Grain
Puff
Puff 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. Cold product sears better—pat surfaces dry and do not crowd the pan.
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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 2.56 g
- Saturated Fat 0.48 g
- Trans Fat 0 g
- Monounsaturated Fat 0.51 g
- Polyunsaturated Fat 1.18 g
- Cholesterol 0 mg
- Sodium 4.87 mg
- Salt 0.01 g
- Total Carbohydrate 73.6 g
- Dietary Fibre 6.08 g
- Total Sugars 0.95 g
- Complex / starch 56.7 g
- Protein 9.67 g
- Water 11.5 g
- Energy 356 kcal
- Water 11.5 g
- Carbohydrates 73.6 g
- Protein 9.67 g
- Fat 2.56 g
- Saturated Fat 0.48 g
- Monounsaturated Fat 0.51 g
- Polyunsaturated Fat 1.18 g
- Omega-3 0.12 g
- Vitamins 57.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.31 mg
- Vitamin B2 — Riboflavin 0.1 mg
- Vitamin B3 — Niacin 4.06 mg
- Vitamin B6 0.25 mg
- Vitamin B7 — Biotin 3 µg
- Vitamin B9 — Folate 29.3 µg
- Vitamin C 2 mg
- Vitamin E 0.76 mg
- Vitamin K 1.9 µg
- Minerals 312 mg
- Major Minerals 311 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.31 · vitamin-b2-riboflavin: 0.1 · vitamin-b3-niacin: 4.06 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.25 · vitamin-b7-biotin: 3 · vitamin-b9-folate: 29.3 · vitamin-e: 0.76 · vitamin-k: 1.9 ·
Minerals
Puff 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 puff portions.
Cooks bought prepped forms of quinoa for speed while markets still sold whole produce, including named puff portions.
Market gardeners and growers selected quinoa for flavour, yield and keeping quality, including named puff portions.