Saturday, October 9, 2010

Battle of the Grains - Brown Rice VS Quinoa||||||||||||||||

Whole grains, like oatmeal and brown rice, are the general choice for most people because it's readily available and cheap. But what about “new” grains, such as quinoa? If it stood toe to toe with the brown rice, which would be crowned the champ?

Let's assume that you are a progressive eater. Meaning you don't eat white bread or white rice or white meat. You are pretty conscious about what you put into your body from day to day, even if you eat meat. With this in mind, most of you probably eat brown rice over white rice any day due to the fact that you know its better for you. Brown rice is an unpolished rice, the brownish layer that is left clinging to the seed(rice) is called bran. Fully unpolished - is when the entire bran layer is not removed, the color of the rice is very brown. Brown rice as an excellent source of manganese, and a good source of the minerals selenium and magnesium.

Quinoa dominates just about all the whole grains because it has lysine, one of the nine essential amino acids that you must get from your diet because your body can’t synthesize it. Other grains have some lysine content, but not enough to count; quinoa’s lysine content is sufficient for it to be considered a complete protein.If that were all quinoa had going for it, it would still beat brown rice hands down. But there’s more. In a study conducted in 2002, researchers found that eating quinoa was associated with an increase in insulin-like growth factor-1 levels. Quinoa was once called "the gold of the Incas," who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.

Quinoa is generally available in prepackaged containers as well as bulk bins. Just as with any other food that you may purchase in the bulk section, make sure that the bins containing the quinoa are covered and that the store has a good product turnover so as to ensure its maximal freshness. Whether purchasing quinoa in bulk or in a packaged container, make sure that there is no evidence of moisture. When deciding upon the amount to purchase, remember that quinoa expands during the cooking process to several times its original size. If you cannot find it in your local supermarket, look for it at natural foods stores, which usually carry this super grain. Be well>>>>


Kita said...

I hate Quinoa.Feels like I am not even eating. Almost like rice cakes

Truly Aesthetic said...

Quinoa is tasty! I like to make mine with dried cherries and walnuts with cinnamon and nutmeg for breakfast or for a dinner side dish, I'll add in some shallots, chickpeas, broccoli and some cardamom to spice it up. Yummy! ;)

Anonymous said...

I Love it plain! Cardamom? Intriguing... I have to try that.

Anonymous said...

But what about “new” grains, such as quinoa? It`s not new it is actually an ancient grain! Just be sure to rinse well before cooking. Yum good for you food!