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Rhumveld Winter & Konijn B.V. Quinoa

Quinoa is native to the highlands of Bolivia and Peru where it is widely grown since ancient times. It has high protein content and an excellent amino acid balance that makes it a unique grain.

Ingredient Name: Quinoa

Labeling Claims: Gluten-free, Naturally Derived, Plant-Based, Wheat-free

Features: Fiber Enrichment, High Protein Content, Rich in Amino Acids, Rich in Minerals, Rich in Vitamins

    Knowde Enhanced TDS

    Identification & Functionality

    Ingredient Name
    Ingredients
    Quinoa
    Technologies

    Features & Benefits

    Health Benefits
    • Gluten-free
    • A good source of complete protein, containing all essential amino acids.
    • Provides significant amounts of dietary fiber and phosphorous, and is high in vitamins and minerals including magnesium, iron, and calcium.

    Applications & Uses

    Uses
    • Add to soups.
    • Its flour can be added to cookies or muffin recipes.
    • Flakes are ready to eat (yogurt, salad).
    • It is great to use in tabouli, serving as a delicious (and wheat-free) substitute for the bulgur wheat with which this Middle Eastern dish is usually made.
    • Quinoa pasta is higher in protein than wheat pasta.
    • Use similar to rice.