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

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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

Peruvian quinoa comes through the front door! the US

We have one of the best beans in the world, now recognized internationally, grains with very high nutritional value and is now recognized as the most complete food on the planet … Now after talks with US authorities our Quinoa entering that market with important recognition.
Inka Millenium.

 

QUINOA

QUINOA

Following a recent agreement between the US authorities and the Minister of Agriculture and Irrigation, Juan Manuel Benit was possible to include the Peruvian quinoa in the list of the 15 most important cereals exported to that country.

Although the measure will be implemented later this year and was taken in the context of the agreements reached with the health authorities in the United States, quinoa is already certified by the World Health Organization and the Academy of Sciences of the United States as the most complete and nutritious food.

With more than three thousand varieties, this grain has all the amino acids and is a source of vitamins, minerals, essential fats and fiber. It is a good food for children, seniors, athletes.

For its nutritional value, quinoa has 9 essential amino acids, making it a complete protein. It is rich in polyphenols -antioxidantes that protect against diseases-fiber, iron, zinc, selenium and vitamin E. Replaces the white or brown rice and quinoa will earn twice as much protein and iron.

With quinoa you get the same nutrition if consumed meat, no saturated fats. 9 essential amino acids containing become a complete protein.

One cup of quinoa has 8 grams of protein and 5 grams of fiber. Foods high in fiber is processed more slowly, keeping satisfied and energized longer.

Quinoa is consumed as a grain but a seed. It contains no gluten and has the protein found in many cereals-so it is ideal for celiac intestinal allergies or who have intolerance to this protein feed patients.

 

Source: washingtonhispanic.com

For Mom prepare a Quinoa Burger !!!

Quinoa is a superfood. And it’s a chance to pamper Mom on her day with this recipe. Is so rich and nutritious cooking !!!

Quinoa Burger

Quinoa Burger

 

Quinoa is a superfood. And it’s a chance to pamper Mom on her day with this recipe. Is so rich and nutritious cooking !!!
Quinoa burger

Ingredients:

  • – ½ k (1.2 lb) of quinoa, soaked in water from the previous day
  • 4 eggs
  • – 1 cup flour
  • – 2 cloves garlic, finely chopped
  • – 1/3 cup onion, finely chopped
  • – Ground pepper, to taste
  • – 2 tablespoons oil, approximately
  • – 12 slices of edam cheese or the like
  • – Hot dog sausages, thinly sliced
  • – 50 g 1 ¾ oz black olives, seeded, cut into strips
  • – 1 pepper, seeded and deveined, cut into thin strips
  • – Salt
  • – Oregano, powder
  • – Aji no moto
  • – Pepper

Preparation:

Drain well and dry quinoa. Heat the oil in a skillet and add the onion. Let cook until it becomes soft, add the garlic and chili pepper. Add the quinoa and cook, stirring, until cooked.

Then go all through a strainer into a container and mix with eggs, lightly beaten. Add the amount of flour needed to form a thick dough. Form, with this mixture burgers.

Heat oil in a pan and fry the burgers over low heat. Remove from pan and place on absorbent paper to remove fat. (Up to this point they can be frozen individually bagged properly).

Place on top of each burger (which will be consumed) 1 slice of cheese edam, 4 or 5 slices of hot dog sausage, 3 pepper strips, strips of olive. Sprinkle oregano and chili bike not over. Before serving, bring the preheated oven until hot hamburger and cheese melt slightly.

 

Source: yanup.com

To Mom on her day “Quinoa pudding and cinnamon”

For this celebration a dish for the occasion !!!

Quinoa pudding and cinnamon

Quinoa pudding and cinnamon!!!

 

 

Quinoa pudding and cinnamon

We love the rice pudding, but we have found a recipe that resembles the taste and texture. We do not know where to qualify creamy pudding with cinnamon and quinoa, is it a breakfast or a dessert “No matter! The same is delicious at any time. Quinoa grows a lot, if you decide to prepare other dishes with this ingredient, we teach you how to cook like an expert.

