quinoa
American Heritage Dictionary:
Top
qui·no·a
(kĭ-nō'ə, kēn'wä) 
n.
n.
- A goosefoot (Chenopodium quinoa) native to the Andes and cultivated for its edible seeds.
- The high-protein dried fruits and seeds of this plant, used as a food staple and ground into flour.
[American Spanish quínoa, from Quechua kinua, kinoa.]
Visual Food Lover's Guide:
Top
Quinoa
quinoa
A plant originally from South America that produces tiny grains about 1∕16 in. (2 mm) in diameter. Depending on the variety, the outer layer of the quinoa grain can be transparent, pink, orange, red, purple or black. Quinoa found in food stores is generally yellowish. Quinoa grains contain a large germ that holds most of its nutrients. They are covered in saponin, a soapy and bitter resin that needs to be removed before they are edible.
Serving Ideas
Quinoa can be substituted for most other cereals and grains and replaces rice. It is cooked as a porridge or added to soups, pies and croquettes. Ground quinoa is added to breads, cookies, puddings, crepes, muffins and pasta dishes. Quinoa grains are very low in gluten. They can be grown and used in the same way as alfalfa sprouts.
Quinoa leaves are cooked in the same way
as spinach.
In South America, quinoa is used to make the alcoholic drink chicha.
Storing
At room temperature: place the quinoa in an airtight container, in a
cool and dry place.
In the fridge: ground, 3-6 months.
Cooking
Cook 1 part quinoa grain to 2 parts liquid (about 15 min). The grains stay slightly crunchy after cooking and do not stick together. The texture is reminiscent of caviar and the taste is nutty.
Nutritional Information
| raw | |
| water | 9% |
| protein | 5.2 g |
| fat | 2.3 g |
| carbohydrates | 27.6 g |
| per 3.5 oz/100 g | |
Good source: copper, zinc and phosphorus.
Contains: riboflavin, thiamine and niacin.
Quinoa contains more protein than most cereals, and these proteins are higher quality, as their amino acids are more balanced. It is higher in lysine, methionine and cystine; it is a food that complements other cereals, legumes, nuts and seeds well.
Preparing
Rinse the quinoa under running water and let it drain; if it leaves a bitter taste in the mouth when it is raw, it is because it still contains saponin. To remove this substance, wash carefully, rubbing it under running water until the water no longer froths up.
Browse other cereals and grains:
Browse other foods: Vegetables | Legumes | Fruits | Nuts and Seeds | Seaweeds | Mushrooms | Cereals and Grains | Fish | Crustaceans | Mollusks | Herbs, Spices and Seasonings | Meats | Variety Meats | Delicatessen Meats | Poultry | Dairy Products | Sugars, Cocoa and Carob | Fats and Oils | Binders and Leavenings | Coffee, Tea and Herbal Teas
An annual herb, Chenopodium quinoa (family Chenopodiaceae), a native of Peru, and the staple food of many people in South America. These plants, grown at high altitudes, produce large quantities of highly nutritious seeds used whole in soups or ground into flour, which is made into bread or cakes. The seeds are also used as poultry feed, in medicine, and in making beer. In the United States the leaves are sometimes used as a substitute for spinach. See also Caryophyllales.
Top
Glutinous seeds of the south American plant Chenopodium album, used in Chile and Peru to make bread. A 100-g portion is a rich source of iron and vitamin B1; a good source of protein; a source of calcium, vitamin B2, and niacin; supplies 350 kcal (1470 kJ).
Top
[KEEN-wah] Although quinoa is new to the American market, it was a staple of the ancient Incas, who called it "the mother grain." To this day it's an important food in South American cuisine. Hailed as the "supergrain of the future," quinoa contains more protein than any other grain. It's considered a complete protein because it contains all eight essential amino acids. Quinoa is also higher in unsaturated fats and lower in carbohydrates than most grains, and it provides a rich and balanced source of vital nutrients. Tiny and bead-shaped, the ivory-colored quinoa cooks like rice (taking half the time of regular rice) and expands to four times its original volume. Its flavor is delicate, almost bland, and has been compared to that of couscous. Quinoa is lighter than but can be used in any way suitable for rice-as part of a main dish, a side dish, in soups, in salads and even in puddings. It's available packaged as a grain, ground into flour and in several forms of pasta. Quinoa can be found in natural food stores and some supermarkets.
