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A weedy quinoa, Ch. quinoa var. melanospermum, is known from South America, but no equivalent closely related to Ch. nutalliae has been reported from Mexico so far. [ 22 ] Studies regarding the genetic diversity of quinoa suggest that it may have passed through at least three bottleneck genetic events, with a possible fourth expected:
Quinoa has both soluble fiber and insoluble fiber. Both types are important for digestion. Soluble fiber dissolves in water, creating a gel-like texture that slows down digestion (which is why it ...
Fatsecret was founded in 2006 in Melbourne, Australia by Lenny Moses and Rodney Moses. [1] As of 2019, Lenny serves as the company's CEO. [2] The company is known for its calorie counting and meal tracking app, and by April 2016, the company claimed to have 45 million users of its services.
Quinoa oil is a vegetable oil extracted from germ of the Chenopodium quinoa, an Andean cereal and has been cultivated since at least 3000 B.C. [1] Quinoa itself has attracted considerable interest as a source of protein, but the oil derived from quinoa is of interest in its own right.
Quinoa in its natural state is very easy to sprout, but when polished, or pre-cleaned of its saponin coating (becoming whiter), it loses its power to germinate. Sprouts of the family Solanaceae (tomato, potato, paprika, and aubergine/eggplant) and the family Polygonaceae ( rhubarb ) cannot be eaten raw, as they can be poisonous. [ 4 ]
It is used to determine the nutritional efficiency of protein in the diet, [1]: 11 that is, it is used as a measure of "protein quality" for human nutritional purposes.
Wild cereals and other wild grasses in northern Israel. Ancient grains is a marketing term used to describe a category of grains and pseudocereals that are purported to have been minimally changed by selective breeding over recent millennia, as opposed to more widespread cereals such as corn, rice and modern varieties of wheat, which are the product of thousands of years of selective breeding.
A deficit can be created by decreasing calories consumed by lower food intake, such as by swapping high-calorie foods for lower calorie options or by reducing portion sizes. [1] A deficit can also be created by increasing output ( burning calories ) without a corresponding increase in input.