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the seeds are processed to remove the outer coating that contains bitter-tasting saponins. They are gluten-free.
Generally, the seeds are cooked the same way as rice and can be used in a wide range of dishes. The leaves are sometimes eaten as a leaf vegetable,
much like amaranth, but commercial availability of quinoa greens is limited.
When cooked, the nutrient composition is comparable to common cereals like wheat and rice, supplying a moderate amount of dietary fiber and minerals.
Quinoa is a complete source of protein, and contains all nine essential amino acids.
The Food and Agriculture Organization of the United Nations declared 2013 to be the “International Year of Quinoa”.
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