İnsanlığı işte bu bitki kurtaracak!
Güney Amerika’da yetişen bir tahıl türü olan quinoa dünyadaki açlık sorununa çare olabilir.
Quinoa tahıl benzeri, tohumları yenen bir bitki olmasına rağmen aslında pancar ve ıspanak gibi sebzelerle aynı aileden geliyor ve yaprakları da yenebiliyor.
Aslında Güney Amerika’da And Dağları çevresinde yaklaşık 4 bin yıldır yetiştiriliyor ancak son dönemde dünya genelinde yaşanan gıda sıkıntısı ve açlık sorunları alternatif çözüm arayışlarına neden olana kadar yöre halkı ve meraklıları dışında tanınmıyordu.
Bugün ise quinoanın dünyayı açlıktan kurtarabilecek bir mucize olduğuna inanılıyor.
Hem lisin hem de hem de amino asit açısından zengin olduğu için bitkilerden elde edilen gıdalar arasında en önemli protein kaynaklarından biri olarak görülen quiona lif, fosfor, magnezyum ve demir açılarından da çok güçlü.
Quinoa bu özellikleriyle NASA’nın araştırmacılarının da dikkatini çekti. NASA’da görevli beslenme uzmanları quinoa’nın yüksek besleyici değerine dikkat çekerek uzun süreli uzay uçuşlarında astronotlar için yeterli olabilecek, kapsamlı ve dengeli bir gıda ürünü olduğunu belirtti.
Bununla birlikte bölge ülkelerinde de quinoa üretimi de arttı.
Başta Bolivya olmak üzere Güney Amerika’da bulunan üreticileri çatısı altında toplayan Quinoa Üreticileri Birliği (ANAPQUI) Direktörü Epifanio Murana, yüksek besleyiciliğiyle bu tarım ürününün gelecekte önemli bir besin kaynağı olacağını ifade etti.
Quinoa tahıl benzeri, tohumları yenen bir bitki olmasına rağmen aslında pancar ve ıspanak gibi sebzelerle aynı aileden geliyor ve yaprakları da yenebiliyor.
Aslında Güney Amerika’da And Dağları çevresinde yaklaşık 4 bin yıldır yetiştiriliyor ancak son dönemde dünya genelinde yaşanan gıda sıkıntısı ve açlık sorunları alternatif çözüm arayışlarına neden olana kadar yöre halkı ve meraklıları dışında tanınmıyordu.
Bugün ise quinoanın dünyayı açlıktan kurtarabilecek bir mucize olduğuna inanılıyor.
Hem lisin hem de hem de amino asit açısından zengin olduğu için bitkilerden elde edilen gıdalar arasında en önemli protein kaynaklarından biri olarak görülen quiona lif, fosfor, magnezyum ve demir açılarından da çok güçlü.
Quinoa bu özellikleriyle NASA’nın araştırmacılarının da dikkatini çekti. NASA’da görevli beslenme uzmanları quinoa’nın yüksek besleyici değerine dikkat çekerek uzun süreli uzay uçuşlarında astronotlar için yeterli olabilecek, kapsamlı ve dengeli bir gıda ürünü olduğunu belirtti.
Bununla birlikte bölge ülkelerinde de quinoa üretimi de arttı.
Başta Bolivya olmak üzere Güney Amerika’da bulunan üreticileri çatısı altında toplayan Quinoa Üreticileri Birliği (ANAPQUI) Direktörü Epifanio Murana, yüksek besleyiciliğiyle bu tarım ürününün gelecekte önemli bir besin kaynağı olacağını ifade etti.
For the town with a similar name, see Quinua, Peru.
Quinoa is also the title of a 1992 album by Tangerine Dream.
| Quinoa | |
|---|---|
 | |
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Core eudicots |
| Order: | Caryophyllales |
| Family: | Amaranthaceae |
| Subfamily: | Chenopodioideae |
| Genus: | Chenopodium |
| Species: | C. quinoa |
| Binomial name | |
| Chenopodium quinoa Willd. | |
Quinoa (
/ˈkiːnwɑː/ or /kɪˈnoʊ.ə/, Spanish: quinua, from Quechua: kinwa), a species of goosefoot (Chenopodium), is a grain-like cropgrown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. As achenopod, quinoa is closely related to species such as beets, spinach, and tumbleweeds. Its leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is currently limited.