Top
[Sp]
Herb (Chenopodium quinoa) which attains a height of 1.5m. The small green clustered flowers are succeeded by small fruits each containing a single seed. The seeds are boiled to make a kind of gruel called carapulque. Native to the Pacific slopes of the Andes over about 2400m above sea level in South America. Possibly locally domesticated by c.6000 bc, but in general, not widely domesticated until c.ad 500.
Columbia Encyclopedia:
Top
quinoa
quinoa (kēnwä'), tall annual herb (Chenopodium quinoa) of the family Chenopodiaceae (goosefoot family), whose seeds have provided a staple food for peoples of the higher Andes since pre-Columbian times. The plant resembles the related lamb's-quarters of North America; its seeds are threshed, winnowed, and prepared like grain. Quinoa is eaten boiled like rice, used in soup or porridge, toasted in the form of tortillas, or mixed with wheat flour for bread. It is also used for poultry and livestock feed and is fermented to make an alcoholic beverage called chicha, more commonly made from corn. The foliage is used for salad greens. In the Inca Empire, where only the potato was more widely grown, quinoa is said to have been sacred; the year's first furrows were opened ceremoniously with a gold implement. Attempts to establish the crop outside its native habitat have been unsuccessful. Quinoa is classified in the division Magnoliophyta, class Magnoliopsida, order Caryophyllales, family Chenopodiaceae.
Random House Word Menu:
Top
categories related to 'quinoa'
Wikipedia on Answers.com:
Top
Quinoa
For other uses, see Quinoa (disambiguation).
| Quinoa | |
|---|---|
 |
|
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Core eudicots |
| Order: | Caryophyllales |
| Family: | Amaranthaceae |
| Subfamily: | Chenopodioideae |
| Genus: | Chenopodium |
| Species: | C. quinoa |
| Binomial name | |
| Chenopodium quinoa Willd. |
|
Quinoa (
/ˈkiːnwɑː/ or /kɨˈnoʊ.ə/, Spanish: quinua, from Quechua: kinwa), a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. As a chenopod, quinoa is closely related to species such as beets, spinach, and tumbleweeds.
|
Contents
|
Overview
Derived from the Spanish spelling of the Quechua name kinwa or occasionally "Qin-wah", Quinoa originated in the Andean region of Ecuador, Bolivia, Colombia and Peru, where it was successfully domesticated 3,000 to 4,000 years ago for human consumption, though archeological evidence shows a non-domesticated association with pastoral herding some 5,200 to 7,000 years ago. [1]
Similar Chenopodium species, such as pitseed goosefoot (Chenopodium berlandieri) and fat hen (Chenopodium album), were grown and domesticated in North America as part of the Eastern Agricultural Complex before maize agriculture became popular.[2] Fat hen, which has a widespread distribution in the Northern Hemisphere, produces edible seeds and greens much like quinoa, but in smaller quantities.
The nutrient composition is very good compared with common cereals. Quinoa grains contain essential amino acids like lysine and good quantities of calcium, phosphorus, and iron.[3]
After harvest, the grains need to be processed to remove the coating containing the bitter-tasting saponins. Quinoa grains are in general cooked the same way as rice and can be used in a wide range of dishes. Quinoa leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is limited.
-
Quinoa greens. -
Quinoa before flowering. -
Quinoa in flower. -
Harvested quinoa seeds. -
A few Quinoa grains close-up.
