Peru showed the best of its range of organic products at Biofach fair in Germany

We continue to present the international community, effectively our exports organic products …. of Peru for the world !!!

Expoalimentaria Perú

In order to promote and position of organic products in the international market, especially within Europe, a total of 26 Peruvian exporters of agricultural area, participated in the fair Biofach Germany, ranked as the leading event dedicated to organic products.

National exportable supply that was exhibited from 10 to 13 February this year in the city of Nuremberg was based on products such as coffee, maca, sacha inchi, Brazil nuts, lucuma, quinoa, cañihua, chia, ginger, banana, yacón and purple corn. Business expectations Peruvian delegation hopes to build together is US $ 23 million.

In this regard, the head of the Ministry of Foreign Trade and Tourism (MINCETUR), said that “every day people are more concerned about their health and the foods that contribute to their well-being such as quinoa, maca, Sacha Inchi, among others”.

During the past year, Peru joined relevant international shipments to organic products worth US $ 379 million.

The main popular products were coffee, bananas, cacao, quinoa, jojoba, mango and lucuma, which were dispatched in order of importance to the United States, the Netherlands, Germany, Belgium, among others.

Source: enlinea.pe

Introducing Our pineapple drink with Quinoa Light!!!

Now in the local market you can find our new drink of pineapple with Quinoa Light !!!

Pineapple  Quinua Light

This product is developed not only with the need to hydrate and consume a fruit drink, but we achieved with the combination of fruit and our golden bean, a rich, healthy and nutritious for all consumers and sweetened with Stevia balance.

Its properties Pineapple are some:

It is rich in carbohydrates, as they are slowly absorbed gives us energy for longer.

Pineapple contains minerals like iron, magnesium, iodine, zinc and manganese.

It has vitamins A, B and C group, making the pineapple an excellent source of antioxidants that fight free radicals and slow aging.

Up to 85% of the pineapple is water, that means that you satisfied, will keep well hydrated and provides very few calories (about 55 per 100 grams).

This fruit helps to eliminate or burn fat, being highly recommended and beneficial for people with cellulite, overweight or obese.

Pineapple has anti-inflammatory properties, which is very beneficial in cases of arthritis or gout.

Its fiber helps cleanse the body and to regularly go to the bathroom, so help us prevent constipation.

A mineral that has pineapple, potassium, facilitates the removal of liquids by its diuretic effect and prevents edema. Moreover and purifies and detoxifies the body.

Pineapple strengthens our immune system so that it can respond appropriately to attacks by pathogens.

If you suffer from anemia or want to avoid it, the pineapple is a fruit that enhances the absorption of iron, include it in your diet.

Exerts an anticoagulant effect in the blood, helping fluidificarla and prevent clots, so people with poor blood circulation would benefit by eating pineapple.

If you’re dieting or want to watch your weight, pineapple or pineapple is an excellent companion for their satiating quality, to remove fluid and debug providing few calories.

The pineapple is highly recommended as a diuretic, to combat colds, rheumatism or hypertension.

It promotes healing and wound healing.

Some properties of quinoa:

f we compare the quinoa with most cereals, it contains many more proteins and fats, although the latter are mostly unsaturated, highlighting the presence of omega 6 and omega 3.

We must also emphasize its high fiber intake because it can reach 15 grams per 100 grams, being mostly insoluble fiber such as typically have seeds.

If we refer to the micronutrients, quinoa highlights the content of potassium, magnesium, calcium, phosphorus, iron and zinc from minerals, while also offering B vitamins in appreciable quantities yvitamina E with antioxidant function.

Quinoa power used as a cereal, is especially beneficial in the diet of people with celiac disease, because it contains no gluten.

Also, because they are high in fiber and protein intake increased for cereals, quinoa has a low glycemic index, which makes it ideal for people with diabetes who want to lose weight or eating healthy.

It is also of great help to control blood cholesterol levels, since their fiber and unsaturated lipids favoring the lipid profile in the organism.

For this and many other reasons our drink of pineapple with Quinoa not only refreshes, but nourishes and helps the body to take vitamins and proteins necessary for good nutrition.

Welcome to the family INKA MILLENNIUM !!!

 

 

Source: ecoagricultor.com, Vitonica.com

Quinoa tortillas

Let’s start the week with a quick and easy dish to prepare, but especially nutritious recipe here that are sure to like.

 

Quinoa Tortillas

In this post I teach them how to prepare quinoa tortillas rich in protein, gluten-free, golden brown, finite and with an aroma of roasted garlic and cilantro love.

