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Quinoa
Quinoa (Chenopodium quinoa) is a highly nutritious, gluten-free pseudocereal native to the Andean region of South America. Often referred to as a “superfood,” quinoa has been cultivated for over 5,000 years and was a staple of ancient civilizations such as the Inca, Aymara, and Quechua peoples. Today, it is grown worldwide, with Peru and Bolivia being the largest producers
Chia
Chia seeds (Salvia hispanica) are tiny, nutrient-dense seeds from a flowering plant in the mint family, native to southern Mexico and Guatemala. Historically significant to Aztec and other Mesoamerican cultures, chia seeds were consumed for their energy-boosting properties and were even used as currency. In the modern era, they have gained popularity worldwide as a health food due to their impressive nutritional profile and versatility in various dishes.
Flax
Flaxseeds, also known as linseeds, are small, nutrient-dense seeds from the Linum usitatissimum plant. They have been cultivated for thousands of years, valued for both their fiber-rich seeds and strong fibers used in textiles. Today, flaxseeds are recognized for their numerous health benefits and versatility in various diets.
Makhana
Makhana, also known as fox nuts or lotus seeds, are the edible seeds of the aquatic plant Euryale ferox, predominantly cultivated in regions like Bihar and Uttar Pradesh in India. These seeds are harvested from the flower of the plant, roasted to create a puffed, crunchy snack that is both nutritious and versatile.
Goose Berry
gooseberry, any of several species of flowering shrubs of the genus Ribes (family Grossulariaceae), cultivated for their edible fruits and as ornamentals.
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