Quinoa is original of the Andean region in South America, where it has been an important food during 6000 years. He is resistant and it grows very well in the heights, so it is possible to be cultivated in the $andes up to 4000 meters. Quinoa grows better in dry earth affluent and requires one season increasing relatively long. He is also susceptible to a disease of the leaf in Eastern North America that can reduce to harvest success this venfermedad also attacks the leaf of the Chenopodium, this is much more resistant.
The similar species of Chenopodium probably grew in North America, before maize agriculture got to be popular. Chenopodiums was also used in Europe like green food. The album of Chenopodium that has a distribution scattered in the United States produces the eatable seeds and wanting much more green Quinoa, but in lower amounts. The care is due to have when harvesting the seeds, because when growing in fields agricultural heavy fertilized that it can accumulate the dangerously high concentrations of nitrate.
In colonial times, quinoa was despised by the Spanish colonizadores like "alimento for indios", but in times more cultured than the grain it has come to be appreciated extremely for its nutritious value. The desemejantes wheat or the rice, quinoa contains a complement filled with the amino acids that the human body cannot take place, doing eatable exceptionally complete thing.
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