 ﮐﯿﻨﻮآ در اﯾﺮان 2 ﻧﮕﺎرﺧﺎﻧﻪ راﺳﺘﻪ: ﻣﯿﺨﮏﺳﺎﻧﺎن 3 ارزش ﻏﺬاﯾﯽ ﺗﯿﺮه: ﺗﺎجﺧﺮوﺳﯿﺎن 4 ﻣﻨﺎﺑﻊ ﮔﻮﻧﻪ: C. quinoa ﻧﺎم ﻋﻠﻤﯽ ﮐﻴﻨﻮﺁ ﺩﺭ ﺍﯾﺮﺍﻥ Chenopodium quinoa

در ﺳﺎل 1387، ﻣﺆﺳﺴﻪ اﺻﻼح ﺗﻬﯿﻪ ﻧﻬﺎل و ﺑﺬر، ﺑﺎ واردات ﺑﺬر اﯾﻦ ﮔﯿﺎه ﺗﻨﻬﺎ ﺗﻮاﻧﺴﺖ ﻋﻤﻠﮑﺮد ﯾﮏ ﺗﻦ در ﻫﮑﺘﺎر داﺷﺘﻪ ﺑﺎﺷﺪ ﮐﻪ ﻣﻮﻓﻘﯿﺖآﻣﯿﺰ ﻧﺒﻮد. در ﺳﺎل 2013 ﮐﻪ ﺳﺎل ﮐﯿﻨﻮآ ﻧﺎﻣﮕﺬاری ﺷﺪه ﺑﻮد، ﻓﺎﺋﻮ ﺑﺮﺧﯽ ارﻗﺎم اﯾﻦ ﮔﯿﺎه را ﺑﻪ ﻫﺸﺖ ﮐﺸﻮر ﻣﻨﺘﻘﻞ ﮐﺮد ﮐﻪ اﯾﺮان ﯾﮑﯽ از اﯾﻦ ﮐﺸﻮرﻫﺎ ﺑﻮد ﻋﻤﻠﮑﺮد ﭼﻬﺎر ﺗﻨﯽ در آب ﺷﯿﺮﯾﻦ ﺑﻪدﺳﺖ آﻣﺪ. در ﺣﺎل ﺣﺎﺿﺮ در اﯾﺮان ﺗﻼش ﻣﯿﺸﻮد ﮐﺎﺷﺖ اﯾﻦ ﮔﯿﺎه در ﻣﻨﺎﻃﻖ ﺷﻮر ﺻﻮرت ﮔﺮﻓﺘﻪ و اﻓﺰاﯾﺶ ﻋﻤﻠﮑﺮد ﺑﻪ دﺳﺖ آﯾﺪ.ﮐﯿﻨﻮآ ﺑﻪﻋﻨﻮان ﻣﺎده ﻏﺬاﯾﯽ ﻣﺠﺎز ﺑﺮای اﻓﺮادی ﮐﻪ ﺑﻪ ﮔﻠﻮﺗﻦ ﻣﻮﺟﻮد در ﮔﻨﺪم ﺣﺴﺎﺳﯿﺖ دارﻧﺪاﺳﺘﻔﺎده ﻣﯿﺸﻮد و در ﺣﺎل ﺣﺎﺿﺮ از اﯾﻦ ﮔﯿﺎه ﺑﺮای ﺗﻮﻟﯿﺪ آرد، ﻏﻨﯽ ﮐﺮدن آرد، ﮔﻨﺪم، ﺗﻮﻟﯿﺪ ﺑﯿﺴﮑﻮﺋﯿﺖ و ﭘﺎﺳﺘﺎ اﺳﺘﻔﺎده ﻣﯽﺷﻮد.[2]

[3]

ﻧﮕﺎﺭﺧﺎﻧﻪ

ﮐم آﺑﯽ و ﺿرورت ﮐﺷت ﮔوﻧﮫ ھﺎی ﻣﻘﺎوم در اﯾران

ھﻧوز ﺑﯾش از ﻧﯾﻣﻲ از زﻣﯾﻧﮭﺎی ﺑﺎ ظرﻓﯾت ﮐﺷت و زرع اﯾران، ﺑﮫ دﻟﯾل ﺧﺷﻛﻲ و ﺷوري ﺧﺎك دﺳت ﻧﺧورده ھﺳﺗﻧد و ﻓﺎﺋو ﺗوﺻﯾﮫ ﻧﻣوده ﻛﮫ ﻛﯾﻧوا را ﺣﺗﻲ در اراﺿﻲ ﻓﻘﯾر و ﻟﻣﯾزرع ﻣﯾﺗوان ﻛﺷت ﻧﻣود. ﺑﮫ ﺑﯾﺎن دﻛﺗر ﺣﺳن ﺳﻠطﺎﻧﻠو، در ﮐوﯾر ﻣرﮐزی اﯾران در اراﺿﯽ ﮐﮫ ھﯾﭻ ﮔﯾﺎھﯽ ﺑﮫ ﻋﻣل ﻧﻣﯽ آﯾد .وﻟﻲ ﻣﺳﺗﻌد ﮐﺷﺎورزی ھﺳﺗﻧد، ﮐﺎﺷت ﮐﯾﻧوا ﺑﮫ دﻟﯾل ﻧﯾﺎز آﺑﯽ ﮐم ﻣﯾﺗواﻧد ﮔﺳﺗرش ﯾﺎﺑد و ﺑﮫ اﺷﺗﻐﺎﻟزاﯾﻲ در اﯾن ﻣﻧﺎطق ﻛﻣك ﻧﻣﺎﯾد ﻗﯾﻣت ﺟﮭﺎﻧﯽ ﮔﻧدم 350 دﻻر در ھر ﺗن اﺳت، ﮐﯾﻧوا 3 ھزار 200 دﻻر ﻗﯾﻣت دارد و در ﺑرﺧﻲ ارﻗﺎم ﻗﯾﻣت آن ﺑﮫ 8 ھزار دﻻر ﻣﯽ رﺳد ﺑﺎ اﯾن وﺟود ﻛﮫ ھزﯾﻧﮭﮭﺎي ﺗوﻟﯾد در واﺣد ﺳطﺢ اﯾن ﮔﯾﺎه در اﯾران ﻛﻣﺗر از ﮔﻧدم ﺧواھد ﺑود زﯾرا ﻛﺷت اﯾن ﮔﯾﺎه ﻧﯾﺎز ﺑﮫ آب، ﻛود و ﻋﻣﻠﯾﺎت زراﻋﻲ ﺑﺳﯾﺎر ﻛﻣﺗري .ﻧﺳﺑت ﺑﮫ ﮔﻧدم دارد ﺍﺭﺯﺵ ﻏﺬﺍﯾﯽ