/ˈkiːnwɑː/ or /kContents[hide] |
[edit]Overview
Derived from the Spanish spelling of the Quechua name, kinwa, Quinoa originated in the Andean region of South America, where it was domesticated 3000 to 4000 years ago for human consumption, though archeological evidence shows a non-domesticated association with pastoral herding some 5200 to 7000 years ago.[1] Quinoa is generally undemanding and altitude-hardy, so it can be easily cultivated over 13,120 ft (4,000 m). Depending on the variety, quinoa's optimal growing conditions are in cool climates with temperatures that range from 25°F/-3°C, during the night, to below 95°F/35°C, during the day, with an annual precipitation of 10-15 inches (26–38 cm). Quinoa does best in sandy, well-drained soils with a low nutrient content and a soil condition of 4.8 pH (high acidity) to 8.0 pH (alkaline). Yields are maximized when 150 to 180 lbs N/acre are available. The addition of phosphorus does not improve yield. A typical growing season lasts 90 to 125 days from germination to full maturity.[2] In eastern North America, it is susceptible to a leaf miner that may reduce crop success; this leaf miner also affects the common weed and close relativeChenopodium album, but C. album is much more resistant.
Similar Chenopodium species, such as pitseed goosefoot (Chenopodium berlandieri) and fat hen (Chenopodium album), were grown and domesticated in North America as part of theEastern Agricultural Complex before maize agriculture became popular. Fat hen, which has a widespread distribution in the Northern Hemisphere, produces edible seeds and greens much like quinoa, but in lower quantities.
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[edit]
Wild Distribution
Chenopodium quinoa (and a related species from Mexico, Chenopodium nuttalliae) is believed to have been domesticated in the Andes from wild populations of Chenopodium quinoa.[3]There are non-cultivated quinoa plants (Chenopodium quinoa var. melanospermum) which grow in the same area where it is cultivated; those are probably related to quinoa's wild predecessors, but could instead be descendants of cultivated plants.[4]
[edit]History and culture
| World Quinoa Production - 2005 (thousand metric ton) | |
|---|---|
 Peru | 32.6 |
 Bolivia | 25.2 |
 Ecuador | 0.7 |
| World Total | 58.4 |
| Source: UN Food & Agriculture Organisation (FAO) Current figures from FAO | |
The Incas, who held the crop to be sacred,[5] referred to quinoa as chisaya mama or 'mother of all grains', and it was the Inca emperor who would traditionally sow the first seeds of the season using 'golden implements'.[5] During the European conquest of South America quinoa was scorned by the Spanish colonists as 'food for Indians',[6] and even actively suppressed its cultivation, due to its status within indigenous non-Christianceremonies.[7] In fact, the conquistadors forbade quinoa cultivation for a time[8] and the Incas were forced to grow wheat instead.[9]
[edit]Nutritional value
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,539 kJ (368 kcal) |
| Carbohydrates | 64 g |
| Starch | 52 g |
| Dietary fibre | 7 g |
| Fat | 6 g |
| polyunsaturated | 3.3 g |
| Protein | 14 g |
| Water | 13 g |
| Thiamine (Vit. B1) | 0.36 mg (28%) |
| Riboflavin (Vit. B2) | 0.32 mg (21%) |
| Vitamin B6 | 0.5 mg (38%) |
| Folate (Vit. B9) | 184 μg (46%) |
| Vitamin E | 2.4 mg (16%) |
| Iron | 4.6 mg (37%) |
| Magnesium | 197 mg (53%) |
| Phosphorus | 457 mg (65%) |
| Zinc | 3.1 mg (31%) |
| Percentages are relative to US recommendationsfor adults. Source: USDA Nutrient database | |
Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods.[10] It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights.[10]
[edit]Saponin content
Quinoa in its natural state has a coating of bitter-tasting saponins, making it unpalatable. Most quinoa sold commercially in North America has been processed to remove this coating. This bitterness has beneficial effects during cultivation, as the plant is unpopular with birds and thus requires minimal protection.[2] There have been attempts to lower the saponin content of Quinoa through selective breeding to produce sweeter, more palatable varieties which have proven difficult due to cross pollination contamination. [11]
The Toxicity category rating of Quinoa saponins are classified as a mild eye and respiratory irritant and a low gastrointestinal irritant.[12] The saponin is a toxic glycoside, a main contributor to its hemolytic effects when combined directly with blood cells. In South America, Quinoa saponin has many uses outside of consumption which includes detergent for clothing, washing and as an antiseptic for skin injuries.[13] High levels of oxalic acid in the leaves and stems are found in all species of the Chenopodium family, but are also present in the related plant families of Polygonaceae and Amaranthaceae.[14] The risks associated with quinoa are minimal, provided it is properly prepared and leaves are not eaten to excess.
