Popular slimming food in the United States

Recently, the American magazine Food and Health is strongly recommending a new type of slimming food-Quinoa, which is called Quinoa Seeds in Chinese, also known as Quinoa and Quinoa.

It is a grain that looks very similar to China's millet. It is native to the plateau of South America. In 1980, American botanists introduced it from South America to Colorado.

Over the next 20 years, healthy food became popular in the United States, Canada and European countries. Currently, more than 95% of the production comes from Bolivia, Peru and Ecuador in South America, mainly organically grown. It is also cultivated in Chile, Argentina and the United States.

NASA is considering using it as a source of food for astronauts on long-distance flights. The United States has also used genetic improvement to allow this plateau crop to grow in low altitude areas.

What is the secret to this magical grain to lose weight? It turns out that quinoa seeds have higher protein content than other grains and are rich in crude fiber. After cooking, it expands a lot, like grains of barley, crystal clear and bright, with a small bud, and tastes very powerful. It takes a longer time to metabolize in the human body, so the feeling of satiety lasts for a longer time, thereby reducing the intake of other foods.

Because the shell and germ of quinoa seed grains are intact, the dietary fiber content is high, and the calories are small, it will not become fat after eating. It is also particularly beneficial for diabetics to maintain normal blood sugar concentration and is suitable as a staple food for diabetics.

In addition, it also contains 8 kinds of amino acids essential to the human body, rich B vitamins and minerals such as iron, phosphorus, magnesium, and zinc. The lysine content is more than twice that of wheat. It is a nutritious and has a good weight-loss effect. Food, no wonder it is popular across the United States. At present, my country has imported and introduced it successfully, and it can be seen in the foreign ingredients areas of large supermarkets.

Quinoya seeds can be ground into powder and can be made into various cakes, staple foods or nutritional additives. Americans usually eat it with four cups of water, one cup of quinoa seeds, and then add other grains and cook it. When eating it for breakfast, they add honey, almonds and berries.

If grains are not added, the ratio of water to quinoa seeds is 2:1. Boil it in boiling water for about 10 minutes, allowing it to expand and reveal buds, and then cook it like cooking rice. It is estimated that in the near future, there will also be a trend of quinoa seeds in China. (Internship Editor: Zhang Lijuan)