Quinoa, uncooked, per 100 g ﻣﻮاد ﻣﻐﺬی در ﻫﺮ 100 ﮔﺮم (3٫5 اوﻧﺲ) اﻧﺮژی 1،539 ﮐﯿﻠﻮژول (368 ﮐﯿﻠﻮﮐﺎﻟﺮی) ﮐﺮﺑﻮﻫﯿﺪراتﻫﺎ g 64 ﭼﺮﺑﯽ g 6 ﭼﺮﺑﯽ اﺷﺒﺎع g 0٫7 ﭼﺮﺑﯽ ﺗﮏاﺷﺒﺎعﻧﺸﺪه g 0٫1٫6 ﭼﺮﺑﯽ ﭼﻨﺪاﺷﺒﺎعﻧﺸﺪه g 3٫3 ﭘﺮوﺗﺌﯿﻦ g 14 آب g 13 وﯾﺘﺎﻣﯿﻦ آی ﻣﻌﺎدل 1 ﻣﯿﮑﺮوﮔﺮم (٪0) ﺗﯿﺎﻣﯿﻦ (وﯾﺘﺎﻣﯿﻦ ب1) 0٫36 ﻣﯿﻠﯽﮔﺮم (٪28) رﯾﺒﻮﻓﻼوﯾﻦ (وﯾﺘﺎﻣﯿﻦ ب2) 0٫32 ﻣﯿﻠﯽﮔﺮم (٪21) ﻧﯿﺎﺳﯿﻦ (وﯾﺘﺎﻣﯿﻦ ب3) 1٫52 ﻣﯿﻠﯽﮔﺮم (٪10) ﭘﺎﻧﺘﻮﺗﻨﯿﮏ اﺳﯿﺪ (وﯾﺘﺎﻣﯿﻦ ب5) 0٫77 ﻣﯿﻠﯽﮔﺮم (٪15) وﯾﺘﺎﻣﯿﻦ ب6 0٫49 ﻣﯿﻠﯽﮔﺮم (٪38) اﺳﯿﺪ ﻓﻮﻟﯿﮏ (وﯾﺘﺎﻣﯿﻦ ب9) 184 ﻣﯿﮑﺮوﮔﺮم (٪46) وﯾﺘﺎﻣﯿﻦ ب12 0 ﻣﯿﮑﺮوﮔﺮم (٪0) وﯾﺘﺎﻣﯿﻦ C 0 ﻣﯿﻠﯽﮔﺮم (٪0) وﯾﺘﺎﻣﯿﻦ E 2٫44 ﻣﯿﻠﯽﮔﺮم (٪16) وﯾﺘﺎﻣﯿﻦ K 0 ﻣﯿﮑﺮوﮔﺮم (٪0) ﮐﻠﺴﯿﻢ 47 ﻣﯿﻠﯽﮔﺮم (٪5) آﻫﻦ 4٫6 ﻣﯿﻠﯽﮔﺮم (٪37) ﻣﻨﯿﺰﯾﻢ 197 ﻣﯿﻠﯽﮔﺮم (٪53) ﻓﺴﻔﺮ 457 ﻣﯿﻠﯽﮔﺮم (٪65) ﭘﺘﺎﺳﯿﻢ 563 ﻣﯿﻠﯽﮔﺮم (٪12) روی 3٫1 ﻣﯿﻠﯽﮔﺮم (٪31) درﺻﺪﻫﺎ ﻧﺴﺒﯽاﻧﺪ ﻣﻨﺒﻊ: &=http://ndb.nal.usda.gov/ (http://ndb.nal.usda.gov/ndb/foods/show/6383?fg=&man=&lfacet=&count=&max=25&sort=&qlookup=quinoa&offset (=format=Full&new=&measureby ﻣﻨﺒﻊ: ﭘﺎﯾﮕﺎه اﻃﻼﻋﺎﺗﯽ ﻣﻮاد ﻏﺬاﯾﯽ آﻣﺮﯾﮑﺎ (http://www.nal.usda.gov/fnic/foodcomp/search/) آﯾﺎ ﮔﯿﺎه ﮐﯿﻨﻮا را ﻣﯽ ﺷﻨﺎﺳﯿﺪ