Natural distribution
Chenopodium quinoa (and a related species from Mexico, Chenopodium nuttalliae) is believed to have been domesticated in the Peruvian Andes from wild populations of Chenopodium quinoa.[4] There are non-cultivated quinoa plants (Chenopodium quinoa var. melanospermum), which grow in the same area where it is cultivated; it is presumed that those are related to quinoa's wild predecessors, but they could instead be descendants of cultivated plants.[5]
History and culture
The Incas, who held the crop to be sacred,[6] referred to quinoa as chisaya mama or 'mother of all grains', and it was the Inca emperor who would traditionally sow the first seeds of the season using 'golden implements'.[6] During the European conquest of South America, the Spanish colonists scorned quinoa as 'food for Indians',[7] and even actively suppressed its cultivation, due to its status within indigenous non-Christian ceremonies.[8] In fact, the conquistadores forbade quinoa cultivation for a time[9] and the Incas were forced to grow wheat instead.[10]
2013 has been declared UN International Year of Quinoa[11]
Biology
Quinoa is a dicotyledonous, annual plant usually about 1–2 m high. It has broad, generally pubescent, powdery, smooth (rarely) to lobed leaves normally arranged alternately. The woody central stem is either branched or unbranched depending on the variety and may be green, red or purple. The panicles arise either from the top of the plant or from axils on the stem. The panicles have a central axis from which a secondary axis emerges either with flowers (amaranthiform), or bearing a tertiary axis carrying the flowers (glomeruliform).[12] The green, hypogynous flowers have a simple perianth and are generally bisexual and self-fertilizing.[12][13] The fruits are about 2 mm in diameter and of various colours — from white to red or black depending on the cultivar.[3]
Cultivation
Climate requirements
Quinoa is highly variable due to a high complexity of different subspecies, varieties and landraces (plants or animals adapted to the environment in which they originated). However, in general it is undemanding and altitude-hardy. It is grown from coastal regions (Chile) to over 4,000 m (13,120 ft) in the Andes near the equator. However, most of the cultivars are grown between 2,500 m and 4,000 m. Depending on the variety, Quinoa's optimal growing conditions are in cool climates with temperatures that range from 25°F/−3°C, during the night, to near 95°F/35°C, during the day. Some cultivars can also withstand lower temperatures without damage. Light frosts normally do not affect the plants at any stage of development, except during flowering. Mid-summer frosts often occurring in the Andes during flowering lead to sterilization of the pollen. Rainfall conditions are highly variable between the different cultivars, ranging from 300 to 1,000 mm during growing season. Optimal for Quinoa growth is well-distributed rainfall during early growth and development and dry conditions during seed maturation and harvesting.[12]
Soil requirements
Quinoa does best in sandy, well-drained soils with a low nutrient content, moderate salinity, and a soil pH of 6 to 8.5.
Agronomy
 |
This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (December 2011) |
Sowing
| World Quinoa Production – 2009 (thousand metric ton) |
|
|---|---|
 Peru |
40.0 |
 Bolivia |
28.3 |
 Ecuador |
0.7 |
| World Total | 69.0 |
| Source: UN Food & Agriculture Organisation (FAO) Current figures from FAO |
|
The seedbed must be well prepared and drained to avoid waterlogging. Normally in the Andes, Quinoa seeds are broadcast over land and raked into the soil. Sometimes it is sown in narrow, shallow soils.
Cultivation management
Yields are maximised when 150 to 180 lbs N/acre are available. The addition of phosphorus does not improve yield. In eastern North America, it is susceptible to a leaf miner that may reduce crop success; this leaf miner also affects the common weed and close relative Chenopodium album, but C. album is much more resistant.
