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The Quinoa Story
The Inca called this grain Quinoa, or "the Mother grain" in their language. So important was quinoa to their diet that the mighty Inca King planted the first row of quinoa each year with a solid gold spade.
Grown in the mighty Andes Mountains of South America, Quinoa dates back over 5,000 years. This tiny seed, no bigger than a mustard seed once fed an ancient civilization stretching from the seacoast of Chile to the snow-capped peaks of the Peruvian Andes, the vast Inca Empire.
Now you too can enjoy the goodness of quinoa in an instant with "quick and easy" Ancient Harvest Quinoa Flakes! Get a nutritious start any time of the day with this great tasting hot cereal! Ready in 90 seconds, Quinoa Flakes are smooth and delicious alone or topped with your favorite sweetener, cinnamon or fruit. For a delicious change, cook in apple juice instead of water and let it simmer a little longer.
Made from 100% organically grown quinoa, Quinoa Flakes are a great source of balanced protein and important minerals like calcium and iron. Quinoa Flakes are great for people who want energy on the go! Quinoa's easy digestibility is also an added bonus for children and those on restricted diets!
Excellent for use in wheat-free and gluten-free diets!
Country of origin: Bolivia
Use in: Pancakes · Waffles · Muffins · Breads · Cookies · More!
What is Quinoa?
Quinoa stands alone as a complete protein grain. It supplies all the essential amino acids in a balanced pattern. Here is a nutritional analysis of quinoa compared with other grains, and an amino acid breakdown of quinoa, wheat and soy compared to the "ideal reference pattern for evaluating protein" as compiled by the Food and Agricultural Organization of the United Nations.
|Nutritional Analysis Comparisons (%)|
|Source: Ingo Junge, Lupine and Quinoa University of Concepcion Publication, Chile 1973 and U.S. Department of Agriculture.|
|Essential Amino Acid Pattern (g/16 g N) of Quinoa Compared to Wheat, Soy and FAO Reference Pattern for Evaluating Proteins.|
|Source: Johnson and Aguilera, Processing Varieties of Oilseeds (Lupine and Quinoa). Table 6 (Report to Natural Fibers and Foods Commission of Texas, 1979-80).|
|Comparative Mineral Values of Selected Cereals Per 100 Grams of Weight.|
|Quinoa||Wheat||Yellow Corn||White Rice|
|Source: Recatas a Base de Quinoa, 2nd ed., Ministerio de Agricultura, Servicio Cooperative Inter-Americano de Produccion de Alimentos, October 1953.|
Easy Cooking Hot Cereal Directions
|Servings||Water*||Salt (optional)||Quinoa Flakes|
|1||1 cup||Dash||1/3 cup|
|2||2 cups||1/8 tsp||2/3 cup|
|4||3 1/2 cups||1/4 tsp||1 1/3 cups|
|*For thicker cereal use less water, for thinner cereal use more water.|
Range Top Directions: Add Quinoa Flakes and salt (if desired) to rapidly boiling water. Return to boil and cook for 90 seconds, stirring frequently. Remove from heat and allow to cool (cereal will thicken slightly).
Microwave Directions: Combine flakes, salt (if desired) and water in a microwave safe bowl twice the volume of serving size being prepared. Microwave HIGH for 2-2 1/2 minutes for 1 serving, 4-4 1/2 minutes for 2 servings, 6-6 1/2 minutes for 4 servings, or until cereal begins to thicken. Stir well before serving.
Ancient Harvest Quinoa Flakes also make an ideal baking ingredient! Simply "exchange" a portion of quinoa flakes for flour in your favorite recipes for a delicious and nutritious change!
Organic whole grain quinoa flakes.
|Serving Size: 1/3 Cup Dry (34 g)|
|Servings Per Container: 10|
|Amount Per Serving||% Daily Value|
|Calories from Fat||20|
|Total Fat||2 g||3%|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g||0%|
|Total Carbohydrate||23 g||8%|
|Dietary Fiber||2.4 g||10%|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs.|
|Total Fat||Less than||65 g||80 g|
|Sat Fat||Less than||20 g||25 g|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2400 mg||2400 mg|
|Total Carbohydrates||300 g||375 g|
|Fiber||25 g||30 g|
|Calories per gram:
Fat 9 · Carbohydrates 4 · Protein 4