For 2-3 servings

Ingredients

  • 2 cups milk
  • ¼ cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 teaspoon nutmeg
  • 1 cup quinoa
  • Honey

Preparation

Bring the milk, sugar, vanilla, cinnamon, salt and nutmeg to a boil in a skillet over medium-high heat.

Add the quinoa. Reduce heat and simmer for 20-25 minutes, stirring occasionally.

Serve with a drizzle of honey.

 

Source: entornointeligente.com

Quinoa Stew with Anchovy

Quinoa Stew with Anchovy

Andean grains contribute to the growth and development of
our children.

 

Ingredients:

1 ¾ cup quinoa.
½ kg anchovy.
¼ cup vegetable oil.
½ pcs. medium onion.
½ pcs. medium tomato.
2 thin slices of cheese.
1 pc of medium potato.
¼ cup of flour.
1 piece of lemon.
¼ cup bread crumbs.
½ cup peas.
Garlic, chili pepper, pepper, iodized salt, cilantro.

Preparation:

1. Rinse quinoa well and cook
2. Make a dressing with onions, garlic and chili pepper until golden. Season with salt and pepper. Add chopped tomatoes and cook.
3. Pour dressing and potatoes chopped into pieces quinoa, stir and let it take point.
4. Remove from heat and pour the chopped cheese.
5. Bathe anchovies with lemon juice, season with salt and pepper, pass flour and breadcrumbs. Fry in oil over low heat.
6. Serve quinoa with pieces of fried anchovies with peas and add chopped cilantro.

Nutritional content per serving:

  • Calories: 761 Kcal.
  • Protein: 35.8 g
  • Iron: 10.4 mg
  • Retinol: 30.4ug
  • Zinc: 3.9 mg

Source: National Institute of Health

 

 

Quinoa Recipe Tapada

New highly nutritious quinoa recipe !!!

INGREDIENTS

2 ½ cup quinoa.
2 cloves of garlic.
1 tablespoon oil.
½ kg beef.
1 medium onion.
1 tablespoon red pepper sauce.
2 eggs and 2 tablespoons raisins.
8 olives and parsley leaves.
2 tomatoes, 1 lemon.
Salt.

PREPARATION

Parboiled quinoa. Prepare a dressing with oil and crushed garlic. When browned add the boiled quinoa, water and salt. Cook for ten minutes.

Let stand. Fry the garlic, crushed chili pepper, onion and ground beef cubes.

Add water as you have little juice added raisins, olives and parsley.

Simmer ten minutes. To serve a mold coated with oil, half filled with quinoa, place the filling and cover with quinoa, press well and unmold. Serve.

Recipe of the National Institute of Health.

Quinoa Cakes and remoulade sauce

Croquetas de Quinua

 

Ingredients

For the croquettes

350 gr of bacon
200 g flour
150 g butter
50 g parmesan
125 g of onion
125 gr pore
125 gr of cream
2 g Pepper
5 g salt
100g of cooked Quinoa
120g egg
100 gr of flour for breading
100 gr of panko

For the sauce remolade

120 gr mayonnaise
20 g of tomato concassé
10g sugar
10 gr of capers
10g coriander
10 gr shallot
10 ml lemon
4 g of spice
10 ml lime juice
5 ml of tabasco
10 gr of sour ceam

Preparation

For the croquettes

Cook the quinoa in boiling water for 10 minutes in cold reserve. Chop the onion, leeks and bacon. In a saucepan heat the butter with a drizzle of olive oil to prevent burning and fry the previous hash until done. Pour the flour with a hand cream just leche.Incorporar of the remainder to prevent drying.

In a bowl mix the cream with cream and grated Parmesan previously until well blended. Arm croquettes 35 grams each and empanizarlas with flour, egg and panco. Fry in abundant oil.

 

For the sauce

Chop vegetables in minibrunoise, mix all ingredients and correct seasoning. Eat with the croquettes.