Harvesting and handling
Harvesting is usually done by hand and rarely by machine, because of the extremely variable periods of maturity of native Quinoas, which increases difficulty of mechanization. So, an exact timing of harvest is important in order to avoid a high loss of grains due to shattering. The exact harvesting time is difficult to determine because panicles of the same plant mature at different times. The grain yield reaches comparable dimensions (often around 3 t/ha up to 5 t/ha) to wheat yields in the Andean areas. Handling involves threshing the seedheads and winnowing the seed to remove the husk. Before storage, the seeds need to be dried in order to avoid germination.[12]
Nutritional value
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,539 kJ (368 kcal) |
| Carbohydrates | 64 g |
| - Starch | 52 g |
| - Dietary fibre | 7 g |
| Fat | 6 g |
| - polyunsaturated | 3.3 g |
| Protein | 14 g |
| - Tryptophan | 0.167 g |
| - Threonine | 0.421 g |
| - Isoleucine | 0.504 g |
| - Leucine | 0.840 g |
| - Lysine | 0.766 g |
| - Methionine | 0.309 g |
| - Cystine | 0.203 g |
| - Phenylalanine | 0.593 g |
| - Tyrosine | 0.267 g |
| - Valine | 0.594 g |
| - Arginine | 1.091 g |
| - Histidine | 0.407 g |
| - Alanine | 0.588 g |
| - Aspartic acid | 1.134 g |
| - Glutamic acid | 1.865 g |
| - Glycine | 0.694 g |
| - Proline | 0.773 g |
| - Serine | 0.567 g |
| Water | 13 g |
| Thiamine (vit. B1) | 0.36 mg (31%) |
| Riboflavin (vit. B2) | 0.32 mg (27%) |
| Vitamin B6 | 0.5 mg (38%) |
| Folate (vit. B9) | 184 μg (46%) |
| Iron | 4.6 mg (35%) |
| Magnesium | 197 mg (55%) |
| Phosphorus | 457 mg (65%) |
| Zinc | 3.1 mg (33%) |
| Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database |
|
Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (18%). Nutritional evaluations of quinoa indicate that it is a source of complete protein.[14][15] It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration human occupied spaceflights.[16]
Saponin content
Quinoa in its natural state has a coating of bitter-tasting saponins, making it unpalatable. Most quinoa sold commercially in North America has been processed to remove this coating. This bitterness has beneficial effects during cultivation, as the plant is unpopular with birds and thus requires minimal protection.[17] There have been attempts to lower the saponin content of Quinoa through selective breeding to produce sweeter, more palatable varieties that have proven difficult due to cross pollination contamination.[18]
The toxicity category rating of Quinoa saponins are classified as a mild eye and respiratory irritant and a low gastrointestinal irritant.[19] The saponin is a toxic glycoside, a main contributor to its hemolytic effects when combined directly with blood cells. In South America, Quinoa saponin has many uses outside of consumption, which includes detergent for clothing and washing, and as an antiseptic for skin injuries.[20] High levels of oxalic acid in the leaves and stems are found in all species of the Chenopodium genus, but are also present in the related plant families of Polygonaceae and Amaranthaceae.[21] The risks associated with quinoa are minimal, provided it is properly prepared and leaves are not eaten to excess.
Preparation
|
|
This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (December 2011) |
Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.
Most boxed/pre-packaged quinoa has already been pre-rinsed for convenience, and cooking instructions therefore suggest only a brief rinse before cooking, if at all. If quinoa has not been pre-rinsed, the first step is to remove the saponins, a process that requires either soaking the grain in water for a few hours, then changing the water and resoaking, or rinsing the quinoa in ample running water for several minutes in either a fine strainer or a cheesecloth. Removal of the saponin helps with digestion; the soapy nature of the compound makes it act as a laxative.
One cooking method is to treat quinoa much like rice, bringing two cups (or less) of water to a boil with one cup of grain, covering at a low simmer and cooking for 10–15 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it (like al dente pasta). As an alternative, one can use a rice cooker to prepare quinoa, treating it just like white rice (for both cooking cycle and water amounts).
Vegetables and seasonings can also be added to make a wide range of dishes. Chicken or vegetable stock can be substituted for water during cooking, adding flavor. It is also suited to vegetable pilafs, complementing bitter greens like kale.
Quinoa can serve as a high-protein breakfast food mixed with honey, almonds, or berries; it is also sold as a dry product, much like corn flakes. Quinoa flour can be used in wheat-free and gluten-free baking.
Quinoa may be germinated in its raw form to boost its nutritional value. Germination activates its natural enzymes and multiplies its vitamin content.[22] In fact, quinoa has a notably short germination period: Only 2–4 hours resting in a glass of clean water is enough to make it sprout and release gases, as opposed to, e.g., 12 hours with wheat.[citation needed] This process, besides its nutritional enhancements, softens the grains, making them suitable to be added to salads and other cold foods.
