Crispy Puffed Quinoa – Organic

Organic Crispy Puffed Quinoa is made by gently heating whole quinoa grains until they expand into light, crunchy puffs. With a nutty flavor and airy texture, it’s a versatile ingredient that can be enjoyed on its own as a snack or used to add crunch to salads, yogurt, and baked goods.

Convenient and ready to use, this gluten-free pantry staple blends easily into snack mixes, bars, and cereals. Its light, crispy bite makes it a delicious way to add texture and flavor to both sweet and savory recipes.

Organic Crispy Puffed Quinoa 

Z Natural Foods takes pride in bringing our customers a wide range of foods from around the globe in their most versatile forms, and our light, toasty, crispy puffed quinoa is no exception.

While quinoa has a fluffy, al dente texture with a nutty flavor profile, the versatility of our crispy puffed version is unmatched. 

Our crispy puffed quinoa enhances the texture and consistency of your dishes, making them unforgettable. Creating a crunchy and toasty puffed quinoa yields a shelf-stable end product with endless creative potential. 

Indeed, a puffed version of quinoa represents a modern way to consume this food. However, it also represents how the advancement of technology can create shelf-stable products that save you from the long cooking process, with incredible potential for limitless product development applications and more convenient ways to use them, which were never possible before.

Our mission is to provide customers with great-tasting, highly functional foods that have limitless applications in their most versatile form, supporting a variety of lifestyles. We proudly introduce one of the newest members of our diverse line of functional foods: Z Natural Foods’ Crispy Puffed Quinoa.

Fun Facts about Quinoa

1. While quinoa is called a grain, it is actually a seed within the same family as beet, spinach, and chard.
2. Quinoa contains around 220 calories and five grams of fiber per cup.
3. Quinoa has been cultivated for over 5,000 years in the Andean region and is considered the mother grain by the Incas. 
4. Quinoa is one of the few ‘grains’ that provides all nine essential amino acids. 
5. While quinoa provides 8 grams of protein per cup, it is not a complete protein.
6. While it has been said that there are over 100 varieties of quinoa, the three most common colors are red, white, and black.
7. Rinsing quinoa before cooking helps remove the bitterness.
8. Quinoa is a very versatile grain that is used to create pasta, baked goods, beer, and dairy-free milks.
9. While we’ve all heard of oatmeal or Cream of Rice, quinoa bowls are a great alternative.
10. In South America, quinoa is often added to soups.
11. Quinoa is a resilient crop, drought-resistant, and can be cultivated in a wide range of environments.
12. National Quinoa Day is June 30th.
13. The largest quinoa seed weighed over 0.2 grams.

Quinoa: A good source of protein?

When examining the foundation of human health, the macronutrient protein is at the top of the list. Whether building healthy muscle tissue or supporting a wide array of essential bodily functions, vital amino acids found in various forms of protein are the critical building blocks to support these foundational aspects and necessary processes.

Here are some facts about proteins and amino acids.

1. There are 20 different amino acids that your body needs for various functions.
2. Eleven of the twenty are produced by the body, called non-essential amino acids, and we must get the other nine (called essential amino acids) from food because the body can’t produce them.
3. Amino acids are organic compounds and building blocks your body uses to make protein.
4. A food is considered a complete protein when it contains all nine essential amino acids in appropriate ratios (Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, and Valine). However, a food can be considered an incomplete protein if one or more of the essential amino acids are insufficient, even if all nine EAAs are present. 

Here is what we know about basic physiology and protein metabolism.

1. Proteins are not stored for later use.
2. The body converts excess protein into glucose or triglycerides to supply energy or build energy reserves.
3. When we eat a complete source of protein, the body breaks it down into amino acids to create muscle protein, as well as a host of other proteins, for use in enzymatic reactions. Enzymes are essentially protein molecules.
4. The nine essential amino acids also act as regulatory signaling molecules.

At the center of all this confusing information is the process of protein synthesis. In order to understand protein synthesis, we need to examine the role of the amino acid L-leucine in this process.

In simple terms, protein synthesis is the process by which cells make protein by assembling amino acids and bonding them into specific polypeptide sequences. This process occurs in two stages: transcription (Copying DNA into RNA) and translation (Using RNA to make protein). Once the polypeptide chain is synthesized, it forms the finished protein.

So, how does the amino acid L-leucine play a role in this essential process? 

Leucine has been reported to increase protein synthesis by increasing the phosphorylation of proteins involved in the mTOR signaling pathway, a key regulator of cell growth and metabolism. Phosphorylation is critical in regulating the cell cycle, growth, and apoptosis. mTOR also regulates cell proliferation, autophagy, and apoptosis. However, much like inflammation, with mTOR, balance is the key, as too much or too little can potentially cause various health issues.

