Grain
Flake
Flake of Quinoa is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. plant ingredient with cultivar-driven sweetness, acid or starch. Handle by the moisture and perishability of quinoa: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. ripeness and cut size drive timing more than complex technique. Pairs with salt, fat, acid, herbs matched to the plant. Even thickness matters more than elaborate marinades for consistent doneness.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 2.62 g
- Saturated Fat 0.49 g
- Trans Fat 0 g
- Monounsaturated Fat 0.51 g
- Polyunsaturated Fat 1.27 g
- Cholesterol 0 mg
- Sodium 5.24 mg
- Salt 0.01 g
- Total Carbohydrate 69.4 g
- Dietary Fibre 5.71 g
- Total Sugars 1.02 g
- Complex / starch 61.1 g
- Protein 10.2 g
- Water 12.1 g
- Energy 331 kcal
- Water 12.1 g
- Carbohydrates 69.4 g
- Protein 10.2 g
- Fat 2.62 g
- Saturated Fat 0.49 g
- Monounsaturated Fat 0.51 g
- Polyunsaturated Fat 1.27 g
- Omega-3 0.13 g
- Vitamins 62.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.35 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 4.58 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.28 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 33.2 µg
- Vitamin C 2 mg
- Vitamin E 0.87 mg
- Vitamin K 2.2 µg
- Minerals 413 mg
- Major Minerals 411 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.35 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 4.58 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.28 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 33.2 · vitamin-e: 0.87 · vitamin-k: 2.2 ·
Minerals
Flake of Quinoa: composition reflects this culinary part relative to the whole ingredient.
History
Cold storage and transport made quinoa a year-round kitchen staple in many regions, including named flake portions.
Cooks bought prepped forms of quinoa for speed while markets still sold whole produce, including named flake portions.
Market gardeners and growers selected quinoa for flavour, yield and keeping quality, including named flake portions.