Spelling, pronunciation, and variant names
This crop is known as quinoa in English and, according to the American Merriam-Webster dictionary, the primary pronunciation is disyllabic with the accent on the first syllable ( /ˈkiːnwɑː/ KEEN-wah).[23] It may also be pronounced with three syllables, with the stress on either the first syllable ( /ˈkiːnoʊ.ə/ KEE-noh-ə) or on the second ( /kwɨˈnoʊ.ə/ kwi-NOH-ə). In Spanish, the spelling and pronunciation vary by region. The accent may be on the first syllable, in which case it is usually spelled quinua [ˈkinwa], with quínoa [ˈkinoa] being a variant; or on the second syllable: [kiˈnoa]), in which case it is spelled quinoa. The name derives from the Quechua kinwa, pronounced in the standard dialect [ˈkinwa]. There are multiple other native names in South America:
- Quechua: ayara, kiuna, kuchikinwa, achita, kinua, kinoa, chisaya mama
- Aymara: supha, jopa, jupha, juira, ära, qallapi, vocali
- Chibchan: Suba, pasca
- Mapudungun: dawe, sawe
See also
References
- ^ Kolata, Alan L. (2009). "Quinoa". Quinoa: Production, Consumption and Social Value in Historical Context. Department of Anthropology, The University of Chicago. http://lasa.international.pitt.edu/members/congress-papers/lasa2009/files/KolataAlanL.pdf.
- ^ Smith, Bruce 1999 "The Emergence of Agriculture", W H Freeman & Co., New York. ISBN 0-7167-6030-4}
- ^ a b J. G. Vaughn & C. A. Geissler (2009). The new Oxford book of food plants. Oxford University Press.
- ^ Barbara Pickersgill (August 31, 2007). "Domestication of Plants in the Americas: Insights from Mendelian and Molecular Genetics". Annals of Botany 100 (5): 925–40. doi:10.1093/aob/mcm193. PMC 2759216. PMID 17766847. http://aob.oxfordjournals.org/cgi/content/full/mcm193v1.
- ^ Charles B. Heiser Jr. and David C. Nelson (September 1974). "On the Origin of the Cultivated Chenopods (Chenopodium)". Genetics 78 (1): 503–5. PMC 1213209. PMID 4442716. http://www.genetics.org/cgi/content/abstract/78/1/503.
- ^ a b Popenoe, Hugh (1989). Lost crops of the Incas: little-known plants of the Andes with promise for worldwide cultivation. Washington, D.C.: National Academy Press. p. 149. ISBN 0-309-04264-X. http://books.google.com/?id=jMlxpytjZq0C&printsec=frontcover&dq=Lost+crops+of+the+Incas#v=onepage&q=quinoa&f=false.
- ^ Gade, Daniel W. (1999). Nature and culture in the Andes. Madison: University of Wisconsin Press. p. 206. ISBN 0-299-16124-2.
- ^ Bailey, Garrick Alan; Peoples, James (2009). Humanity: an introduction to cultural anthropology. Belmont, CA: Wadsworth Cengage Learning. p. 120. ISBN 0-495-50874-8.
- ^ Bernice Kagan; Meredith McCarty (1995). Fresh from a vegetarian kitchen. New York: St. Martin's Press. p. 56. ISBN 0-312-11795-7.
- ^ Andy Turnbull (2005). We need to talk: about the future of Canada. Toronto: Red Ear Pub. p. 23. ISBN 0-9681258-5-9.
- ^ http://www.un.org/en/events/observances/years.shtml
- ^ a b c d Research Coun National Research Council (2005). The Lost Crops of the Incas: Little-Known Plants of the Andes with Promise for Worldwide Cultivation. http://www.amazon.com/dp/0894991973.
- ^ Reinhard Lieberei, Christoph Reissdorff & Wolfgang Franke (2007). Nutzpflanzenkunde. Georg Thieme Verlag. http://www.amazon.de/dp/3135304078.
- ^ "Full Report: Nutrient Data for 20137, Quinoa, Cooked". http://ndb.nal.usda.gov/ndb/foods/show/6430?fg=&man=&lfacet=&count=&max=&sort=&qlookup=&offset=&format=Full&new=.
- ^ "Nutrition Facts and Analysis of Quinoa, Cooked". http://nutritiondata.self.com/facts/cereal-grains-and-pasta/10352/2.
- ^ Greg Schlick and David L. Bubenheim (November 1993). "Quinoa: An Emerging "New" Crop with Potential for CELSS" (PDF). NASA Technical Paper 3422. NASA. http://ntrs.nasa.gov/archive/nasa/casi.ntrs.nasa.gov/19940015664_1994015664.pdf.