آﯾﺎ ﮔﯿﺎه ﮐﯿﻨﻮا را ﻣﯽ ﺷﻨﺎﺳﯿﺪ -ﮐﯿﻨﻮا از ﺧﺎﻧﻮادهChenopodiaceae

ﮔﯿﺎھﯽ اﺳﺖ ﺑﺎ ﻧﺎم ﻋﻠﻤﯽ Chenopodium quinoa willd ﮐﮫ ﺑﻮﻣﯽ ﮐﻮه ھﺎی آﻧﺪ در ﺑﻮﻟﯿﻮی، ﺷﯿﻠﯽ و ﭘﺮو اﺳﺖ. ﻋﻼوه ﺑﺮ داﻧﮫ، از ﺑﺮگ ﮔﯿﺎه ﺟﻮان ﺑﮫ ﻋﻨﻮان ﺳﺒﺰی ﺗﺎزه و ﯾﺎ ﺑﮫ ﺻﻮرت ﭘﺨﺘﮫ اﺳﺘﻔﺎده ﻣﯽ ﺷﻮد . ﮔﯿﺎه ﮐﯿﻨﻮا ﻗﺎدر اﺳﺖ ﺷﺮاﯾﻂ آب و ھﻮاﯾﯽ از ٤ ﺗﺎ ٤٠ درﺟﮫ ﺳﺎﻧﺘﯽ ﮔﺮاد را ﺗﺤﻤﻞ ﮐﻨﺪ .ﻣﻌﻤﻮﻻ ﺧﻮدﮔﺸﻦ اﺳﺖ اﻣﺎ ﮔﺮده اﻓﺸﺎﻧﯽ در ﻣﯿﺰان ١٠ ﺗﺎ ١٥ درﺻﺪ رخ ﻣﯽ دھﺪ ، داﻧﮫ در ﺧﻮﺷﮫ ھﺎی ﺑﺰرگ ﺑﺮ روی ﯾﮏ ﺧﻮﺷﮫ ﮐﮫ ﺷﺒﯿﮫ ﺳﻮرﮔﻮم اﺳﺖ ﺗﻮﻟﯿﺪ ﻣﯽ ﺷﻮد .ﮔﯿﺎه ﻣﻨﺎطﻖ ﺧﺸﮏ و ﻧﯿﻤﮫ ﺧﺸﮏ اﺳﺖ و ﮐﺎﻣﻼ ﺑﮫ ﺷﺮاﯾﻂ ﮐﻢ آﺑﯽ ﻣﻘﺎوم اﺳﺖ. ﺟﻮاﻧﮫ زدن ٢٤ ﺳﺎﻋﺖ ﭘﺲ از ﮐﺸﺖ ﮐﮫ رطﻮﺑﺖ ﮐﺎﻓﯽ ﺑﺎﺷﺪ ﺷﺮوع ﻣﯽ ﺷﻮد و در ﺳﮫ ﺗﺎ ﭘﻨﺞ روز ﮔﯿﺎه ﻧﻤﺎﯾﺎن ﻣﯽ ﮔﺮدد. ﺑﺮﮔﮭﺎی آن ﻣﻌﻤﻮﻻ ﺑﮫ ﺻﻮرت ﺳﺒﺰﯾﺠﺎت ﺑﺮگ دار ﻣﺜﻞ اﺳﻔﻨﺎج ﺧﻮرده ﻣﯽ ﺷﻮد ﮐﮫ در ﮔﯿﺎھﺎن ﺟﻮان ﻣﻌﻤﻮﻻ ﺳﺒﺰ اﻣﺎ در ﮔﯿﺎھﺎن ﺑﺎﻟﻎ زرد ، ﻓﺮﻣﺰ و ﯾﺎ ﺑﻨﻔﺶ اﺳﺖ. ﺑﮭﺘﺮﯾﻦ PH ﺑﺮای رﺷﺪ آن ٦ ﺗﺎ ٧ اﺳﺖ اﻣﺎ ﻗﺎدر اﺳﺖ در رﻧﺞ PH اﺳﯿﺪی ﯾﻌﻨﯽ 5.5 ﺗﺎ ﻗﻠﯿﺎﯾﯽ ﺑﺎﻻ ﯾﻌﻨﯽ 9.5 رﺷﺪ ﮐﻨﺪ. اﯾﻦ ﻧﺸﺎن ﻣﯿﺪھﺪ ﮐﮫ ﺑﮫ ﺳﻤﯿﺖ آﻟﻮﻣﯿﻨﯿﻮم ﻧﯿﺰ ﻣﻘﺎوم اﺳﺖ. ﻧﯿﺎز آﺑﯽ آن ٤٠٠ ﺗﺎ ٨٠٠ ﻣﯿﻠﯿﻤﺘﺮ ﺑﻮده و ﺑﺎ ٢٥٠ ﻣﯿﻠﯿﻤﺘﺮ ﻧﯿﺰ ﻧﺘﯿﺠﮫ اﯾﺪه آل داده اﺳﺖ. ﮔﯿﺎه ﮐﯿﻨﻮا را از اردﯾﺒﮭﺸﺖ ﺗﺎ ﻣﺮدادﻣﺎه ﻣﯽ ﺗﻮان ﮐﺸﺖ ﻧﻤﻮد. ﺑﮭﺘﺮﯾﻦ زﻣﺎن ﮐﺸﺖ ﺑﺮای ﺑﺮداﺷﺖ ﺑﮭﯿﻨﮫ ﻣﺮدادﻣﺎه اﺳﺖ. ﻗﺎدر ﺑﮫ رﺷﺪ در زﻣﯿﻨﮭﺎی ﺳﺒﮏ ﺗﺎ ﺧﺸﻦ ﻣﯽ ﺑﺎﺷﺪ. ﺟﮭﺖ اﻓﺰاﯾﺶ ﺗﻨﺎژ درھﮑﺘﺎر ﻣﯿﺘﻮان ﻣﯿﺰان ﺑﺬر ﻣﺼﺮﻓﯽ در ھﮑﺘﺎر را ﺑﺎﻻ ﺑﺮد اﻣﺎ اﯾﻦ ﺑﺴﺘﮕﯽ ﺑﮫ ﺷﺮاﯾﻂ ﻣﺤﯿﻄﯽ و ﺗﻐﺬﯾﮫ ای ﮔﯿﺎه دارد. دوره رﺷﺪی ﮔﯿﺎه ٤ ﺗﺎ ٧ ﻣﺎه ﻣﯽ ﺑﺎﺷﺪ. رﻧﺞ ﺗﻮﻟﯿﺪ ﮔﯿﺎه در ھﮑﺘﺎر ١٢٠٠ ﺗﺎ٥٠٠٠ ﮐﯿﻠﻮ ﻣﯽ ﺑﺎﺷﺪ. دو رﻗﻢ Sajama و Santa Mariaﺟﺰو ارﻗﺎم ﻣﮭﻢ زراﻋﯽ ﺑﮫ ﺷﻤﺎر ﻣﯿﺮوﻧﺪ ﮐﮫ ﺗﻮﻟﯿﺪ و ﻋﻤﻠﮑﺮد رﻗﻢ Santa Maria ﺑﯿﺸﺘﺮ ﻣﯽ ﺑﺎﺷﺪ.

