Quinoa Flour

Quinoa Flour

Scientific Name
Chenopodium quinoa

Production Areas
Santa Cruz, Bolivia

Organic or Conventional

Quinoa Flour

Quinoa is highly recommended for children and for people with celiac disease. Quinoa is the staple food of the children of the highlands. Today, quinoa is recognized for its high nutritional value. This Andean grain has 18 % protein, excellent assimilation and balanced amino acid composition and is also rich in iron, calcium, phosphorus, fiber, vitamin E and B complex.

Vitamins B1, B2, B3, calcium, iron, phosphorus.

Preliminary Health Research
Quinoa Flour is a food that is obtained by grinding previously washed grain quinoa.

It is a simple and easy food to prepare, very versatile, which can be substituted for other flours in soups, main dishes, desserts, beverages, bread and biscuits. Infants and children accept it easily, and it is an excellent source of nutrition for them. It is very high in protein, calcium and iron.

It is gluten-free and high in calcium and fiber. It is satisfying, which helps you lose weight, while its omega 3 and 6 lower cholesterol levels in the body, helping to prevent cardiovascular diseases.

Quinoa flour can be used to produce breads, cookies, etc.