While Quinoa as a stand alone food contains all nine essential amino acids, depending on the source of the seeds, it is shown to have inconsistent amounts of Lysine and Leucine, creating an imbalanced amino acid profile.  So, while, by its basic definition, quinoa is touted as a complete protein source, its biological value and ability to support protein synthesis are not quite up to par. Remember that a food can be considered an incomplete protein if one or more of the essential amino acids are insufficient, even if all nine EAAs are present. How inadequate is defined in the above case is through the amino acid score. The score is calculated by dividing the content of individual EAAs in food protein by the content of the same amino acid in the reference pattern.

Fatty acid profile of Quinoa

Quinoa is also an outstanding source of essential fatty acids and is said to have the best profile of all grains. There are two primary types of fats: saturated and unsaturated. Structurally speaking, saturated fats have no double bonds, whereas unsaturated fats have one or more of these bonds. A fat with one double bond is considered monounsaturated, whereas if it has more than one, it is polyunsaturated.

Polyunsaturated fats are broken down into two classes: Omega-3 and 6 fatty acids. An important point to understand is that while specific foods may be higher in a particular type of fat, all foods contain a mixture of saturated, mono, and polyunsaturated fats. Quinoa is an excellent source of polyunsaturated fatty acids, the most abundant one being omega-6 linoleic acid. However, quinoa contains around 4 grams of fat per cup, and around 55-63% of quinoa’s fatty acid profile comes from the Omega-3 fatty acid Alpha linoleic acid (ALA), making quinoa a well-balanced source of Omega-3 fatty acids. The average oil composition of quinoa seeds was mainly composed of linoleic acid (60.1%), oleic acid (20.5%), palmitic acid (9.8%), and α-linolenic acid (6.5%).

The following was stated in a study discussing the effects of dietary ALA on reducing cardiovascular risk factors, including inflammation and lipid profile imbalances, in individuals with hypercholesterolemia.

1. Alpha-linolenic acid (ALA) reduces the risk of cardiovascular disease (CVD), possibly by favorably altering vascular inflammation and endothelial dysfunction.
2. Inflammatory markers, lipids, and lipoproteins were assessed in hypercholesterolemic subjects (n = 23) fed two diets low in saturated fat and cholesterol and high in PUFA, varying in ALA (ALA Diet) and linoleic acid (LA Diet), compared with an average American diet (AAD).
3. The ALA Diet provided 17% energy from PUFA (10.5% LA; 6.5% ALA); the LA Diet provided 16.4% energy from PUFA (12.6% LA; 3.6% ALA); and the AAD provided 8.7% energy from PUFA (7.7% LA; 0.8% ALA).
4. The ALA Diet decreased C-reactive protein (CRP, P < 0.01), whereas the LA Diet tended to decrease CRP (P = 0.08).
5. Although the two high-PUFA diets similarly decreased intercellular cell adhesion molecule-1 vs. AAD (-19.1% by the ALA Diet, P < 0.01; -11.0% by the LA Diet, P < 0.01), the ALA Diet decreased vascular cell adhesion molecule-1 (VCAM-1, -15.6% vs. -3.1%, P < 0.01) and E-selectin (-14.6% vs. -8.1%, P < 0.01) more than the LA Diet.
6. Changes in CRP and VCAM-1 were inversely associated with changes in serum eicosapentaenoic acid (EPA) (r = -0.496, P = 0.016; r = -0.418, P = 0.047) or EPA plus docosapentaenoic acid (r = -0.409, P = 0.053; r = -0.357, P = 0.091) after subjects consumed the ALA Diet.
7. The two high-PUFA diets decreased serum total cholesterol, LDL cholesterol, and triglycerides similarly (P < 0.05). The ALA Diet decreased HDL cholesterol and apolipoprotein A-I compared with the AAD (P < 0.05).

Therefore, it was concluded that “ALA appears to decrease CVD risk by inhibiting vascular inflammation and endothelial activation beyond its lipid-lowering effects.”

Is quinoa a resistant starch?

Fiber makes up around 10% of quinoa’s dry weight. A cup of cooked quinoa gives you about five grams of fiber, of which 90% is insoluble.

Resistant starches are typically formed when starch-containing foods are cooked and cooled. 

This occurs due to a process known as retrogradation, which happens when the amylose and amylopectin chains in cooked, gelatinized starch realign as they cool. Cooling these foods in the refrigerator overnight or for several days has been said to increase starch-resistant content. While not explicitly confirmed, it is generally accepted that reheating resistant starches at temperatures below 140°F is believed not to destroy their prebiotic qualities.

However, foods in their unripened stages also contain these resistant starches.

It is generally agreed upon that three types of resistant starches exist.