ﺧﻮاص ﮔﯿﺎه ﮐﯿﻨﻮا ﮐﯿﻨﻮا در آﻣﺮﯾﮑﺎی ﺟﻨﻮﺑﯽ ﮐﺸﺖ ﻣﯽﺷﻮد، »اﯾﻨﮑﺎھﺎ» ﺑﮫ اﯾﻦ داﻧﮫھﺎ «ﻣﺎدر ھﻤﮫی داﻧﮫھﺎی ﺧﻮراﮐﯽ» ﻣﯽﮔﻮﯾﻨﺪ ﭼﻮن ﺧﻮاص ﻓﻮق اﻟﻌﺎدهای دارد. اﮔﺮ از ﻣﺸﮑﻼت ﮔﻮارﺷﯽ رﻧﺞ ﻣﯽﺑﺮﯾﺪ، ﮐﻠﺴﺘﺮوﻟﺘﺎن ﺑﺎﻻﺳﺖ ﯾﺎ ﻣﯽﺧﻮاھﯿﺪ ﻻﻏﺮ ﺷﻮﯾﺪ ﻣﯽ ﺗﻮاﻧﯿﺪ ﺑﮫ اﯾﻦ داﻧﮫھﺎ اﻋﺘﻤﺎد ﮐﻨﯿﺪ. روش ﭘﺨﺖ آن ﻣﺎﻧﻨﺪ ﺑﺮﻧﺞ اﺳﺖ و ﯾﮑﯽ از ﻣﻮاد ﻏﺬاﯾﯽ ﺳﺎﻟﻢ ﺑﺮای ﺳﻼﻣﺘﯽ اﺳﺖ. ﺑﺎ ﻣﺎ ﺑﺎﺷﯿﺪ ﺗﺎ ﺑﯿﺸﺘﺮ ﺑﺎ اﯾﻦ داﻧﮫھﺎ آﺷﻨﺎ ﺷﻮﯾﺪ. ﮐﯿﻨﻮا ﺑﺮای ﻣﻘﺎﺑﻠﮫ ﺑﺎ ﻣﺸﮑﻼت ﮔﻮارﺷﯽ ﺑﺮای ﮐﺒﺪھﺎی آﺳﯿﺐدﯾﺪه و ﺷﮑﻢھﺎی ﻧﻔﺦ ﮐﺮده ﮐﯿﻨﻮا اﻧﺘﺨﺎب ﻓﻮق اﻟﻌﺎدهای اﺳﺖ. اﯾﻦ داﻧﮫھﺎ در ﮐﺸﻮرھﺎی آﻣﺮﯾﮑﺎی ﺟﻨﻮﺑﯽ ﺑﮫ داﻧﮫی طﻼﯾﯽ و ﺧﺎوﯾﺎر ﮔﯿﺎھﯽ ﻣﻌﺮوفاﻧﺪ. ﮐﯿﻨﻮا ﺣﺎوی ﻓﯿﺒﺮھﺎی ﻏﯿﺮ ﻣﺤﻠﻮل در آب ﻣﯽﺑﺎﺷﺪ ﮐﮫ آب را ﺑﮫ ﺧﻮد ﺟﺬب ﻣﯽﮐﻨﺪ. در ﻧﺘﯿﺠﮫ ﺣﺠﯿﻢ ﺷﺪه و ﺑﺎﻋﺚ ﺗﺤﺮﯾﮏ ﻋﻤﻠﮑﺮد رودهھﺎ ﻣﯽﺷﻮد. ﺑﺎﯾﺪ ﺑﺪاﻧﯿﺪ ﮐﮫ ﺣﺪود ﯾﮏ ﻟﯿﻮان از اﯾﻦ داﻧﮫھﺎ ﺣﺎوی ﻓﯿﺒﺮی ﻣﻌﺎدل ﯾﮏ ﺑﺮش ﻧﺎن ﮐﺎﻣﻞ ) ﺳﺒﻮسدار) ﻣﯽﺑﺎﺷﺪ. اﮔﺮ از ﻣﺸﮑﻼت ﮔﻮارﺷﯽ رﻧﺞ ﻣﯽﺑﺮﯾﺪ ﺑﺪاﻧﯿﺪ ﮐﮫ ﮐﯿﻨﻮا ھﻤﺎن داﻧﮫی ﻣﻮرد ﻧﯿﺎز ﺷﻤﺎﺳﺖ. ﮐﯿﻨﻮا ھﻤﯿﺎر ﻻﻏﺮی ﻻﻏﺮ ﺷﺪن ﺑﺪون ﮔﺮﺳﻨﮕﯽ ﮐﺸﯿﺪن آرزوی ﻗﻠﺒﯽ ﺧﯿﻠﯽ از ﺧﺎﻧﻢھﺎ و اﻟﺒﺘﮫ آﻗﺎﯾﺎن اﺳﺖ . داﻧﮫھﺎی ﮐﯿﻨﻮا درﺳﺖ ھﻤﯿﻦ ﮐﺎر را ﻣﯽﮐﻨﻨﺪ. ﺑﮫ ﺧﺎطﺮ اﯾﻨﮑﮫ ﺣﺎوی ﻣﯿﺰان زﯾﺎدی ﭘﺮوﺗﺌﯿﻦ ھﺴﺘﻨﺪ و ﺑﮫ طﻮر طﺒﯿﻌﯽ ﺳﯿﺮی اﯾﺠﺎد ﻣﯽﮐﻨﻨﺪ. ﻋﻼوه ﺑﺮ اﯾﻦھﺎ ﮐﯿﻨﻮا ﺧﯿﻠﯽ زود ﻣﻌﺪه را ﭘﺮ ﻣﯽﮐﻨﺪ و ﺟﻠﻮی ﭘﺮﺧﻮری را ﻣﯽﮔﯿﺮد. ﺑﺎﯾﺪ ﺑﺪاﻧﯿﺪ ﮐﮫ اﯾﻦ داﻧﮫھﺎ ﮐﻢﭼﺮب ھﺴﺘﻨﺪ و ﺷﺎﺧﺺ ﮔﻠﯿﺴﻤﯽ ﭘﺎﯾﯿﻨﯽ دارﻧﺪ. ﺑﺮای ھﻤﯿﻦ ﺟﺎﯾﮕﺰﯾﻦ ﻣﻨﺎﺳﺒﯽ ﺑﺮای ﭘﺎﺳﺘﺎھﺎ، ﻧﺎن و ﺑﺮﻧﺞ ﻣﺤﺴﻮب ﻣﯽﺷﻮﻧﺪ. ﺗﻮﺟﮫ داﺷﺘﮫ ﺑﺎﺷﯿﺪ ﮐﮫ ١٠٠ ﮔﺮم ﮐﯿﻨﻮا ﺣﺎوی ﺣﺪود ٣٠٠ ﮐﺎﻟﺮی اﺳﺖ.

ﮐﯿﻨﻮا ﺣﺎﻓﻆ رگھﺎی ﺷﻤﺎ از ﮔﺰﻧﺪ ﮐﻠﺴﺘﺮول وﻗﺘﯽ ﺻﺤﺒﺖ از ﺑﯿﻤﺎریھﺎی ﻗﻠﺒﯽ ﻋﺮوﻗﯽ اﺳﺖ ﮐﯿﻨﻮا ﺧﻮاص ﺧﻮد را ﺑﯿﺸﺘﺮ آﺷﮑﺎر ﻣﯽ ﮐﻨﺪ .اﯾﻦ داﻧﮫھﺎی ﭘﺮﺧﺎﺻﯿﺖ ﻧﮫ ﺗﻨﮭﺎ از رگھﺎ ﻣﺤﺎﻓﻈﺖ ﻣﯽﮐﻨﻨﺪ ﺑﻠﮑﮫ ﺧﻄﺮ اﺑﺘﻼ ﺑﮫ ﺑﯿﻤﺎریھﺎی ﻗﻠﺒﯽ ﻋﺮوﻗﯽ را ﻧﯿﺰ ﮐﺎھﺶ ﻣﯽدھﻨﺪ. ﻣﯽﭘﺮﺳﯿﺪ ﭼﺮا؟ ﺑﮫ ﺧﺎطﺮ اﯾﻨﮑﮫ ﺳﺮﺷﺎر از ﻓﯿﺒﺮ ھﺴﺘﻨﺪ. ﻧﺘﺎﯾﺞ ﭘﮋوھﺶھﺎ ﻧﺸﺎن ﻣﯽدھﺪ ﮐﮫ ﻓﯿﺒﺮھﺎی ﻣﺤﻠﻮل در آب ژﻟﯽ ﺗﺸﮑﯿﻞ ﻣﯽدھﻨﺪ ﮐﮫ اﺟﺎزه ﻧﻤﯽدھﻨﺪ ﮐﻠﺴﺘﺮول ﺟﺬب روده ﺷﻮد. ﻋﻼوه ﺑﺮ اﯾﻦ زﻣﺎﻧﯽ ﮐﮫ ﻣﯿﺰان ﮐﻠﺴﺘﺮول ﮐﺎھﺶ ﭘﯿﺪا ﻣﯽﮐﻨﺪ رگھﺎ ﺗﻤﯿﺰﺗﺮ و ﺑﺎزﺗﺮ ﻣﯽﺷﻮﻧﺪ و ﻗﻠﺐ در ﺳﻼﻣﺖ ﺑﺎﻻﯾﯽ ﻗﺮار ﻣﯽﮔﯿﺮد. ﻣﺤﻘﻘﺎن داﻧﺸﮕﺎه ھﺎروارد ﻣﻌﺘﻘﺪﻧﺪ اﮔﺮ روزاﻧﮫ ٢٥ ﮔﺮم ﻏﻼت ﻣﺼﺮف ﺷﻮد، ﺧﻄﺮ اﺑﺘﻼ ﺑﮫ ﺑﯿﻤﺎریھﺎی ﻗﻠﺒﯽ ﻋﺮوﻗﯽ ﺑﮫ ﻣﯿﺰان ١٥درﺻﺪ ﮐﺎھﺶ ﻣﯽﯾﺎﺑﺪ.

