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Quinua Real Orgánica

Organic Royal Quinoa

The Royal Quinoa (Chenopodiun Quinoa, Wild) is a “pseudocereal” due to its high carbohydrate content, predominantly starch (60 -70%) causing it to be used as a cereal but being however gluten free. Royal quinoa is a grain with high nutritional value that has been grown in the Andean region for thousands of years. Quinoa crops are highly resistant to the main adverse abiotic factors such as drought, frost, saline soils, these very factors contributing to make this grain a high-quality competitive food in comparison with other cereals.

The importance of Royal quinoa in the diet of human beings lies in its high protein quality, containing all 20 amino acids and particularly lysine, a vital amino acid for the growth of brain cells. Additionally, quinoa provides high percentages of minerals and natural vitamins, especially Vitamins A, D, B1, B2, B6, folic acid (another vitamin of the B group), niacin, calcium, iron and phosphorus, ensuring thus the  RDI (Recommended Daily Intake).

Orgánic Royal Quinoa
Intact whole grains >99,0%
Size 1.70 a 1.40 mm
Color Pearly white
Grains of different color 1 %
Foreign matter up to 0.25 %
Saponin Maximally 120 mg/100g
Packaging Kraft paper, Big Bag, polypropylene and cardboard
Unit Weight 1000 kg, 25 kg, 25 lb and 500 gram
Volume 20 metric tons. In 20’ containers
Production capacity 4000 metric tons/Year

 

Nutritional Information
Parameter Value Units
Energy 380 Kcal
Water <13 %
Protein >13,32 %
Fiber > 3,5 %
Fat > 6,01 %
Carbohydrates > 70,05 %
Thiamine > 2,37 mg
Riboflavin > 4,46 mg
Niacin > 1,06 mg
Iron > 5,70 mg
Potassium >0,89 %
Calcium > 119,3 %
Phosphorous > 285,2 %

Grano de Quinua

 

Keywords
Scientific Name Chenopodium Quinoa Wild
Origin South Bolivian Altiplano
Family Chenopodiacea
Variety Royal
Vegetative period 150 a 210 days
Soil requirements Sandy and Sandy loam, low organic matter content and pH between 7,2 - 8,2.
Producing departments Oruro, Potosí, La Paz
Sowing season August - October
Harvesting season May - June
Altitude 3200 up to 4000 meters above sea level
Crop yield 0.6– 1.2 metric ton/ha

 

Varieties

Nutritional Information: Red Quinoa
Parameter Value Units
Energy 380 Kcal
Water <13 %
Protein 10,61 %
Fiber 6,60 %
Fat 5,37 %
Carbohydrates 71,4 %
Iron 3,1 mg
Calcium 102,2 mg
Phosphorous 250,0 mg

 

 

Quinua

 

Varieties

Nutritional Information: Quinoa Pre-Cooked
Parameter Value Units
Energy 398 Kcal
Water <11 %
Proteín 11,99 %
Fiber 3,21 %
Fat 5,91 %
Carbohydrates 74,29 %
Iron 4,7 mg
Calcium 105,97 mg
Phosphorous 331,05 mg

 

Nutritional Information: Tri - color quinoa
Parameter Value Units
Energy 401 Kcal
Water 13 %
Proteín 13,72 %
Fiber 5,78 %
Fat 5,21 %
Carbohydrates 75,2 %

 

Derivates

Composition per 100 gr of edible portion.

 

Nutritional Information:Quinoa Flakes
Parameter Value Units
Energy 394 Kcal
Water <13 %
Protein 12,04 %
Fiber 3,66 %
Fat 5,8 %
Carbohydrates 71,4 %
Iron 85,34 mg
Calcium 5,77 mg
Phosphorous 445,29 mg

 

Nutritional Information:Quinoa Flour
Parameter Value Units
Energy 394 Kcal
Water <13 %
Protein 12,04 %
Fiber 3,66 %
Fat 5,8 %
Carbohydrates 71,4 %
Iron 85,34 mg
Calcium 5,77 mg
Phosphorous 445,29 mg


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