Kino: caloric content, unique properties

Kinoa is the seed of a plant of the Marev family, which is related to spinach and beet. However, due to its taste, appearance and processing methods, the film resembles croup, many mistakenly refer it to cereals.

From kinoa prepare porridge, used as a side dish for meat and fish dishes, add to desserts and salads. The seeds of the plant are ground into flour. Therefore, the seeds are called cinnamon groats. In Russia this plant has many names: quinoa, rice quinoa, cinva.

Kino: a bit of history

This plant is grown in the mountainous regions of Chile, Bolivia, Peru, Ecuador. His homeland is the mountain slopes of the Andes in South America. Since ancient times kinoa (or kinva) is the main and revered food of Indians.

Seven millennia ago, Indian tribes used to eat wild cindy, about four thousand years ago this plant began to be cultivated, that is, to sow specially. During the conquest of South America by the Spaniards, the main food of the Incas was potatoes, corn and kino.

The Spaniards brought potatoes and corn to Europe, and the Cinvas seemed too plebeian, unworthy of the Old World's attention (and very vain!).

Residents of countries that grow this unique plant use all its parts:

• Seeds are processed into flour, from which various dishes are cooked;
• Green leaves are eaten fresh, added to various salads;
• Dried stems are used as fuel.

Currently the cinema widely penetrates into the kitchens of the world. Unique useful properties of this plant are of interest to nutritionists and restaurateurs of many countries.

Breeders are trying to find the opportunity to cultivate kinoa in different parts of the world.

Kinoa: unique useful properties

Advantages and uniqueness of the plant - in the rich content of all kinds of vitamins, minerals, amino acids.

If we compare its seeds with the more common rice, buckwheat or millet, the winner of useful properties will undoubtedly be Kinwa. This is especially true of proteins.

She is the champion in their content. In 100 grams of raw product contains up to twenty-eight percent of the daily norm, in cooked cereal - up to nine percent. In other similar products, the protein content is much lower: in rice - seven and a half percent, in corn and wheat - three and a half.

Proteins kinoa similar in composition with the proteins of breast milk, they are easily assimilated and useful to children, sportsmen, pregnant women.

The croup of a unique plant does not contain gluten. It is indicated to allergy sufferers and diabetics.

Kinoa: composition and energy value

Characteristics of food usefulness kinoa, caloric content per 100 grams of raw cereals:

• Energy value - 368-370 kcal;
• Fat content - 6.07 g;
• The protein content is 14.12 g;
• The content of carbohydrates is 64.16 grams.

What are the indicators after heat treatment? Calorie content of boiled water is much lower, it is only 120 kcal per hundred grams, the content of fats and carbohydrates is reduced three times, which makes the dishes from this cereal attractive for diet people who want to lose weight.

Kinwa is a storehouse of vitamins and microelements. It contains the following components in an amount sufficient for daily consumption:

• Vitamins of group B (in full composition);
• Folic acid;
• manganese;
• magnesium;
• calcium;
• potassium;
• selenium;
• copper;
• zinc;
• iron;
• phosphorus.

Of course, undergoing heat treatment, the groats lose some of the useful properties, the caloric content decreases, in the boiled form the amount (by 100 grams) of vitamins and trace elements decreases. However, their unique set is preserved.

Why brew a movie?

Croup can be eaten raw in order to preserve all nutritional properties. To do this, the grains are first cleaned from the upper pelts (peeled), then soaked, grinded or germinated before consumption.

The fact is that the groats are covered with a hard skin, which is destroyed either during the grinding process or when the grain is boiled. Hard grain to eat is not appropriate, it will not give the body nutritional properties.

When heat treated, the film remains unique and acquires amazing properties:

• When boiling, the grain absorbs water, the content of which in the movie is increased fivefold. At the same time the calorie content of cooked meat is reduced three times.
• A set of vitamins and minerals in cooked cereal does not change, only vitamin B5 is split in hot water. Of course, the concentration of useful substances per 100 grams of product decreases, but the unique composition remains unchanged.

The heat-treated film, whose caloric content is reduced, is an excellent addition to the diet of thinners and people with diabetes.

Kinoa: the recipe for cooking

In supermarkets kinoa is sold in the form of cereals or cereals. There are three types of grains: black, yellowish and red. By taste and nutritional properties, they are not significantly different, so for the sake of economy, you can buy a grain of any color, focusing on the price.

Dietary porridge is a movie, the caloric content of which is very low, the most acceptable and common dish from this cereal. The recipe for cooking porridge is simple and accessible to any hostess:

• The grain should be thoroughly rinsed under a jet of cold water.
• If the groats bought in the store are cleaned from a dense shell, then there is no need to soak it beforehand. Before preparing the porridge, you should try one grain, if it is bitter, then it is better to pour the rump with cold water for two or three hours, then rinse again.
• To make a porridge you need to take a large enough pot, as when cooking the volume of porridge will increase fourfold. One part of the cereal should be taken two parts of the liquid.
• Pour water into a saucepan, put on fire, salt. Prepared groats pour into boiling water, continue to cook over low heat under a closed lid. In the process of cooking, the porridge should be mixed several times so that it does not get baked to the bottom of the pan.

Pour the porridge until the water is completely absorbed (about fifteen minutes) under the closed lid, then open the pan, hold it for one or two minutes (until the liquid evaporates completely). Porridge is ready to serve.

Conclusion

Croup is used to make soups, salads, smoothies. Kino, the caloric content of which satisfies the nutritionists of the world, is gaining well-deserved popularity in many culinary recipes. Not for nothing that the ancient Incas called the movie "golden grain".

Guided by the confirmed data on the nutritional value of the product, your own interests in the culinary preferences of different peoples, prepare fashionable dishes from your kin to your relatives and friends.

Bon Appetit!