Biblio

Nom latin :chenopodium quinoa

 

Noms français : quinoa, ansérine quinoa, riz du Pérou, petit riz du Pérou.

 

Nom anglais :quinoa.

 

photo : http://home.worldonline.dk/garrido/chenopodium/quinoa.htm

 

 

 

 

 

Plante annuelle ou vivace, de 0,6 à 0,8 m, fortement pileuse.
- Tige rougeâtre
- Feuilles pétiolées, parfum aromatique légèrement camphré, ovales-lancéolées.
- Fleurs verdâtres, apétales, en panicules.
- Fruit : akènes à petites graines brunâtres

 

 

Source : http://www.hippocratus.com/pages/detail_plante.asp?ID=che002

 

 

 

 

 

 

 

 

 

 

 

 

Etymologie

Histoire

 

 

photo : http://www.bo.ird.fr/

 

 

 

Origine : Etats-Unis, Mexique

Source : http://www.hippocratus.com/pages/detail_plante.asp?ID=che002

 

Quinoa est le nom de la plante en langue quechua.

Cette culture traditionnelle des hauts plateaux d'Amérique du Sud a été redécouverte récemment. Comme le haricot, la pomme de terre et le maïs, elle était à la base de l'alimentation des civilisations précolombiennes, mais, contrairement à ces dernières, elle n'a pas retenu l'attention des conquérants espagnols à cause de sa teneur en saponine qui la rend amère sans traitement et du fait que la farine qui en est tirée n'est pas panifiable.

Source : http://fr.wikipedia.org/wiki/Chenopodium_quinoa

 

 

Localisation

Origine

 

 

Céréale secondaire qui supporte l'altitude, l'ansérine quinoa est cultivée essentiellement dans les pays andins

 

Source : http://www.fao.org/WAICENT/faoinfo/economic/FAODEF/FAODEFF/H19F.HTM

 

 

Propriétés

Utilisations

photo : http://www.bo.ird.fr/

 

 

 

La quinoa se fait remarquer du point de vue nutritionnel car il est riche en protéines (14% il surpasse sur ce plan les autres céréales à l'exception du blé), et est une bonne source de fer, calcium, phosphore et sélénium, oligo-éléments, vitamines B et E, acides gras poly-insaturés et surtout en acides aminés. C'est une des rares graines à contenir les 8 acides aminés essentiels. Un produit de remplacement très intéressant pour les personnes allergiques au gluten, car il n'en contient pas! L'expérience a montré que toutes les personnes carencées par une alimentation dénaturée retrouve la forme et plus d'endurance après avoir consommé du quinoa pendant quelques semaines.

La consommation de quinoa est recommandée pour:

-Complémenter l'alimentation en acides aminés essentiels.

-Renforcer l'organisme.

-Combattre la fatigue.

Il n’y a  pas de donné qui indiquerait que le gluten se trouve dans les plantes de cette famille. Il n’y a alors, pas de raison de se concerter sur l’utilisation du quinoa par les personnes atteintes de la maladie cœliaque. Un rapport non-documenté indique que le quinoa a été consommé sur une période de plusieurs mois par plusieurs personnes ayant la maladie cœliaque sans effet négatif .

Le quinoa est un grain très nutritif et donc un alternatif très utile pour le blé, le seigle, l’orge, et l’avoine dans la diète des cœliaques. Il est notamment plus fort en protéines, gras, fibre, calcium et fer que la plupart des céréales. Son contenu relativement haut des acides lysinique et suphuraminique font qu’il est un bon supplément pour le riz, le maïs et les fèves soya. Le quinoa est réputé pour avoir une saveur de noix semblable à celle du riz sauvage.

Source : http://www.celiac.ca/facceptability%20of%20grains.html

 

 

 

 

De même famille

 

Image:Quinoa-graines.jpg

photo : http://fr.ekopedia.org/Quinoa

 

 

Famille : Chenopodiaceae

Genre : Chenopodium

Autres espèces :

-c.vulvaria-voir dossier

-c.ambrosioides-voir dossier

-c.amaranticolor-voir dossier

-c.rubrum-voir dossier

-c.graveolens-voir dossier

-c.murale-voir dossier

-c.ficifolium-voir dossier

-c.botrys-voir dossier

-c.album-voir dossier

Références

[1-167]

 

 

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110.    Brooks, M. and G. Bruening, A subgenomic RNA associated with cherry leafroll virus infections. Virology, 1995. 211(1): p. 33-41.

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112.    Hehn, A., et al., The small cysteine-rich protein P14 of beet necrotic yellow vein virus regulates accumulation of RNA 2 in cis and coat protein in trans. Virology, 1995. 210(1): p. 73-81.

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