1. Resistant Starch Type 1: Seeds, legumes, and grains fall into this category. Your small intestines have trouble digesting the starches within them.
2. Resistant Starch Type 2: These are non-gelatinized particles that the small intestines can slowly digest, but not before much of it escapes into the large intestines. This category includes green bananas, raw potatoes, and high-amylose corn.
3. Resistant Starch Type 3: This type is cooked in water until fully hydrated, and the starch dissolves in the water, reforming into structures that are difficult to digest after cooling. This category includes bread, cooked potatoes, and processed foods.
4. Resistant Starch Type 4: A starchy food that is chemically modified to make it resistant to digestion.

A review titled “Resistant Starches for the Management of Metabolic Diseases” examined preliminary animal studies and human clinical trials, discussing the effects of resistant starches on metabolic conditions. The following was summarized: Data from both models support the role of resistant starches in improving various metabolic issues, although further research is needed to understand their specific effects. Therefore, it was concluded that “the studies presented in this review offer new insights into the potential pathways by which resistant starches enhance metabolic health, including modulation of the gut microbiota, gut peptides, circulating inflammatory mediators, innate immune cells, and the bile acid cycle.”

In simple terms, quinoa is an RS4 starch that can be modified by using citric acid, which binds to the starch, making it difficult to digest. It should also be noted that if you cook, cool, and reheat any starch, it can become resistant starch. Therefore, by nature, quinoa is not a resistant starch. However, if it is modified, it can become one.

Quercetin: The Unsung Hero of Quinoa

Quercetin is considered the primary flavonol and one of the most critical flavonoids in quinoa, averaging 21 milligrams per 100 grams. This compound is being aggressively studied for its ability to support a healthy aging process through multiple mechanisms of action. In one human study, quercetin demonstrated its ability to inhibit inflammation by increasing peroxisome proliferator-activated receptors (PPARs), which have been shown to antagonize nuclear factor kappa B (NF-κB), a protein complex at the top of the inflammation cascade that controls the transcription of DNA, cytokine production, and cell proliferation.

In another human study, quercetin was found to inhibit glucose uptake by increasing the activation of AMPK. This enzyme plays a role in cellular energy homeostasis, activating the uptake of glucose and fatty acids when cell energy is low. The activation of AMPK stimulates Akt (also known as protein kinase B), which regulates glucose metabolism, and glucose transporter 4 (GLUT4), which is responsible for glucose uptake in fat and muscle cells.

In a review discussing the therapeutic potential of quercetin as a cardiovascular agent, it was stated, “Quercetin exhibits significant heart-related benefits such as inhibition of LDL oxidation, endothelium-independent vasodilator effects, reduction of adhesion molecules and other inflammatory markers, the protective effect on nitric oxide and endothelial function under conditions of oxidative stress, prevention of neuronal oxidative and inflammatory damage and antiaggregant platelet effects.”

Summary of Important Information

Z Natural Foods handpicks specific ingredients for our customers based on three concepts to provide the best possible quality product, supporting optimal well-being.

1. Versatility
2. History of safe and effective usage
3. Strong evidence of positive research outcomes in human

Important summary points

1. While Quinoa, as a stand-alone food, contains all nine essential amino acids, depending on the source of the seeds, it has been shown to have inconsistent amounts of Lysine and Leucine, creating an imbalanced amino acid profile.
2. While, by its basic definition, quinoa is touted as a complete protein source, its biological value and ability to support protein synthesis are not quite up to par.
3. Quinoa contains around 4 grams of fat per cup, and around 55-63% of quinoa’s fatty acid profile comes from the Omega-3 fatty acid Alpha linoleic acid(ALA), making quinoa a well-balanced source of Omega-3 fatty acids.
4. The average oil composition of quinoa seeds was mainly composed of linoleic acid (60.1%), oleic acid (20.5%), palmitic acid (9.8%), and α-linolenic acid (6.5%).
5. Fiber makes up around 10% of quinoa’s dry weight. A cup of cooked quinoa gives you about five grams of fiber, of which 90% is insoluble.
6. Quercetin is considered the primary flavonol and one of the most critical flavonoids in quinoa, averaging 21 milligrams per 100 grams.
7. In simple terms, quinoa is an RS4 starch that can be modified by using citric acid, which binds to the starch, making it difficult to digest.  Therefore, by nature, quinoa is not a resistant starch. However, if it is modified, it can become one.

Suggested Use: Eat by the handful or sprinkle on salad or other dishes.

Miscellaneous Facts about our Organic Golden Royal Quinoa

Ingredients: Organic Quinoa.

Certifications: Certified USDA Organic.

Parts Used: Whole Seeds.

Botanical Name: Chenopodium Quinoa Willdenow.

Origin: Grown and harvested in Peru, Puffed in the USA, and packaged with care in Florida, USA.