Super easy to do, go ahead and try them.

Ingredients:

1 cup quinoa
3-4 tablespoons of cassava flour
1 1/2 teaspoon salt
4 cloves garlic, minced or grated
Cilantro and parsley to aromatize

Preparation:

Thoroughly wash the quinoa and let it soak for 1 day, discarding the water up to 3 times, so neutralizaremos phytic acid. Then put in a pot (where you usually make rice) 1 cup quinoa with 2 cups of water over high heat, leading to boil, then lower the heat and let the grain is soft and dry the water. When ready, let cool and mix in a bowl with cassava flour, salt, garlic and herbs to form a “paste” and can do a consistent ball; let stand 10 minutes, covered with a cloth napkin style of grandmothers.

Then you take a “prensamasa” and cover with plastic wrap or reuses a plastic bag to do but have prensamasa, you can use 2 plates, make balls with the “mass of quinoa” and flatten or prénsalas until 2mm thick. Take them to fire on a nonstick, over high heat, turn and turn until golden and ready.

They are delicious with avocado, beans, to accompany a salad or use as pizza dough. In this case it replaces the parsley and cilantro by oregano and basil.

Source: Images and texts saschafitness.com

RECIPE: Quinoa Salad with Granada, cheese and cherry tomatoes.

In this holiday season that much meat is consumed, here an opportunity to accompany a nutritious and healthy salad …

Quinoa Salad and tomatoes

Quinoa Salad

Ingredients

For 2 people:
  • A glass of quinoa (black, white or red).
  • Cherry tomatoes.
  • Burgos cheese or Philadelphia.
  • Pomegranate.
  • Extra virgin olive oil
  • Lemon juice.
  • Spices to taste.

Instructions:

Quinoa is a pseudocereal and a great source of minerals and proteins. It is a very complete and easy to digest food, and caters for celiacs. You can choose as a starter, as a side dish or even as a main ingredient for desserts.
To prepare this recipe wash the quinoa for a few minutes before boiling to remove the bitter taste that has this cereal.
We boil the quinoa adding 3 cups of water simmer for 20 minutes. Then let cool.
Cut the cherry tomatoes, cheese and took Granada beads and add it to the quinoa.
Mix the juice of half a lemon with extra virgin olive oil and spices we choose and add to the dish when serving.
Source: Text and images mujerhoy.com

Christmas Together

In these days of celebrations, friendship, love and happiness we express our greetings for Christmas …

 

The Team Inka Millennium.

Inka Millennium directory is part of EJECC 2015

Inka Millennium to support the 2015 Meeting of young entrepreneurs took as a commitment to continue the initiatives presented addressing climate change …

We must be aware of the effects that leave you with our business, we can do, we must do, we must change so that our carbon footprint is shrinking.

Climate Change

Here his postulate

An entrepreneur of the new millennium is aware of the social and environmental impacts generated by their decisions, not only socially responsible in the workplace, but knows to move that knowledge and best practices to the nearby environment instilling values, demonstrating responsibility and protecting the environment .

Fat diets cause certain cells devour our neural connections

Another reason to change our eating habit, eating natural, organic, Light products, help improve our body. Here is an interesting article …

 

Diets high in fat and obesity occur at the same time altering the microglia, the immune cells of the brain, they begin to eat uncontrollably connections of neurons. This was verified a US study in mice, but also with a healthy diet, you can quickly return to normal operation.
When a high-fat diet makes us obese, also appears to cause the normally bustling brain immune cells (microglia) become sedentary and begin to consume the connections between neurons, scientists say

Source: www.tendencias21.net

 

Quinoa Burger

As many of our post we seek to provide relevant information to our customers. Here we accompany an article about a product with quinoa and the trend is still rising feed better every day.

hamburguesa de quinua

 

Quinoa burger its way into the culinary revolution of Peru and hopes to make the big leap into the world, now that the World Health Organization linked the consumption of processed meats with cancer.

“The quinoa burger appears as an option in search of a new stage,” he told AFP the famous chef Gaston Acurio, promoter of the movement that has put on the world map to Peruvian cuisine.

Acurio knows from experience. In his Lima restaurants, the veggie burger is slowly eating away the land to the meat, although it remains the absolute quasi queen.

In its local two types of burgers consumed. One is a pie croquette quinoa, also known as quinoa, lentils, beets, amalgamated with lima beans and yogurt dip and decorated with lettuce, tomato and mango chutney, which explodes in the mouth. It called Miss World.

