Statements (55)
| Predicate | Object |
|---|---|
| gptkbp:instance_of |
gptkb:plant
|
| gptkbp:bfsLayer |
5
|
| gptkbp:bfsParent |
gptkb:Chenopodiaceae
|
| gptkbp:benefits |
high in antioxidants
rich in fiber supports heart health may aid in weight loss contains essential amino acids |
| gptkbp:climate |
temperate to tropical
|
| gptkbp:common_name |
quinoa
|
| gptkbp:cooking_method |
toasting
boiling steaming 15 to 20 minutes pair with vegetables rinse before cooking sprouting add spices for taste serve as a side dish use vegetable broth for flavor |
| gptkbp:cultivation |
requires well-drained soil
edible seeds hand harvesting mechanical harvesting prefers sunny locations |
| gptkbp:cultural_significance |
considered a superfood
important in Inca culture |
| gptkbp:disease_resistance |
susceptible to downy mildew
|
| gptkbp:family |
gptkb:Amaranthaceae
|
| https://www.w3.org/2000/01/rdf-schema#label |
Chenopodium quinoa
|
| gptkbp:hunting_technique |
90 to 120 days after planting
|
| gptkbp:native_to |
Andes region of South America
|
| gptkbp:nutritional_value |
high in protein
gluten-free |
| gptkbp:p_hpreference |
6.0 to 7.0
|
| gptkbp:pests |
moderate
|
| gptkbp:region |
gptkb:Europe
gptkb:Asia gptkb:North_America gptkb:South_America |
| gptkbp:scientific_classification |
gptkb:Rosids
gptkb:Angiosperms gptkb:Eudicots order Caryophyllales Core eudicots genus Chenopodium species C. quinoa |
| gptkbp:storage |
cool, dry place
|
| gptkbp:uses |
gptkb:festival
baking salads soups |
| gptkbp:varieties |
black quinoa
red quinoa white quinoa |