- ^ "Quinoa". Alternative Field Crops Manual. University of Wisconsin Extension and University of Minnesota. January 20, 2000. http://www.hort.purdue.edu/NEWCROP/AFCM/quinoa.html.
- ^ Masterbroek, H.D.; Limburg, H., Gilles, T. and Marvin, H. J. (2000). Occurrence of sapogenins in leaves and seeds of Quinoa (Chenopodium quinoa Willd).. New York, NY.: Journal of the Science of Food and Agriculture. pp. 152–156. doi:10.1002/(SICI)1097-0010(20000101)80:1<152::AID-JSFA503>3.0.CO;2-P.
- ^ "Quinoa". EPA. 2009. http://www.epa.gov/oppbppd1/biopesticides/ingredients/tech_docs/brad_097094.pdf.
- ^ "Quinoa". Issues in New Crops and New Uses Proceedings of the sixth National Symposium Creating Markets for Economic Development of New Crops and New Uses, Duane L. Johnson and Sarah M. Ward, 1993. Quinoa. p. 219–221. In: J. Janick and J.E. Simon (eds.), New crops. Wiley, New York.. the Center for New Crops & Plant Products, Purdue University. 1993. http://www.hort.purdue.edu/newcrop/proceedings1993/v2-222.html. Retrieved April 11, 1997.
- ^ Siener, Roswitha; Ruth Honow, Ana Seidler, Susanne Voss, Albrecht Hesse (2006). Oxalate contents of species of the Polygonaceae, Amaranthaceae and Chenopodiaceae families. Food Chemistry, Volume 98 Issue 2. pp. 220–224. doi:10.1016/j.foodchem.2005.05.059.. ISSN 0308-8146. http://www.sciencedirect.com/science/article/B6T6R-4GRH7CB-8/2/1d4d300198a06a524425ccd18eb547de).
- ^ Deep Nutrition: Why Your Genes Need Traditional Foods, Catherine Shanahan, MD, Luke Shanahan (2008) pp. 148–151
- ^ "Merriam–Webster Dictionary, quinoa". Merriam-webster.com. 2010-08-13. http://www.merriam-webster.com/dictionary/quinoa. Retrieved 2011-03-21.
External links
 |
Wikimedia Commons has media related to: Chenopodium quinoa |
 |
Wikibooks has a book on the topic of |
- Quinoa at the Open Directory Project
- The New York Times, article, march 2011: Quinoa’s Global Success Creates Quandary at Home
- The New York Times, Recipes for Health: Quinoa
- Chenopodium quinoa in South Italy: [1]
|
|||||
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
Post a question - any question - to the WikiAnswers community:
Copyrights:
American Heritage Dictionary
The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.
Read more
Visual Food Lover's Guide
Copyright © 2009 QA International. Published by John Wiley & Sons, Inc. Wiley and the Wiley logo are registered trademarks of John Wiley & Sons, Inc. and/or its affiliates in the United States and other countries. Used here by license.
Read more
McGraw-Hill Science & Technology Encyclopedia
McGraw-Hill Encyclopedia of Science and Technology. Copyright © 2005 by The McGraw-Hill Companies, Inc. All rights reserved.
Read more
Oxford Food & Nutrition Dictionary
A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved.
Read more
Barron's Food Lover's Companion
Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved.
Read more
Oxford Dictionary of Archaeology
The Concise Oxford Dictionary of Archaeology. Copyright © 2002, 2003 by Oxford University Press. All rights reserved.
Read more
Columbia Encyclopedia
The Columbia Electronic Encyclopedia, Sixth Edition Copyright © 2012, Columbia University Press. Licensed from Columbia University Press. All rights reserved. www.cc.columbia.edu/cu/cup/.
Read more
Random House Word Menu
© 2010 Write Brothers Inc. Word Menu is a registered trademark of the Estate of Stephen Glazier.
Write Brothers Inc.
All rights reserved.
Read more
Mentioned in
Year 5600 bce
(in Science & Technology)
Quinoa
(1999 Album by Tangerine Dream)
cereal grains
(culinary)
» More