ﮐﯿﻨﻮا ﺿﺪ ﭘﯿﺮی اﺳﺖ ﮐﯿﻨﻮا ﺣﺎوی ﻣﻮاد ﻣﻌﺪﻧﯽ ﻓﻮق اﻟﻌﺎدهای ﺑﺎ ﺧﻮاص آﻧﺘﯽاﮐﺴﯿﺪاﻧﯽ اﺳﺖ ﻣﺎﻧﻨﺪ ﻣﻨﮕﻨﺰ و ﻣﺲ و ﻏﯿﺮه. ﻋﻼوه ﺑﺮ اﯾﻦ ﺑﺎﯾﺪ ﺑﺪاﻧﯿﺪ ﮐﮫ اﯾﻦ داﻧﮫھﺎ ﺑﺎﻋﺚ ﻓﻌﺎل ﮐﺮدن آﻧﺰﯾﻤﯽ ﻣﯽﺷﻮﻧﺪ ﮐﮫ ﺑﮫ ﺑﺪن ﮐﻤﮏ ﻣﯽﮐﻨﺪ ﺗﺎ ﺑﺎ رادﯾﮑﺎلھﺎی آزاد ﻣﻘﺎﺑﻠﮫ ﮐﻨﺪ . رادﯾﮑﺎلھﺎی آزاد ﺑﮫ دﻟﯿﻞ ﻋﻮاﻣﻠﯽ ﻣﺎﻧﻨﺪ اﺳﺘﺮس، آﻟﻮدﮔﯽ، ﻏﺬاھﺎی ﻧﺎﻣﻨﺎﺳﺐ و ﻏﯿﺮه وارد ﺑﺪن ﺷﺪه و ﺑﺎﻋﺚ ﭘﯿﺮی ﺳﻠﻮلھﺎ ﻣﯽﺷﻮﻧﺪ. ﺑﺎ ﻣﺼﺮف ﮐﯿﻨﻮا ﺷﻤﺎ ﺻﺎﺣﺐ ﺳﻼﺣﯽ ﻣﻄﻤﺌﻦ در ﺑﺮاﺑﺮ ﭘﯿﺮی ﺧﻮاھﯿﺪ ﺷﺪ.

ﮐﯿﻨﻮا ﺑﺮای ﻣﻘﺎﺑﻠﮫ ﺑﺎ دﯾﺎﺑﺖ ﻧﻮع ٢ ﺟﻮاب آزﻣﺎﯾﺶ ﺧﻮﻧﺘﺎن ﻧﺸﺎن ﻣﯽ دھﺪ ﮐﮫ ﻗﻨﺪ ﺧﻮﻧﺘﺎن ﺑﺎﻻﺳﺖ؟ ﻧﺘﺎﯾﺞ ﭘﮋوھﺸﯽ ﮐﮫ در ﺳﺎل ٢٠٠٩اﻧﺠﺎم ﺷﺪه اﺳﺖ ﻧﺸﺎن ﻣﯽدھﺪ ﮐﮫ «ﮐﺮﺳﺘﯿﻦ» ﻣﻮﺟﻮد در ﮐﯿﻨﻮا ﺑﺎﻋﺚ ﮐﻨﺘﺮل ﻣﯿﺰان ﻗﻨﺪ ﺧﻮن ﻣﯽﺷﻮد. ﺑﮫ ھﻤﯿﻦ دﻟﯿﻞ ﻣﺤﻘﻘﺎن ﻣﻌﺘﻘﺪﻧﺪ ﮐﮫ ﻣﺼﺮف ﮐﯿﻨﻮا ﺑﮫ ھﻤﺮاه ﺳﺒﺰﯾﺠﺎت ﻣﯽﺗﻮاﻧﺪ رژﯾﻢ ﻣﻮﺛﺮی ﺑﺮای ﻣﻘﺎﺑﻠﮫ ﺑﺎ دﯾﺎﺑﺖ ﻧﻮع ٢ ﺑﺎﺷﺪ.

