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I accept these termsBob's Red Mill Whole Grain Quinoa
26 oz.136076
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- Description
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Bob's Red Mill® Organic Whole Grain Quinoa
The Supergrain Ancient Food For Today
USDA Organic
Friend of the Heart
Certified 100% Organic by QAI
Bob's Red Mill® products labeled Gluten Free are batch tested in our quality control laboratory. We use an ELISA Gluten Assay test to determine if a product is gluten free.
Whole Grain Quinoa is the most nutritious of all grains. It's high in fiber, a good source of Iron, and has all eight essential amino acids. So, it's no wonder that it was a primary staple of the ancient Incas of South America. Quinoa has a delicate nutty flavor and is very easy to prepare. Widely versatile, it's great by itself or in any recipe that calls for whole grains. Our Quinoa has been thoroughly rinsed that air dried to remove the naturally occurring bitter saponins, so it can be used without rinsing.
Lowfat diets rich in fiber-containing grain products, fruits and vegetables may reduce the risk of some types of cancer, a disease associated with many factors.
Quinoa is perfect for entrees, soups and salads calling for whole grains. It is light and delicious while being quick and easy to prepare. An ever-increasing number of people with food allergies find that organic Quinoa permits a more normal diet.
* These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
- Supplement Facts
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To Cook Whole Grain Quinoa
Bring 2 cups water to a boil in 2 qt. sauce pan. Add 1 cup Quinoa, bring back to boil, cover, cook over medium heat for 12 minutes or until Quinoa has absorbed all the water. Remove from heat, fluff, cover and let stand for 15 minutes. Yields about 4 cups.
Other Ingredients: Organic Whole Grain Quinoa, Organic Whole Grain Quinoa Storage Instructions: Keeps best refrigerated or frozen Warning: Manufactured in a facility that also uses tree nuts and soy. Bob's Red Mill Natural Foods
Serving Size 1/4 Cup Servings Per Container 17 Amount Per Serving % DV Calories 160.00 Calories from Fat 20.00 Total Fat 2.50 g 4% Saturated Fat 0.00 g 0% Trans Fat 0.00 g Cholesterol 0.00 mg 0% Sodium 10.00 mg 0% Total Carbohydrate 28.00 g 9% Dietary Fibre 6.50 g 26% Sugars 0.00 g Vitamin A 0.00 0% Vitamin A 0.00 0% Vitamin C 0.00 0% Vitamin C 0.00 0% Calcium 0.00 2% Calcium 0.00 2% Iron 0.00 15% Iron 0.00 15% ** Daily Value (DV) not established † Percent Daily Values are based on a 2000 calorie diet.
Your daily values may be higher or lower depending on
your calorie needs:Calories: 2000 2500 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 Carbohydrate 300 g 375 g Dietary Fiber 25 g 30 g Calories per gram:
Fat 9• Carbohydrate 4•Protein 4
5209 S.E. International Way
Milwaukie, OR 97222 - Health Notes
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Love Your Heart with Whole Grains
Love Your Heart with Whole Grains
Just three servings of whole grains per day can significantly lower blood pressure, possibly preventing heart disease and strokeNow there's even more evidence to support the recommendation to beef up on whole grains. A study of more than 200 people at risk for heart disease shows that just three servings of whole grains per day can significantly lower blood pressure, possibly preventing heart disease and stroke.We've known for some time that whole grains can support overall health, with studies suggesting that they might help with everything from lowering cholesterol levels to improving insulin sensitivity and decreasing cancer risk.
The new study published in the American Journal of Clinical Nutrition looked more closely at how whole grains might help improve heart health-by measuring blood pressure, cholesterol levels, markers of inflammation, and insulin sensitivity in 206 people between ages 40 and 65. All of the people were at somewhat high risk for heart disease; some were overweight, most were relatively inactive, and many had metabolic syndrome (a cluster of heart disease risk factors) or moderately elevated cholesterol levels.
After four weeks of eating a diet that included only refined grains, the people were split into two groups. One group was prescribed a diet rich in whole grains, including either three servings of whole wheat foods per day (70 to 80 grams of whole wheat bread and 30 to 40 grams of whole wheat cereals) or one serving of whole wheat and two servings of oats per day. The other group was instructed to continue eating refined grains.
Lowering blood pressure one bite at a time
After 12 weeks, systolic blood pressure decreased significantly among those people eating whole grains compared with those in the refined grains group. Reducing blood pressure by this amount could translate to a 15% drop in the incidence of heart disease and a 25% decrease in stroke.
Markers of inflammation and insulin sensitivity were not that different between groups, but cholesterol levels actually went down slightly in the refined grains group.
Intake of several vitamins, including vitamins B6 and D, was much lower in the whole grains group, presumably because of fortification of the refined grains. "Such fortification did not appear to have any cardiovascular benefits, however," said the study's lead author, Paula Tighe, MD. "This may indicate that the potential bioactivity of the micronutrients is more marked when part of the natural grain product is present compared with the fortified foods."
Getting your grains
Making whole grains a regular part of your diet is easier than ever, with whole grain versions of virtually every food popping up on grocers' shelves everywhere. Whole grain pastas are easy to find (and tastier than in the past), as are whole wheat and multigrain breads. White whole wheat flour can turn even the most finicky eater into a whole grain-lover.
(Am J Clin Nutr 2010;92:733-40)
Kimberly Beauchamp, ND, received her doctoral degree from Bastyr University, the nation's premier academic institution for science-based natural medicine. She co-founded South County Naturopaths in Wakefield, RI, where she practiced whole family care with an emphasis on nutritional counseling, herbal medicine, detoxification, and food allergy identification and treatment. Her blog, Eat Happy, helps take the drama out of healthy eating with real food recipes and nutrition news that you can use. Dr. Beauchamp is a regular contributor to Healthnotes Newswire.Copyright 2013 Aisle7. All rights reserved. Aisle7.com
- Ratings and Reviews
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Reviewed by 1 customer
Displaying review 1
Pros
- Adaptable
- Easy To Take
- Effective
- Good Value
- Great Taste
- Nutritional
- Quick Snack
- Tastes Good
Cons
Best Uses
- As A Snack
- Everyday Use
- Instead Of Pasta
- Instead Of Pilaf
- Instead Of Potatoes
- Instead Of Rice
- Meal Replacement
- Men
- Weight Loss
- Women
Comments about Bob's Red Mill Whole Grain Quinoa:
Before you cook...put the amount that you want to cook in a ceramic or plastic container, fill with cold water, stir and let sit for up to 5 minutes. Drain through a very fine strainer (may be metal), refill with cold water and stir, strain again. You don't have to let it sit for 5 minutes if you are rushed. The main thing is to do this until the strained water runs clear.Add the rinsed Quinoa, fresh cold water, broth, almond or soy milk or juice. The possibilities are endless! I also do not add as much liquid as the recipe on the package calls for because we like a little more texture to it. I always add a little salt and other seasonings. Bring to a light boil, stirring constantly, reduce to lowest heat and cover. I turn off the heat after 10 minutes of cooking and let it sit covered until we are ready to eat. This leaves more nutrients. May also be cooked in the microwave, covered...for less time of course. I have used Quinoa in just about every recipe...it is that adaptable! The Quinoa Flour, pasta and mixes taste great too! (Warning....never skip the rinsing process completely. If you do skip it, the Quinoa will have a metal, bitter taste.)
Displaying review 1
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