Quinoa: Botany, Production and Uses. 2017. illus. 255 p. gr8vo. Hardcover.

Quinoa is a cereal considered the perfect food based on high nutritional content that characterizes rich in iron, potassium, riboflavin, various vitamins B complex, Magnesium, Zinc, Copper and other. Quinoa is a crop with very famous history. On the Peruvian-Bolivian alpine plain it has been grown for ages together with corn and beans as a staple food of ancient Incans. Quinoa, in language of Incans, means 'mother of cereals'. Ouinoa was domesticated probably in area of Altiplano surrounding lake Titicaca. Incans had highly developed agriculture but Spanish conquerors pushed their traditions into the background and actually destroyed their clever agricultural system. New higher yielding European cereals, such as wheat and barley, subsequently replaced quinoa. There are some 150 years old records about quinoa in the Czech Republic concerning cultivation of this plant for ornamental purposes in botanical gardens. High nutritional value of quinoa, known from the beginning of the 20th century, caused a big boom during 1st World War in whole Europe including Czech Lands. Nevertheless after some short time the lack of growing experience left the crop behind again. This book focuses on the morphology and anatomy of the root systems, stems, leaves, inflorescence, flowers and fruits of quinoa (Chenopodium quinoa). - Contents: Quinoa: An Introduction; Health Beneficial of Quinoa; Distribution and Production of Quinoa; Ouinoa Plants; Cytology and Genome Size of Quinoa; Quinoa Flower; Developing Quinoa Seed; Quinoa: Nutritional Aspects of the Rice of the Incas; Uses of Quinoa.