The other is a croquette broccoli and quinoa salad drenched with Nikkei, wasabi sauce, pepper cream and onion rings. Pleasure for the diner is indisputable, but their consumption levels pale compared with the meat sold in Papacho’s restaurant specializes in hamburgers.

“The most popular hamburger meat sold 16,500 pieces per month, while the quinoa reaches 300,” he told AFP Diego Alcantara, chef of the restaurant.

“We opted for the quinoa why more and more people who eat less meat comes,” he said Alcantara.

Quinoa, popularly known as ‘the golden grain of the Incas’ by its Andean origin and its energizing properties, still has a long way to go to replace the popular processed meat burgers sold in fast food chains.

Although the controversial WHO report in late October not imply a call to stop eating meat altogether, uncertainty opens a space for alternatives to a healthier diet.

In the words of Acurio, quinoa consumption could help create a balance with consumption of red meat, in line with world environmental watchdog.

“The balance (understood) as the new world of cuisine that is delicious, nutritious, conscious and sustainable. In this case, it is to seek moderation in the consumption of meat (red) for health and environmental reasons, “he said.

The occasion may then favorable, according to the chef, to use “quinoa burger as delicious tool to open a window where everything is ‘hamburgueseable’, not only the quinoa, whole plant world”.

Ignacio Medina, food critic for the Spanish daily El settled in Lima Country warns that products which gives the earth are not without risk.

“I agree that quinoa can be an alternative, it is very nutritious, but has been introduced in the Peruvian coast that have never grown, adding herbicides and fumigándola” he says in a talk with AFP.

“In plants there are also large amounts of toxic substances. All foods are suspect. WHO should start talking about diets and balance. There is no substitute for anything, there must be balance. Is a false debate launched by WHO in its report, “said the specialist.

 

Source : biobiochile.cl   image: quinua.pe

RECIPE: Corn salad with lettuce, tomato, egg, broccoli and our WHITE AND RED QUINOA

Always accompany our Supply natural, rich and nutritious products. Easy to make and with high protein. And what better with Quinoa Inka Millennium !!!

QUINOA SALAD

Now we prepare simple steps in a rich and nutritious fresh salad.

INGREDIENTS:

  • 1 medium lettuce.
  • 3 tomatoes.
  • 4 eggs cooked.
  • 1 small broccoli
  • 1 boiled corn.
  • 1/2 cup red and white quinoa
  • 1 lemon.
  • Salt and pepper.
  • 1 teaspoon olive oil

PREPARATION:

  • Wash lettuce leaves with water, remove excess water and chopping hands (no knife) by placing first in the bowl.
  • Cut the tomatoes into slices (if they wish to remove the shell.
  • Eggs cook for 8 minutes and then cut into 4 pieces each.
  • Broccoli and boil the corn with a little water in a pot until cooked, then transfer to a container with water and ice to prevent overcooking and lose their fresh color.
  • In another pot cook for 10-15 minutes, the white and red quinoa in equal parts (4 tablespoons per quinoa per serving), then drain in a colander and cool water.
  • Garnish with eggs, broccoli and shelled corn, putting to end the Cold Quinua mixed.
  • Season with salt and pepper to taste, and add the lemon sole discretion.
  • Finally add the olive oil to taste and READY !!!

To enjoy excellent fresh and nutritious quick salad.
Serves: 4

PREP TIME: 15 to 20 minutes

We should do and how to read Nutrition Facts.

In our daily use several processed food products, from preparing a special breakfast to dinner. We must realize the importance of learning to read and interpret food labels that we consume.
Like many companies, we work with quality products and natural inputs, handle a light line and worry about lead consumers gluten-free products (like quinoa), and 0% sugar jams and nectars. See more data to consider when purchasing food.

Inka Millenium

aprender a leer etiquetas
What should we look for a label?
In addition to displaying the name of the product it is essential to buy a food pay attention to the date of maturity or expiration of the product, as well as, its ingredients and way of conservation.
Knowing this information will help you choose the ingredient suitable for our diet, that is, if we are allergic to any ingredient discard this food immediately, as well as, if we plan to use it within a week and the expiration date is indicated for the next three days.
Look at the way conservation is essential for a healthy and safe dish, because there are certain products that once opened should not stay long in the refrigerator or kept at certain temperature must not fall into the risk of contamination.
As the theme calls us, we can not fail to describe what we see on the labels in the area of ​​nutritional product information. In addition to the ingredients, there must pause to the following data on calories and macronutrients
Portion consumed: this can give us an idea of ​​the size of the ration that we ingest. There are products that we eat less than one serving and there are others, such as potato chips or other snacks, where the serving size listed on the package is usually much lower than what we consume.
Kcal or energy contribution: here need to consider the available energy from the portion previously visualize if the amount we consume the ration is similar to that indicated on the package. Otherwise, you should estimate the portion based on how much we eat and thence calculate energy intake paying attention to the calories provided by 100 grams.

