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Contact Supplier| Sizes available | The size depends on the type of product traded |
|---|---|
| Raw Material Used | Quinoa |
| Special Features | Medical studies show that quinoa reduces important disease such as cholesterol and cardiovascular problems. Reduces blood sugar and supplies antioxidants. |
| Applications | Normally this product needs to be boiled before eating. Works as a substitute of rice and it is very tasty if eaten as salad with cheese and vegetables |
| Price | The price depends on each product and volume traded |
| Industries where this product is used | Food, bakery, desserts, etc. |
| Colors & packaging available |
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| Physical Chemical Analysis | |
| Purity | 99.95% |
| Moisture | 12.0% Max. |
| Nutritional Value of White and Red Quinoa | |
| Composition | Value |
| Proteins | 15.90% - 23.00% |
| Fat | 7.40% |
| Energy (Cal/100 gr.) | 380.04% |
| Ash | 2.74% |
| Carbohydrates | 62.46% |
| Crude Fiber | 3.20% |
| Saponine content | 0.08% |
| Microbiological Analysis | |
| Foreign matter | Max. 0.1% |
| Insect Damage | Max. 0.5% |
| Live or Dead Insects | None |
| % Serious Damage | Max. 0.5% |
| Mineral Substances | Max. 0.01% |