ﮐﯿﻨﻮا ﺑﺮای ﺗﺴﮑﯿﻦ دردھﺎی ﻣﯿﮕﺮﻧﯽ

ﺷﻤﺎ ھﻢ از ﻣﯿﮕﺮن رﻧﺞ ﻣﯽﺑﺮﯾﺪ؟ ﺑﺎﯾﺪ ﺑﺪاﻧﯿﺪ ﮐﮫ ھﺮ ﭼﮫ زودﺗﺮ ﺑﺎﯾﺪ ﮐﯿﻨﻮا را وارد ﺑﺮﻧﺎﻣﮫی ﻏﺬاﯾﯽﺗﺎن ﺑﮑﻨﯿﺪ. ﺑﮫ ﺧﺎطﺮ اﯾﻨﮑﮫ ﺳﺮﺷﺎر از ﻣﻨﯿﺰﯾﻢ اﺳﺖ و ﺑﮫ آراﻣﺶ رگھﺎی ﺧﻮﻧﯽ ﮐﻤﮏ ﻣﯽﮐﻨﺪ. اﯾﻦ داﻧﮫھﺎ ھﻤﭽﻨﯿﻦ ﺣﺎوی رﯾﺒﻮﻓﻼوﯾﻦ ھﺴﺘﻨﺪ. ﻧﺘﺎﯾﺞ ﯾﮏ ﭘﮋوھﺶ آﻣﺮﯾﮑﺎﯾﯽ ﻧﺸﺎن ﻣﯽدھﺪ ﮐﮫ اﯾﻦ وﯾﺘﺎﻣﯿﻦ ﺑﺮای ﻣﻘﺎﺑﻠﮫ ﺑﺎ ﻣﯿﮕﺮن ﻣﻮﺛﺮ اﺳﺖ. ﺑﻌﺪ از ﻣﺼﺮف روزاﻧﮫ ٤٠٠ ﻣﯿﻠﯽﮔﺮم رﯾﺒﻮﻓﻼوﯾﻦ، ﻣﺪت زﻣﺎن دردھﺎی ﻣﯿﮕﺮﻧﯽ ﮐﺎھﺶ ﭘﯿﺪا ﮐﺮده اﺳﺖ. آﯾﺎ ﮐﯿﻨﻮا ﺑﺮای اﻓﺮادی ﮐﮫ ﺑﮫ ﮔﻠﻮﺗﻦ ﺣﺴﺎﺳﯿﺖ دارﻧﺪ ﻣﻨﺎﺳﺐ اﺳﺖ؟ اﻓﺮادی ﮐﮫ ﺑﮫ ﮔﻠﻮﺗﻦ ﻣﻮﺟﻮد در ﮔﻨﺪم ﺣﺴﺎﺳﯿﺖ دارﻧﺪ از ﻣﺼﺮف ﻧﺎن، ﭘﺎﺳﺘﺎھﺎ، ﺑﯿﺴﮑﻮﯾﺖ و ﻏﯿﺮه ﻣﻨﻊ ﻣﯽﺷﻮﻧﺪ. اﻓﺮادی ﮐﮫ ﺑﮫ اﯾﻦ ﻣﺸﮑﻞ ﻣﺒﺘﻼ ھﺴﺘﻨﺪ در اﻧﺘﺨﺎب ﻣﻮاد ﻏﺬاﯾﯽ ﺑﺎ ﻣﺸﮑﻞ اﺳﺎﺳﯽ ﻣﻮاﺟﮫاﻧﺪ. ﻣﻌﻤﻮﻻً ﮐﯿﻨﻮا ﺑﮫ ﻋﻨﻮان ﯾﮏ ﻣﺎدهی ﻏﺬاﯾﯽ ﻣﺠﺎز ﺑﺮای ھﻤﮫ ﺷﻨﺎﺧﺘﮫ ﺷﺪه اﺳﺖ. ﺑﮫ ﺧﺎطﺮ اﯾﻨﮑﮫ ﻓﺎﻗﺪ ﮔﻠﻮﺗﻦ اﺳﺖ. ﺑﺎ اﯾﻦ ﺣﺎل ﻧﺘﺎﯾﺞ ﭘﮋوھﺸﯽ ﮐﮫ در Clinical Nutrition ﺑﮫ ﭼﺎپ رﺳﯿﺪه اﺳﺖ ﻧﺸﺎن ﻣﯽدھﺪ ﮐﮫ اﯾﻦ داﻧﮫھﺎ ﺣﺎوی «ﭘﺮوﻻﻣﯿﻦ» ھﺴﺘﻨﺪ. اﯾﻦ ﭘﺮوﺗﺌﯿﻦھﺎ ﻣﻌﻤﻮﻻً در اﻓﺮادی ﮐﮫ ﺑﮫ ﺑﯿﻤﺎری ﻋﺪم ﺗﺤﻤﻞ ﮔﻠﻮﺗﻦ ﻣﺒﺘﻼ ھﺴﺘﻨﺪ اﯾﺠﺎد ﺣﺴﺎﺳﯿﺖ ﻣﯽﮐﻨﺪ. اﻓﺮادی ﮐﮫ دﭼﺎر ﭼﻨﯿﻦ ﻣﺸﮑﻠﯽ ھﺴﺘﻨﺪ ﺑﺎﯾﺪ در اﺑﺘﺪا ﻣﻘﺪار اﻧﺪﮐﯽ از اﯾﻦ داﻧﮫھﺎ را ﻣﺼﺮف ﮐﺮده و ﻣﻨﺘﻈﺮ واﮐﻨﺶ ﺑﺎﺷﻨﺪ. اﮔﺮ ﻣﺸﮑﻠﯽ ﺑﮫ وﺟﻮد ﻧﯿﺎﻣﺪ ﻣﯽﺗﻮاﻧﻨﺪ ﺑﺎ ﺧﯿﺎل راﺣﺖ از آن اﺳﺘﻔﺎده ﮐﻨﺪ.

Quinoa From Wikipedia, the free encyclopedia

Quinoa (/ˈkiːnoʊ.ə/, from Quechua kinwa or kinuwa)[2] is a species of the goosefoot genus (Chenopodium quinoa), a grain crop grown primarily for its edible seeds. It is Quinoa a , similar in some respects to , rather than a true , as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds. As a member of the family, it is related to and resembles , which is also a pseudocereal. After harvest, the seeds must be processed to remove the coating containing the bitter-tasting saponins. The seeds are in general cooked the same way as and can be used in a wide range of dishes. The leaves are eaten as a leaf vegetable, much like amaranth, but commercial availability of quinoa greens is limited. Scientific classification The nutrient composition is favourable compared with common . Quinoa seeds contain essential amino acids like lysine and acceptable quantities of calcium, Kingdom: Plantae [3] phosphorus, and iron. It is high in protein, and is tolerant of dry soil. The Food and (unranked): Angiosperms Agriculture Organization of the United Nations (FAO) declared 2013 to be the International Year of Quinoa.[4] Chenopodium formosanum is a Taiwanese variant of (unranked): Red quinoa that is endemic to Taiwan, and is widely grown in Eastern and Southern (unranked): Core eudicots Taiwanese Aboriginal cultures. Order: Quinoa originated in the Andean region of Peru, Bolivia, Ecuador, Colombia and Family: Amaranthaceae Chile,[5] and was domesticated 3,000 to 4,000 years ago for human consumption in the Lake Titicaca basin, though archaeological evidence shows a non-domesticated Subfamily: Chenopodioideae [6] association with pastoral herding some 5,200 to 7,000 years ago. Genus: Chenopodium Similar Chenopodium species, such as pitseed goosefoot () Species: C. quinoa and fat hen (Chenopodium album), were grown and domesticated in North America Binomial name as part of the Eastern Agricultural Complex before agriculture became popular.[7] Fat hen, which has a widespread distribution in the Northern Hemisphere, Chenopodium quinoa produces edible seeds and greens much like quinoa, but in smaller quantities. Willd.

Contents

1 Biology 1.1 Natural distribution 1.2 Saponin content 2 Nutritional value 3 Cultivation Natural distribution in red, Cultivation in 3.1 Climate requirements green 3.2 Sowing 3.3 Cultivation management Synonyms[1] 3.4 Harvesting and handling Chenopodium canihua O.F.Cook 4 History and culture 4.1 Early history Chenopodium ccoyto Toro Torr. 4.2 Rising popularity and crop value Chenopodium ccuchi-huila Toro 4.3 Kosher controversy Torr. 5 International Year of Quinoa 6 Gallery Chenopodium chilense Pers. 7 References nom. inval. 8 Further reading Chenopodium guinoa Krock. 9 External links Chenopodium nuttalliae Saff.