Source: Hello Magazine Peru

 

 

2015 Trends in packaging pouches coffee capsules and maximum sustainability

In these times where innovation and technology is developing rapidly, we can now take benefit of end users and sustainability as well explained in the accompanying article.
We since 2013 we use this type of packanging in our products …
Innovation in packaging is the order of the day on food and drinks. Get a nicer, more sustainable and practical product is an ongoing challenge. As part of this trend include innovations and major releases into 3 main categories: pouches, coffee capsules and sustainable packaging; Lu Ann Williams stressed as Director of Innovation Innova Market Insights in its report on the “Keys of innovative packaging in 2015”.


packaging 2015

 

1) Pouches
The exponential growth in the number of packaging for food and beverages packaged in “pouch bag” in Europe has grown rapidly since 2010. In past figures increased to 2.5% in 2010 of new products in pouch to 4.0% in 2014 .
An important feature of the format in this category is its easy-open, located in one corner facilitating the way to serve the product. The package also allows more room for innovation in product presentation and to give more information.
The three product groups with older releases are:
Pet Food 20%
Food for babies 11%
Snacks and light meals 10%
Pets
In 2014 20% of new pet food products were packaged in pouches, This is 11% more than in 2010. In fact pouch format in 2014 became the number one type of packaging for pet food.
You Drink
As for baby food new releases pouch format increased from 5.2% in 2010 to 15.8% in 2014. These releases pureed fruits and vegetables and pouches that can be heated in microwave are included.
Snacks and light meals
In 2014 58% of new type products snacks seeds and nuts were packed in pouch. Paando in 2010 from 4.6% to 8.1% in 2014. Its easy to reseal the package and manter the original product freshness is one of the criteria by which we have chosen this type of package.

Tendencias en packaging 2015  pouches  cápsulas de café y máxima sostenibilidad

Refreshing Drinks
Other interesting examples of innovation is in sparkling beverages. In the picture we see three products: Belgium, Holland and Austria.
Tendencias en packaging 2015  pouches  cápsulas de café y máxima sostenibilidad2

2015 Trends in packaging pouches coffee capsules and maximum sustainability

 

 

2) Coffee capsules
The number of capsules from Europe has grown exponentially. In 2010 releases were located by 2.3% and in 2014 reached 21.8%.
Nestlé launched between 2010 and 2014 17% of the coffee capsules market.
The number of patents coffee capsules peaked in 2012. Another key point has been the popularity of providing consumers greener capsules or solutions to recycle more and better materials. By ejemploo the ECC (Ethical Coffee Company) launched biodegradable capsules. Meanwhile Nespresso in turn promoted a program for the collection and recilcado of their capsules. Turn a joint project between BASF, Sappi and Innovia created an ecological solution also fully biodegradable capsules.
3) Sustainable Packaging
Sustainability is at the foot of innovation and is becoming a value that often stands out more than the product. Here are three important examples of sustainable packaging: Valio, a container of Tetra Pak made with 100% renewable materials (Finland), Castor Sugar Daddy in its packaging which highlights its ecological character as it is made with 90% plant material (France) and Odwalla smoothie whose packaging is created with 100% renewable material and is recyclable.
2015 Trends in packaging pouches coffee capsules and maximum sustainability
Source: clubdarwin.net

 

 

10 Benefits of Chia

This gallery contains 1 photo.

  Surely you have recommended chia add to your water or your smoothies, but do you really know what you benefit? Here we say. This ancestral seed was one of the favorites for the Aztecs and Mayans for their great advantages when using it in your meals to have traveled …

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Choco Quinoa

CHOCO QUINUA

 

 Ingredients:

4 bars:

  • 1.5 cups of quinoa
  • 1/4 cup honey
  • 1/4 cup peanut butter
  • 25 grams of chocolate

You must wash 3 times quinoa with water by stirring well to remove saponin exterior (it is bitter and can be toxic in excess). Then place it in a pan over medium heat for toasted, about 15 minutes. Subsequently, outside the fire you add the hot honey and peanut butter. Pour the mixture into a tupperware lined with foil and sprinkle with melted chocolate. You let it cool to room temperature. Once cool bars can cut the size you like.
To make it different, melt chocolate with butter and toast you add quinoa. You dump it in a tupperware lined with foil and let it cool.
Source: Quinoa.pe

 

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