400 grams
Give your cakes, biscuits and other recipes a slight nutty flavour. Quinoa is rich in protein and fiber and naturally free of gluten, though it may contain traces of gluten and is not certified gluten-free.
Next to its high protein content, is quinoa also rich in folic acid, manganese, vitamin B and many other important trace elements. Check the nutritional value, the benefits and recipes of quinoa flour down below in the tabs.
Farmers Arjen and Winny grew this quinoa at a field surrounded by forests and mixed flower strips. With this quinoa you support biodiversity.
Complete product details
Details
At a glance:
- Great for baking
- A nutty flavour
- Wholemeal
- Saponin free
- High protein
- Grown in The Netherlands
- Long shelf-life
Detailed information:
- Produced in: Lochem, The Netherlands
- Produced by: Arjen van Buuren and Winny van Buuren-Tessers
- Field objective: Grain rich field ( 4 of 6 years grain crop)
- Certificates: Organic certified
- Processed by: Van De Bilt Zaden en Vlas and Ekoto
- Transport mode to warehouse: Transporter van
- Bulk storage: Multi-layered paper bags of 25 kg
- Packaging: unbleached kraft paper bag
- How to recycle: Refill packaging with paper and carton
Cooking
Quinoa flour can be used as a primary ingredient when baking. When using quinoa flour often a shorter baking duration or lower temperatures are needed.
Bread baking: Quinoa can replace wheat flour in a recipe, but a dense bread will be obtained due to the lack of gluten. Yeast, egg or starch can help to increase the fluffiness.
Pancakes: Quinoa flour is great in pancakes.
Wraps: Combine quinoa flour with oat flour for tasty wraps.
Nutrition
Quinoa is considered super healthy, as the seeds are loaded with protein and fibres. Not less important is the availability of vitamin E, B1, B6, folium acid, phosphorus, magnesium and iron.
Quinoa also contains all 9 essential amino acids (building blocks of protein).
This product may contain traces of gluten.
| Nutritional value | per 100 gram | Per portion (50 g) | RI* |
| Energy | 1538 kJ (367 kcal) | 769 kJ (184 kcal) | |
| Fat | 6 g | 3 g | |
| Of which saturated | 0.8 g | 0.4 g | |
| Carbohydrates | 60 g | 30 g | |
| Of which sugar | 3 g | 1.5 g | |
| Fibre | 7 g | 3.5 g | |
| Protein | 14 g | 7 g | |
| Salt | 0.01 g | 0 g | |
| Potassium | 732 mg | 366 mg | 37% |
| Phosphorus | 435 mg | 218 mg | 62% |
| Magnesium | 198 mg | 99 mg | 53% |
| Iron | 6.2 mg | 3.1 mg | 44% |
| Zinc | 2.7 mg | 1.4 mg | 27% |
| Copper | 0.4 mg | 0.2 mg | 40% |
| Manganese | 2.4 mg | 1.2 mg | 120% |
| Vitamin E | 3.8 mg | 1.9 mg | 32% |
| Thiamin/vitamin B1 | 0.62 mg | 0.31 mg | 56% |
| Vitamin B6 | 0.53 mg | 0.27 mg | 38% |
| Folic acid/ vitamin B9-B11 | 197 µg | 99 µg | 99% |
*Reference intake of an average adult ( 8400 kJ/2000 kcal) per 100gr
Sustainability
When we think of quinoa, we often think of its origin from South-America. Which is totally fair! Though, quinoa is actually a very close relative to a common European weed, called Goosefeet. And therefore also quinoa can perfectly grow in north-western Europe! So, now we do not have to ship it halfway across the world and we are not contributing any longer to the desertification that often comes along with quinoa production in South-America.
The Dutch agricultural landscape majorly consists of 5 crops. Grains and also pseudo-grains, like quinoa, are not in that top 5. Whilst most of our calories come from exactly these kernel producing crops. Having a broader diversity of crops in a landscape increases resistance, wildlife habitat and the health of our soils.
All with all, technical phrases to say: Let's produce a wide spectrum of food locally when we can. Your food choices make this possible!
Producer
In the east of the Netherlands, in the middle of a beautiful country estate named Velhorst, small diverse fields make up the landscape in which Arjen and Winny produce a wide variety of crops and manage a herd of different farm animals.
The quinoa was grown on a 1.4-hectare field, surrounded by deciduous forests with a 3-meter wildflower barrier in between.
