Is Quinoa Acidic or Alkaline? (Expert Answer)

Short Answer: Quinoa is slightly acidic with a pH level of around 6.7. It has health benefits and risks depending on how you eat and store it.

Quinoa is a type of seed that grows in the Andean region of South America.

It has a nutty flavor and a fluffy texture and is often used in salads, soups, and hot dishes as a substitute for rice or lentils.

The acidity or alkalinity of a food is measured by its pH level, which ranges from 0 to 14.

A pH of 7 is neutral, while a pH below 7 is acidic and a pH above 7 is alkaline.

The pH level of a food can affect its taste, shelf life, and health benefits.

Quinoa has a pH level of around 6.7, which means it is slightly acidic.

This is because it contains phytic acid, a compound that binds to minerals and reduces their absorption.

Phytic acid also lowers the pH of the food and makes it more acidic.

Eating acidic foods can have both positive and negative effects on your health.

On one hand, acidic foods can help digestion, kill harmful bacteria, and provide vitamin C.

On the other hand, acidic foods can erode tooth enamel, cause acid reflux, and lower the pH of your urine, which may increase the risk of kidney stones.

You can eat quinoa raw, cooked, dried, or preserved.

You can also make quinoa flour, flakes, or puffs. However, you should be careful of potential allergies, especially if you are sensitive to gluten or other grains.

You can store quinoa in a cool, dry, and airtight place for up to a year.

Do not store quinoa in a warm, moist, or open place or with other foods that may affect its quality.

Finally, remember, quinoa is a nutritious and versatile food that can be enjoyed in many ways.

It is slightly acidic, but it also contains alkaline minerals that can balance the pH of your body.

To get the most benefits from quinoa, soak it before cooking to reduce the phytic acid content and enhance the flavor and texture.

About the Author

Abdur Rahman Choudhury

Abdur Rahman Choudhury is a nutrition coach with over 7 years of experience in the field of nutrition.

He holds a Bachelor's (B.Sc.) and Master's (M.Sc.) degree in Biochemistry from The University of Burdwan, India. He was also involved with a research project about genetic variations in the CYP11A gene among PCOS and Metabolic Syndrome patients.

He has completed the following online courses: Stanford Introduction to Food and Health by Stanford University (US) through Coursera, Certificate in Nutrition from Fabulous Body Inc. (US), Lose Weight and Keep It Off certificate course from Harvard Medical School (US), and Nutrition and Disease Prevention by Taipei Medical University (Taiwan) through FutureLearn.

Abdur currently lives in India and keeps fit by weight training and eating mainly home-cooked meals.

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