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Since 6000 years, Quinoa is a vital staple food for Andean people. The Incas called quinoa her “mother grain”. For them, the grains fruit was a natural energy source – like the Europeans of wheat and rice for Asians.

The fast-growing plant are grown from yellow, red, brown or white seeds. They are tasty and very digestible. The Incan grain is today the most valued in the health-conscious consumer trend, because of its excellent nutritional values: Quinoa is a very good source of protein and convinces with a high percentage of essential amino acid lysine. Also essential vitamins and minerals, iron and calcium are found in higher than average dose.