[edit]Preparation
Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.
The first step in preparing quinoa is to remove the saponins, a process that requires soaking the grain in water for a few hours, then changing the water and resoaking, or rinsing it in ample running water either in a fine strainer or in cheesecloth. Removal of the saponin helps with digestion; the soapy nature of the compound makes it act as a laxative. Most boxed quinoa has been pre-rinsed for convenience.
A common cooking method is to treat quinoa much like rice, bringing two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for 14–18 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it (like al dente pasta). As an alternative, one can use a rice cooker to prepare quinoa, treating it just like white rice (for both cooking cycle and water amounts).
Vegetables and seasonings can also be added to make a wide range of dishes. Chicken or vegetable stock can be substituted for water during cooking, adding flavor. It is also suited to vegetable pilafs, complementing bitter greens like kale.
Quinoa can serve as a high-protein breakfast food mixed with honey, almonds, or berries; it is also sold as a dry product, much like corn flakes. Quinoa flour can be used in wheat-based and gluten-free baking.
Quinoa may be germinated in its raw form to boost its nutritional value. Germination activates its natural enzymes and multiplies its vitamin content.[15] In fact, quinoa has a notably short germination period: Only 2–4 hours resting in a glass of clean water is enough to make it sprout and release gases, as opposed to, e.g., 12 hours with wheat.[citation needed] This process, besides its nutritional enhancements, softens the grains, making them suitable to be added to salads and other cold foods.
[edit]Name
This crop is known as quinoa in English and, according to Merriam-Webster, the primary pronunciation is with two syllables with the accent on the first ( /ˈkiːnwɑː/ KEEN-wah).[16] It may also be pronounced with three syllables, with the stress on either the first syllable ( /ˈkiːnoʊ.ə/ KEE-noh-ə) or on the second ( /kwɪˈnoʊ.ə/ kwi-NOH-ə). In Spanish, the spelling and pronunciation vary by region. The accent may be on the first syllable, in which case it is usually spelled quinua [ˈkinwa], withquínoa [ˈkinoa] being a variant; or on the second syllable: [kiˈnoa]), in which case it is spelled quinoa. The name derives from the Quechua kinwa, pronounced in the standard dialect [ˈkinwa]. There are multiple other native names in South America:
/ˈkiːnwɑː/ KEEN-wah).[16] It may also be pronounced with three syllables, with the stress on either the first syllable ( /ˈkiːnoʊ.ə/ KEE-noh-ə) or on the second ( /kw- Quechua: ayara, kiuna, kuchikinwa, achita, kinua, kinoa, chisaya mama
- Aymara: supha, jopa, jupha, juira, ära, qallapi, vocali
- Chibchan: Suba, pasca
- Mapudungun: dawe, sawe
[edit]See also
[edit]References
- ^ [lasa.international.pitt.edu/members/congress-papers/lasa2009/files/KolataAlanL.pdf "Quinoa"]. Quinoa: Production, Consumption and Social Value in Historical Context. Kolata, Alan L., Department of Anthropology, The University of Chicago. 2009.
- ^ a b "Quinoa". Alternative Field Crops Manual. University of Wisconsin Extension and University of Minnesota. January 20, 2000.
- ^ Barbara Pickersgill (August 31, 2007). "Domestication of Plants in the Americas: Insights from Mendelian and Molecular Genetics". Annals of Botany 100 (5): 925.doi:10.1093/aob/mcm193. PMID 17766847. PMC 2759216.
- ^ Charles B. Heiser Jr. and David C. Nelson (September 1974). "On the origin of the cultivated chenopods (Chenopodium)". Genetics 78 (1): 503–5. PMID 4442716. PMC 1213209.
- ^ a b Popenoe, Hugh (1989). Lost crops of the Incas: little-known plants of the Andes with promise for worldwide cultivation. Washington, D.C.: National Academy Press. p. 149. ISBN 0-309-04264-X.
- ^ Gade, Daniel W. (1999). Nature and culture in the Andes. Madison: University of Wisconsin Press. pp. 206. ISBN 0-299-16124-2.
- ^ Bailey, Garrick Alan; Peoples, James (2009). Humanity: an introduction to cultural anthropology. Belmont, CA: Wadsworth Cengage Learning. pp. 120. ISBN 0-495-50874-8.
- ^ Bernice Kagan; Meredith McCarty (1995). Fresh from a vegetarian kitchen. New York: St. Martin's Press. pp. 56. ISBN 0-312-11795-7.
