Ingredients: Organic quinoa. Its culture started over 2000 years ago, being one of the staple foods of the Inca empire. It was rediscovered in the 1980s and disseminated by the natural food movement. Its nutritional profile allows it to be a source of protein, fiber, iron, zinc and magnesium.
Nutritional Information per 100g/ml: Energy: 1492kJ / 353kcal; Lipids: 6g – of which saturated: 0.7g; Carbohydrates: 57g – of which sugars: 2g; Fiber: 7g; Proteins: 14g; Salt: 0.01g; Iron: 4.67mg (32% of NRV); Zinc: 3.10mg (31% of NRV); Magnesium: 197mg (52% of NRV); Vitamin B2- Riboflavin: 0.32mg (23% of NRV) NRV – Nutrient Reference Value
Wash before using. Cook in double the water for 20 minutes over low heat. After boiling, season to taste. Add a sauté with peas, carrots or another type of vegetables. After cold, it serves as a base for great salads. Store in a cool, dry place.