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Definita “grano de oro” dagli antichi popoli Maya e Inca, è un superfood delle Ande ricco di proteine, fibre alimentari, minerali preziosi e privo di glutine. Il seme di questa pianta può presentarsi in diversi colori, tra cui il bianco di questo tipo di Quinoa, dal sapore delicato. Si utilizza in cucina come un cereale integrale, che regola la digestione e sazia, ottimo per primi, insalate e contorni.
quinoa bianca
Quinoa (Chenopodium quinoa) is a herbaceous plant from which edible grains are obtained that we can use for our diet as if they were cereals. It is a pseudo cereal that is truly rich in properties and offers various benefits to those who consume it with a certain regularity. In fact, unlike cereals and legumes, it contains all 8 essential amino acids that make it a complete meal. This is a truly interesting characteristic especially for those who follow a vegetarian or vegan diet and are looking for plant-based sources of protein.
Quinoa is gluten-free and celiacs can consider it a truly advantageous food since quinoa is gluten free. It is rich in proteins since, unlike cereals, it contains all the essential amino acids. Quinoa is also considered a beneficial food because it contains both proteins and carbohydrates in balanced quantities. Finally, it is also useful for promoting regular intestinal function.
Origins and historical notes Quinoa, classified as a cereal, is actually a herbaceous plant belonging to the same family as spinach and beetroot, typical of South America, native to the area of Lake Titicaca and cultivated in the Andean regions for more than 5,000 years. It was defined by the Incas and Maya as grano de oro. These populations had understood its remarkable nutritional properties and not only that. The Incas considered quinoa a sacred food with supernatural properties. Its grains, similar to those of millet, were the basis of their diet, together with potatoes and corn.
Data sheet
Definita “grano de oro” dagli antichi popoli Maya e Inca, è un superfood delle Ande ricco di proteine, fibre alimentari, minerali preziosi e privo di glutine. Il seme di questa pianta può presentarsi in diversi colori, tra cui il bianco di questo tipo di Quinoa, dal sapore delicato. Si utilizza in cucina come un cereale integrale, che regola la digestione e sazia, ottimo per primi, insalate e contorni.
quinoa bianca
Quinoa was defined by the Inca people and the Maya as grano de oro, or grain of the Andes. Proteins, carbohydrates, fats, dietary fiber and minerals such as phosphorus, iron, sodium, magnesium and zinc make it a rather complete food.
black quinoa
As a cereal it has been known since ancient times, for the numerous benefits to the body: rich in vitamins and mineral salts, easily digestible, gluten-free. In particular, it is rich in salicylic acid, excellent for strengthening skin, hair, nails. Its delicate flavor can be tried to create first courses such as soups, broths, cold salads, meatballs and as a side dish for meat and fish.
millet
From India comes this rice with a long, thin grain, with a characteristic aroma that is released during cooking. Fragrant and delicate, it is a perfect rice for vegetable dishes, spices, and meats that accompany with softness. Perfect for cold or hot dishes, it also has a low glycemic index, so it is perfect for a healthy diet and hypoglycemia.
basmati rice
This red rice is aromatic and prized, born in Italy from the union of Venere rice with an elongated grain variety. Like black rice, Hermes red rice contains red anthocyanins, which are excellent antioxidants at a nutritional level. It is a wholegrain rice rich in fiber, proteins, mineral salts and vitamins. The delicate flavor is ideal for recipes with fish and vegetables, for light rice salads.
Hermes red rice
One of the oldest cereals cultivated by humans, it still gives us its excellent nutritional properties. It is rich in vitamins, minerals, especially selenium, and organic compounds less concentrated in other cereals. Cultivated in Italy, this spelt is pearled and perfect for cooking with versatile recipes including first courses, salads, soups, side dishes with vegetables.
spelt
Also called cracked wheat, bulgur comes from the processing of whole wheat, chopped to make it more palatable. The nutritional characteristics are the same as wheat, including starches, proteins, mineral salts and many dietary fibers. As a cereal, its caloric intake is low, and for this reason it is widely used in light recipes.
bulgur
Grown in Thailand, it is a rice with a floral aroma, with a thin grain; exquisite and delicate in its softness when cooked. Its oriental name Kao Hom Mali means "rice with the aroma of jasmine": for this reason Jasmine Royal is ideal to accompany the most refined vegetable and fish dishes. It is not very creamy, therefore excellent for rice salads and side dishes, less so for risottos.
scented jasmine rice
This variety of rice is a cross between Asian black rice and a typical Italian one. The result is a sweet-tasting delight rich in beneficial properties - due to antioxidant flavonoids, dietary fiber, proteins, essential amino acids and mineral salts. It has slightly longer cooking times than classic white rice, and is perfect for delicious recipes with all types of seasoning.
Venus rice
Discover this rice in its natural state: it is also called husked, because it is subjected to husking which frees the grain from the external coating, keeping the germ. It has minerals, fibers, proteins and valuable qualities for a healthy diet. The longer cooking times of refined rice make it stay al dente. The husked is excellent for your recipes with vegetables, fish, white meats.
whole semi-raw rice
From rice seeds, processed by steaming and drying, this easily preservable rice is born, rich in precious nutritional substances for our body. Discover its goodness with the recipes you prefer, you can also assimilate vitamins, proteins, iron and phosphorus. Parboiled does not overcook, and is perfect for rice salads and for cooking paella.
parboiled rice
Easily digestible, rich in proteins and low in fat: barley has been a source of well-being as a cereal since ancient times. It contains important mineral salts and is also a purifier. It is used for its refreshing properties even in summer recipes such as salads and cold dishes. In its pearled version, lighter, it cooks faster but without losing its nutritional principles.
barley
Defined “grano de oro” by the ancient Mayan and Inca peoples, it is a superfood from the Andes rich in proteins, dietary fibre, precious minerals and gluten-free. The seed of this plant can come in different types, including black quinoa: rich in antioxidants, with an intense flavour, perfect for salads and first courses, it cooks longer than other varieties. As a whole grain, Quinoa regulates digestion and satisfies.
black quinoa
