Oats and quinoa have some nutritional advantages, but not everyone is suitable for them.

People suffering from various gastrointestinal diseases such as colon allergy, diarrhea, enteritis recovery, typhoid fever, anal tumor, throat and digestive tract surgery need to limit the intake of dietary fiber and are not suitable for eating coarse grains including oats and quinoa.

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Compared with other common staple foods, quinoa contains more calcium and protein, and its protein quality is higher. At the same time, it also contains lysine which is beneficial to brain health. Although it is not strictly a grain, it can also be used as one of the staple foods.

It is a kind of high-quality and complete plant food in protein (more common in animal food). The average protein content of quinoa is 16% (up to 22%), while the protein content of beef is 20%, and the protein content of rice is only a quarter of that of quinoa, which can be said to be a staple food comparable to meat in protein. Of course, the proportion of amino acids is also very good, which is easily absorbed by the human body.

Quinoa has three common colors: white, red and black. Different colors have different tastes, of which white is the softest and suitable for porridge, and three-color quinoa is suitable for rice or salad.

Cooked quinoa has no special fragrance except the faint fragrance of nuts and grains. It tastes soft and smooth, and it feels full of fun to chew. In addition, quinoa is particularly versatile and highly schedulable. Can be used as staple food, salad, appetizer and dessert.

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People's Network-Quinoa is easier to be healthy when it is the staple food.