Known as ¨Mother Grain¨ by the Incas, quinua has been cultivated for more tan 5000 years on the peruvian Andes.
Quinua posses a high content of proteins as well as richness in terms of fiber, calcium, phosphorus, magnesium and iron. The protein content of this grain is superior than others and is beneficial to the human diet.
The grain can be incorporated into a wide variety of food, increasing it´s nutritional value and responding to the demand of consumers that look for healthy and nutritional sources, people with special dietary regimens, gourmet restaurants and more.
Quinua has been recognized by the Food and Agriculture Organization of the United Nations as a natural source of nutritional value, being considered as food of high quality for health for the present and future generations.