Biology Chenopodium quinoa is a dicotyledonous annual usually about 1–2 m (3.3–6.6 ft) high. It has broad, generally pubescent, powdery, smooth (rarely) to lobed leaves normally arranged alternately. The woody central stem is branched or unbranched depending on the variety and may be green, red or purple. The flowering panicles arise from the top of the plant or from leaf axils along the stem. Each panicle has a central axis from which a secondary axis emerges either with Quinoa seeds flowers (amaranthiform) or bearing a tertiary axis carrying the flowers (glomeruliform).[8] The green hypogynous flowers have a simple perianth and are generally self-fertilizing.[8][9] The fruits are about 2 mm (0.08 in) in diameter and of various colors—from white to red or black, depending on the cultivar.[3]

Natural distribution Landscape with Chenopodium quinoa near Cachilaya, Lake Titicaca, Bolivia Chenopodium quinoa is believed to have been domesticated in the Peruvian Andes from wild or weed populations of the same species.[10] There are non-cultivated quinoa (Chenopodium quinoa var. melanospermum) that grow in the area it is cultivated; these may either be related to wild predecessors, or they could be descendants of cultivated plants.[11]

Saponin content

In their natural state, the seeds have a coating of bitter-tasting saponins, making them unpalatable. Most of the grain sold commercially has been processed to remove this coating.[12] This bitterness has beneficial effects during cultivation, as it is unpopular with birds and therefore requires minimal protection.[13] The genetic control of bitterness involves Red quinoa, cooked quantitative inheritance; lowering the saponin content through to produce sweeter, more palatable varieties is complicated by about 10% cross- pollination.[14] Quinoa plant before flowering The toxicity category rating of quinoa saponins treats them as mild eye and respiratory irritants and as a low gastrointestinal irritant.[15][16] The saponin is a toxic glycoside, a main contributor to its hemolytic effects when combined directly with blood cells. In South America, quinoa saponin has many uses, including as a detergent for clothing and washing and as an antiseptic for skin injuries.[15] High levels of oxalic acid are in the leaves and stems of all species of the Chenopodium genus, and are also in the related genera of the Amaranthaceae family.[17] The risks associated with quinoa are minimal, provided it is properly prepared and the leaves are not eaten to excess.

Nutritional value

Nutritional evaluations indicate that raw (uncooked) quinoa is a rich source of protein, dietary fiber, several B vitamins and dietary minerals, nutrients Quinoa, cooked [15][18] whose contents are substantially reduced by cooking (table). Analysis Nutritional value per 100 g (3.5 oz) [19] shows its protein is relatively high in essential amino acids. Energy 503 kJ (120 kcal)

Carbohydrates 21.3 g Sugars 0.87 g Dietary fibre 2.8 g Fat 1.92 g Saturated 0.231 g Monounsaturated 0.528 g Polyunsaturated 1.078 g [20] Table of amino acids Protein 4.4 g Amino Acids and protein in Quinoa Vitamins Essential Quinoa Vitamin A equiv. 53 μg Amino Acid mg/g protein lutein zeaxanthin Thiamine (B1) 0.107 mg (9%) Methionine + Cystine 21 Riboflavin (B2) 0.11 mg (9%) Niacin (B ) 0.412 mg (3%) Lysine 51 3 Vitamin B6 0.123 mg (9%) Tryptophan 8 Folate (B9) 42 μg (11%) Valine 45 Choline 23 mg (5%) Threonine 30 Vitamin C 0 mg (0%) Vitamin E 0.63 mg (4%) Phenylalanine + tyrosine 74 Minerals Histadine 25 Calcium 17 mg (2%) Isoleucine 37 Iron 1.49 mg (11%) Leucine 64 Magnesium 64 mg (18%) Manganese 0.631 mg (30%) In a 100 g (3.5 oz) serving, cooked quinoa provides 120 calories and is a Phosphorus 152 mg (22%) moderate source (10-19% of the Daily Value, DV) of protein, dietary fiber, Potassium 172 mg (4%) folate, and the dietary minerals, iron, zinc, magnesium, phosphorus, and Sodium 7 mg (0%) manganese (table). Zinc 1.09 mg (11%) It is gluten-free and considered easy to digest. Because of these Link to USDA Database entry (http://ndb.nal.usda.gov characteristics, it is being considered as a possible crop in NASA's Controlled /ndb/foods/show/6587?fg=&man=&lfacet=&count=& Ecological Life Support System for long-duration human occupied space max=&sort=&qlookup=&offset=&format=Full& flights.[21] new=&measureby=Full) Units It has a notably short germination period: only 2–4 hours in water is enough μg = micrograms • mg = milligrams to make it sprout, as opposed to 12 hours with .[22] This process softens IU = International units the seeds, making them suitable for salads and other foods. Percentages are roughly approximated using US recommendations for adults. Cultivation Source: USDA Nutrient Database (http://ndb.nal.usda.gov/ndb/search/list)

Climate requirements

The plant's growth is highly variable due to a high complexity of different subspecies, varieties and landraces (domesticated plants or animals adapted to the environment in which they originated). However, in general it is undemanding and altitude-hardy. It is grown from coastal regions to over 4,000 m (13,000 ft) in the Andes near the equator, with most of the cultivars being grown between 2,500 m (8,200 ft) and 4,000 m (13,000 ft). Depending on the variety, optimal growing conditions are in cool climates with temperatures that vary between −4 °C (25 °F) during the night to near 35 °C (95 °F) during the day. Some cultivars can withstand lower temperatures without damage. Light frosts normally do not affect the plants at any stage of development, except during Harvested quinoa seeds flowering. Mid-summer frosts during flowering, often occurring in the Andes, lead to sterilization of the pollen. Rainfall conditions are highly variable between the different cultivars, ranging from 300 to 1,000 mm (12 to 39 in) during growing season. Growth is optimal with well-distributed rainfall during early growth and development and dry conditions during seed maturation and harvesting.[8]

Quinoa has been cultivated in the United States, primarily in the high elevation San Luis Valley (SLV) of Colorado where it was introduced in 1982. In this high-altitude desert valley, maximum summer temperatures rarely exceed 30 °C (86 °F) and night temperatures are about 7 °C (45 °F). Due to the short growing season, North American cultivation requires short-maturity varieties, typically of Bolivian origin.

Several countries within Europe, including France, England, Holland, Belgium, Germany and Spain now have successfully grown quinoa on a commercial scale.[23] Within the UK, crops are grown as population and mechanically harvested in September.[24]

Sowing Quinoa plants do best in sandy, well-drained soils with a low nutrient content, moderate salinity, and a soil pH of 6 to 8.5.

The seedbed must be well prepared and drained to avoid waterlogging. In the Andes, the seeds are normally broadcast over the land and raked into the soil. Sometimes it is sown in containers of soil and transplanted later.

Cultivation management

Yields are maximised when 170 to 200 kg (370 to 440 lb) N/hectare is available. The addition of phosphorus does not improve yield. In eastern North America, it is susceptible to a leaf miner that may reduce crop success and which also affects the common weed and close relative Chenopodium album, but C. album is much more resistant.

Harvesting and handling

Quinoa grain is usually harvested by hand and rarely by machine, because the extreme variability of the maturity period of most Quinoa cultivars complicates mechanization. Harvest needs to be precisely timed to avoid high seed losses from shattering, and different panicles on the same plant mature at different times. The seed yield (often around 3 t/ha up to 5 t/ha) is comparable to wheat yields in the Andean areas. In the United States, varieties have been selected for uniformity of maturity and are mechanically harvested using conventional small grain combines. The plants are allowed to stand until they are dry and the grain has reached a moisture content below 10%. Handling involves threshing the seedheads and winnowing the seed to remove the husk. Before storage, the seeds need to be dried in order to avoid germination.[8] Dry seeds can Threshing quinoa in Peru be stored raw until washed or mechanically processed to remove the pericarp to eliminate the bitter layer containing saponins.

