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Unlike vegetable and fruits, how quinoa looks probably doesn't matter to consumers at all. Given this is the case, selection criteria will focus more on nutriti
by jsnk 13y ago
Unlike vegetable and fruits, how quinoa looks probably doesn't matter to consumers at all. Given this is the case, selection criteria will focus more on nutrition numbers which they can advertise easily (20g OF PROTEIN!!!) than looks.
- mc32 13y agoHow does that explain white rice vs. brown rice preferences, or glutinous rice vs longgrain, etc. People have preferences for some characteristics in something which would seem to be very ordinary. Maybe quinoa is different, but who knows, at this point. Maybe it's like oats. Oats are oats are oats, for most people, I think (except for the cutting vs rolling process)
- jsnk 13y agoI am not attempting to explain why every kind of food is selected for certain criteria for whatever reason. I am not also saying that you either select to for looks or nutrition. It's a matter of degree and compromise between different criteria. For quinoa particularly, I think it happens to be a type of food that largely guides people's preference based on nutrition rather than looks.
- twstws 13y agoI expect quinoa will be selected for environmental tolerance first. Given how difficult it is to grow in th US, top priority would be getting consistent high yield in North American conditions. Breeding has to meet the farmer's needs before you start considering the consumer.
- mc32 13y agoI had not thought about that perspective, but that makes a lot of sense. Thanks!
- iopq 13y agobrown rice tastes bad and has anti-nutrients that block absorption of B vitamins and minerals like magnesium
- gnoway 13y agoNot sure about the anti-nutrients, but the 'tastes bad' part is entirely subjective. I prefer brown rice, and I think it tastes fine.
- zem 13y agoat any rate, it tastes very perceptibly different from white rice.
- mc32 13y agoTrue, so unless the quinoa is the same (flavor, texture, cooking, etc) across different varieties, people might prefer lower yield vars or nutritionally poorer varieties.
- derleth 13y ago> brown rice tastes bad To you, maybe. I prefer it, mainly because it has a taste, especially compared to white rice. Also, trying to live on white rice can lead to beriberi because white rice, shorn of the husk, bran, and germ, is vitamin B1 (thiamine) deficient: http://en.wikipedia.org/wiki/Beriberi http://en.wikipedia.org/wiki/Beriberi > has anti-nutrients that block absorption of B vitamins and minerals like magnesium This is the first I've heard of this. This source seems to contradict it: http://web.mit.edu/athletics/sportsmedicine/wcrvitamins.html http://web.mit.edu/athletics/sportsmedicine/wcrvitamins.html > THIAMIN (B1) > Food Sources > Fortified breakfast cereal or wheat germ breakfast cereal, soybeans, peanuts, sunflower seeds, peanuts, brazil nuts, whole grains, pork, oatmeal, whole wheat, hazelnuts, brown rice, rye, pinto beans, red beans, millet, buckwheat, frozen peas, walnuts, garlic, pumpkin seeds, potatoes, chicken. This source also doesn't mention it, and it's all about the nutritional deficiencies of rice, including brown rice: http://www.ask.com/explore/negative-nutritional-value-rice-5680 http://www.ask.com/explore/negative-nutritional-value-rice-5... The closest it comes is a warning about inhibiting the uptake of zinc and iron. In fact, it explicitly calls out the vitamin B content of brown rice as being very good, especially compared to white rice. So, do you have any sources to share with us?
- deleted 13y ago[deleted]