Quinoa. These grains are the seeds of the quinoa (Chenopodium quinoa) herb plant. It has been used in South America for hundreds of years and is eaten cooked or ground into a flour to make bread or pasta. It is a rich source of iron and vitamin B1 (thiamin). Since it is not a true cereal grain,it does not contain gluten and therefore is used as a gluten-free alternative to cereals | |
Licence : | Droits gérés |
Crédit: | Science Photo Library / De Schwanberg, Victor |
Taille de l’image : | 5118 px × 3412 px |
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