In some parts of the world, the word “to eat” literally means to eat rice. All the varities of rice are available throughout the year, supplying as much as half of the daily calories for half of the world’s population.
The standard for the most wheat products in the United States, noodles and pastas, baked goods like rolls or biscuits and cookies – means that 40% of the original wheat was removed, and only 60% is left. Unfortunately, the 40% that gets removed includes the bran and the germ of the wheat– it’s most nutrient-rich parts. In the process of making 60% extraction flour, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorous, zinc, copper, iron and fiber lost.
Researchers have recently taken a close look at certain antioxidant phytonutrients in quinoa, and two flavonoid—quercetin and kaempferol—are now known to be provided by quinoa in especially concentrated amounts. In fact, the concentration of these two flavonoids in quinoa can sometimes be greater than their concentration in high-flavonoid berries like cranberry or lingonberry.