This last fact must always be taken into account if we want to reduce the caloric density of the diet. Since a product that has more than 200 Kcal per 100 grams is concentrated in energy and favor a diet of high energy density, while a food whose calories do not exceed 100 Kcal per 100 grams will help reduce caloric density the diet.
Fat intake: the total fat intake is important and for that we must attend to the grams of fat per 100 grams of food, being always recommended that the product does not exceed 30%. Although if we want a low-fat diet ideally choose ingredients with less than 10 grams of fat per 100 grams of food. Also, especially when fat intake is significant, we can not stop looking at what the fat that gives the food is, as the predominance of saturated fats will talk a inadvisable product if we care for the health and blood cholesterol, while a product whose fat is mostly monounsaturated and polyunsaturated fatty acids will be beneficial to the organism as a whole.

We can not forget to look if it has trans fats, for this, we will look closely at the nutritional information and also review your ingredients: if among them hydrogenated or partially hydrogenated vegetable oil, the product has trans fats.
Intake of carbohydrates: also visualize per 100 grams and in some cases, detailed what the total carbohydrates are sugars, it is advisable that most of the products we buy do not present more than 10% sugar. If not described what are complex carbohydrates and simple sugars or what hydrates, we can refer to the ingredients and see if you have sugar, fructose, sucrose or honey among its ingredients. If these names appear in the list of ingredients it is because the product contains simple sugars and should be considered in the case of people with high cholesterol or diabetes, for example.
Other details to consider nutrition labeling
In addition to the calories and macronutrients we should consider other data of nutritional labeling that can help us achieve a healthy diet, they are:
Fiber: fiber intake is essential because it speaks indirectly of the glycemic index of food, that is, of how long it takes to digest and raise blood sugar in the body, as well as the amount of fiber affects our intestinal health, the body’s defenses and satiety we experience when consuming food. Every day we consume about 30 grams of fiber, therefore, a product with good proportion of fiber should contain about 10 grams of fiber per 100 grams of product.
Sodium: sodium intake of a food specially interested for those with hypertension or cardiovascular problems should take a low sodium diet. To do this, it is easier to look at the contribution per 100 grams of product and choose those that provide less than 200 mg of sodium per 100 grams of food a product with more than 200 mg of sodium per 100 grams is considered high in sodium and more than 1 gram per 100 grams is considered very rich in salt or sodium food.
Calcium: your contribution is interesting because of the great need of the organism in this nutrient if we retain the good neuromuscular functioning and healthy bones and teeth. A product with more than 100 mg calcium per 100 grams is considered calcium source.
What is the percentage of the daily value or% DV?
We often see in the nutritional information next to the nutrient amount provides a data feed called% DV, which is no more than the percentage that covers certain ration of food intake recommendations for one person.
That is, every day an adult requires approximately 2000 Kcal is advised to consume certain amount of sodium, calcium, fat, sugar and others. Based on this value it indicates how much contributes (in percentage) a serving of food that are displayed.

Thus, a food that has over 20% of Kcal VD is high, since only the consumption of it covers 20% of the calories you need daily.
How to interpret what the labels say
Often food packages have names such as “low sodium” or “low sugar” but we know if this thing is real or for us to draw our own conclusion by looking at the nutrition information on food, we show you how interpret what they say about the food nutrient labeling:
On the sodium content:
It is considered high salt 1 gram or more per 100 grams or 500 mg sodium or more per 100 grams.
It is considered low salt 0.25 grams or less per 100 grams or 100 mg or less sodium per 100 grams.
On total fat:
20 grams or more is considered high per 100 grams
It is considered moderate from 5 to 20 grams of total fat per 100 grams
It is considered low when it is less than 5 grams per 100 grams of food.
On sugar:
10 grams or more considered high sugar per 100g
It is considered moderate from 2 to 10 grams of sugar per 100 grams
It is considered under less than 2 grams of sugar per 100 grams.
Knowing this information will help us know what to read and how to interpret the information food labeling, to favor the development of healthier dishes that help take care of our body.
After all, food is a major determinant of our health and it begins with the purchase of food which is then incorporated into the kitchen to give rise to consume tasty dishes.

Source: directoalpaladar.com

  • Publicidad