History and culture

Early history

Quinoa was first domesticated by Andean peoples around 3,000 to 4,000 years ago.[25] It has been an important staple in the Andean cultures where the plant is indigenous but relatively obscure in the rest of the world.[26] The Incas, who held the crop to be sacred,[27] referred to it as chisaya mama or "mother of all grains", and it was the Inca emperor who would traditionally sow the first seeds of the season using "golden implements".[27] During the Spanish conquest of South America, the colonists scorned it as "food for Indians",[28] and suppressed its cultivation, due to its status within indigenous religious ceremonies.[29] The conquistadors forbade quinoa cultivation for a time[30] and the Incas were forced to grow wheat instead.[31]

Rising popularity and crop value

World Quinoa Production (thousand metric tons) Country 1961 1970 1980 1990 2000 2010 2014 Peru 22.5 7.3 16.3 6.3 28.2 41.1 114.3 Bolivia 9.2 9.7 8.9 16.1 23.8 36.1 77.4 Ecuador 0.7 0.7 0.5 0.7 0.7 0.9 0.8 Total 32.4 17.7 25.8 23.0 52.6 78.1 192.5 Export price[32] USD/kg $0.080 $0.492 $0.854 $1.254 $3.029 Source: Food and Agriculture Organization of the United Nations (FAO) [33]

The grain has become increasingly popular in the United States, Canada, Europe, Australia, China and Japan where it is not typically grown, increasing crop value.[34] Between 2006 and early 2013 quinoa crop prices tripled.[35] In 2011, the average price was US$3,115 per ton with some varieties selling as high as $8,000 per ton.[36] This compares with wheat prices of $9 per bushel (about $340 per ton). Since the 1970s, producers’ associations and cooperatives have worked toward greater producer control of the market. The higher prices make it harder for people to purchase, but also brings a livable income for farmers and enables many urban refugees to return to working the land.[37]

The popularity of quinoa grain in non-indigenous regions has raised concerns over food security. Due to continued widespread poverty in regions where it is produced and because few other crops are compatible with the soil and climate in these regions, it has been suggested that the inflated price disrupts local access to food supplies.[35] In 2013, The Guardian compared it to asparagus cultivated in Peru, a cash crop criticized for excessive water use,[38] as "feeding our apparently insatiable 365-day- a-year hunger for this luxury vegetable[...]"[35] It has been suggested that, as people rise above subsistence-level income, they choose higher-status Western processed foods. However, anthropologist Pablo Laguna states that farmers are still saving a portion of the quinoa crop for their own use, and that the high prices affect nearby city dwellers more, but consumption in cities has traditionally been lower. According to Laguna, the net benefit of increased revenue for farmers outweighs the costs, saying that it is "very good news for small, indigenous farmers".[39] The transformation from a healthy staple food for farming families and communities into a product that is held to be worth too much to keep for oneself and one's family is an ongoing process. It is seen as a valuable resource that can bring in far greater amounts of cheap, low nutrient foods such as pasta and rice. It used to be seen as a peasant food that provided farming families with a very important source of nutrition, but now occupies a spectrum from an everyday food of urban Bolivia's middle class to a luxury food in the Peruvian capital of Lima where "it sells at a higher per pound price than chicken, and four times as much as rice".[40] Efforts are being made in some areas to distribute it more widely and ensure that farming and poorer populations have access to it and have an understanding of its nutritional importance. These include incorporating it into free school breakfasts and in government provisions distributed to pregnant and nursing women in need.[40]

Kosher controversy

Quinoa has become popular in the Jewish community as a substitute for the leavened grains that are forbidden during the Passover holiday. Several kosher certification organizations refuse to certify it as being kosher for Passover, citing reasons including its resemblance to prohibited grains or fear of cross-contamination of the product from nearby fields of prohibited grain or during packaging.[41]

In December 2013, the Orthodox Union, the world's largest kosher certification agency, announced it would begin certifying quinoa as kosher for Passover.[42]

International Year of Quinoa

The United Nations General Assembly declared 2013 as the "International Year of Quinoa" [43][44][45] in recognition of ancestral practices of the Andean people, who have preserved it as food for present and future generations, through knowledge and practices of living in harmony with nature. The objective is to draw the world’s attention to the role that quinoa could play in providing food security, nutrition and poverty eradication, in support of achieving Millennium Development Goals.

Gallery Logo of International Year of Quinoa 2013

500 g bag of quinoa Quinoa Quinoa plants

Quinoa flower Developing black Quinoa flakes Chenopodium quinoa quinoa seed -red faro- - MHNT References

1. "The Plant List: A Working List of All Plant Species". Retrieved May 1, 2014. 2. Teofilo Laime Ajacopa, Diccionario Bilingüe Iskay simipi yuyayk'ancha, La Paz, 2007 (Quechua-Spanish dictionary) 3. J. G. Vaughn & C. A. Geissler (2009). The new Oxford book of food plants. Oxford University Press. 4. "International Year of Quinoa 2013". Food and Agricultural Organisation of the United Nations. Retrieved 18 August 2015. 5. Fuentes, F. F.; Martínez, E. A.; Hinrischen, P. V.; Jellen, E. N.; Maughan, P. J. (10 May 2008). "Assessment of genetic diversity patterns in Chilean quinoa (Chenopodium quinoa Willd.) germplasm using multiplex fluorescent microsatellite" (PDF). Springer Science+Business Media. Retrieved 14 February 2016. 6. Kolata, Alan L. (2009). "Quinoa" (PDF). Quinoa: Production, Consumption and Social Value in Historical Context. Department of Anthropology, The University of Chicago. 7. Smith, Bruce 1999 "The Emergence of Agriculture", W H Freeman & Co., New York. ISBN 0-7167-6030-4} 8. Research Coun National Research Council (2005). The Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide Cultivation. 9. Reinhard Lieberei, Christoph Reissdorff & Wolfgang Franke (2007). Nutzpflanzenkunde. Georg Thieme Verlag. 10. Barbara Pickersgill (August 31, 2007). " of Plants in the Americas: Insights from Mendelian and Molecular Genetics". Annals of Botany 100 (5): 925–40. doi:10.1093/aob/mcm193. PMC 2759216. PMID 17766847. 11. Charles B. Heiser Jr. and David C. Nelson (September 1974). "On the Origin of the Cultivated Chenopods (Chenopodium)". Genetics 78 (1): 503–5. PMC 1213209. PMID 4442716. 12. "How To Cook Quinoa, Easy Quinoa Recipe". Savvy Vegetarian. Retrieved 9 June 2012. 13. "Quinoa". Alternative Field Crops Manual. University of Wisconsin Extension and University of Minnesota. January 20, 2000. 14. Masterbroek, H.D.; Limburg, H.; Gilles, T.; Marvin, H. J. (2000). 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