- ^ Andy Turnbull (2005). We need to talk: about the future of Canada. Toronto: Red Ear Pub. pp. 23. ISBN 0-9681258-5-9.
- ^ a b Greg Schlick and David L. Bubenheim (November 1993). "Quinoa: An Emerging "New" Crop with Potential for CELSS (NASA Technical Paper 3422)" (PDF).
- ^ Masterbroek, H.D.; Limburg, H., Gilles, T. and Marvin, H. J. (2000). Occurrence of sapogenins in leaves and seeds of Quinoa (Chenopodium quinoa Willd).. New York, NY.: Journal of the Science of Food and Agriculture. pp. 152–156. doi:10.1002/(SICI)1097-0010(20000101)80:1<152::AID-JSFA503>3.0.CO;2-P.
- ^ "Quinoa". EPA. 2009.
- ^ "Quinoa". Issues in New Crops and New Uses Proceedings of the sixth National Symposium Creating Markets for Economic Development of New Crops and New Uses, Duane L. Johnson and Sarah M. Ward, 1993. Quinoa. p. 219-221. In: J. Janick and J.E. Simon (eds.), New crops. Wiley, New York.. the Center for New Crops & Plant Products, Purdue University. 1993. Retrieved April 11, 1997.
- ^ Siener, Roswitha; Ruth Honow, Ana Seidler, Susanne Voss, Albrecht Hesse (2006). Oxalate contents of species of the Polygonaceae, Amaranthaceae and Chenopodiaceae families. Food Chemistry, Volume 98 Issue 2. pp. 220–224. doi:10.1016/j.foodchem.2005.05.059..
- ^ Deep Nutrition: Why Your Genes Need Traditional Foods, Catherine Shanahan, MD, Luke Shanahan (2008) pp148-151
- ^ Merriam-Webster Dictionary, quinoa
[edit]External links
 | Wikimedia Commons has media related to: Chenopodium quinoa |
 | Wikibooks has a book on the topic of |
- Quinoa at the Open Directory Project
- Pulvento C, Riccardi M, Lavini A, d'Andria R, Iafelice G, Marconi E (2010). "Field Trial Evaluation of Two Chenopodium quinoa Genotypes Grown Under Rain-Fed Conditions in a Typical Mediterranean Environment in South Italy". Journal of Agronomy and Crop Science 196 (6): 407–411. doi:10.1111/j.1439-037X.2010.00431.x.
- Geerts S, Raes D (2009). "Deficit irrigation as an on-farm strategy to maximize crop water productivity in dry areas". Agric. Water Manage96: 1275–84. doi:10.1016/j.agwat.2009.04.009.
- Geerts S, Raes D, Garcia M, Vacher J, Mamani R, Mendoza J, Huanca R, Morales B, Miranda R, Cusicanqui J, Taboada C (2008). "Introducing deficit irrigation to stabilize yields of quinoa (Chenopodium quinoa Willd.)". Eur. J. Agron. 28: 427–436. doi:10.1016/j.eja.2007.11.008.
- Geerts S, Raes D, Garcia M, Mendoza J, Huanca R (2008). "Indicators to quantify the flexible phenology of quinoa (Chenopodium quinoa Willd.) in response to drought stress". Field Crop. Res. 108: 150–6. doi:10.1016/j.fcr.2008.04.008.
- Geerts S, Raes D, Garcia M, Condori O, Mamani J, Miranda R, Cusicanqui J, Taboada C, Vacher J (2008). "Could deficit irrigation be a sustainable practice for quinoa (Chenopodium quinoa Willd.) in the Southern Bolivian Altiplano?". Agric. Water Manage 95: 909–917. doi:10.1016/j.agwat.2008.02.012.
- Geerts S, Raes D, Garcia M, Taboada C, Miranda R, Cusicanqui J, Mhizha T, Vacher J (2009). "Modeling the potential for closing quinoa yield gaps under varying water availability in the Bolivian Altiplano.". Agric. Water Manage 96: 1652–1658. doi:10.1016/j.agwat.2009.06.020.
- Geerts S, Raes D, Garcia M, Miranda R, Cusicanqui J, Taboada C, Mendoza J, Huanca R, Mamani A, Condori O, Mamani J, Morales B, Osco V, Steduto P (2009). "Simulating Yield Response of Quinoa (Chenopodium quinoa Willd.) to Water Availability with AquaCrop.". Agron. J. 101: 499–508. doi:10.2134/agronj2008.0137s.
- AquaCrop: the new crop water productivity model from FAO
- http://en.wikipedia.org/wiki/Quinoa
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