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Quinoa vs Dalia: Which has more protein – Times of India

Quinoa and dalia are the two ends of a long spectrum of healthy diet. One is a recent addition in Indian food and the other is a witness to several generations.
Quinoa and dalia are alternatively recommended in a weight loss diet. Often seen as the traditional and modern alternatives of each, both the foods are the favorites of diet trackers.
While each of them is nutritionally dominant, let’s understand the protein content of each of them.

Quinoa is exceptionally nutritional

Quinoa, pronounced as “keen-wah,” has garnered immense popularity in recent years due to its exceptional nutritional profile. Originating from the Andean region of South America, quinoa is technically a seed but often classified as a whole grain due to its cooking properties and nutritional similarity to grains. It comes in various colors such as white, red, and black, each offering a slightly different flavor and texture.

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One of quinoa’s standout features is its high protein content. It is considered a complete protein, meaning it contains all nine essential amino acids that the human body cannot produce on its own. This makes quinoa a particularly valuable food for vegetarians and vegans looking to ensure they get a full complement of amino acids in their diet. On average, quinoa contains about 8 grams of protein per cooked cup (185 grams).
Quinoa isn’t just about protein; it’s also rich in other essential nutrients. It’s a good source of dietary fiber, which supports digestive health and helps in maintaining a feeling of fullness. Quinoa is packed with vitamins and minerals such as magnesium, phosphorus, folate, and iron, contributing to overall health and well-being. Moreover, it’s gluten-free, making it suitable for those with gluten intolerance or celiac disease.
Quinoa’s status as a complete protein makes it particularly valuable for vegetarians, vegans, and anyone looking to diversify their protein sources. Its gluten-free nature also makes it suitable for those with gluten sensitivities or celiac disease.

One handful of dalia is just protein and fiber!

Dalia is a form of wheat that has been cracked. It’s a staple in many cuisines, particularly in india and other parts of the Middle East and South Asia, where it’s used in savory dishes like pilafs, salads, and even desserts. Dalia retains the nutritional benefits of whole wheat but cooks faster due to its cracked form.
Dalia also boasts a respectable amount of protein. However, its protein content is slightly lower compared to quinoa. On average, a cooked cup (182 grams) of dalia provides approximately 6 grams of protein. While this is still a good amount, especially when considering it as part of a balanced diet, quinoa edges it out in terms of total protein content per serving.
Dalia, being a form of whole wheat, retains much of the nutritional benefits of wheat grains. It’s a good source of fiber, particularly when compared to refined grains. Fiber aids in digestion, helps control blood sugar levels, and promotes a feeling of satiety. Dalia also contains essential minerals like iron, magnesium, and zinc, which are crucial for various bodily functions.
Dalia provides a good amount of protein and fiber while also offering the nutritional benefits of whole grains. It’s a versatile ingredient that can be included in various dishes to enhance their nutritional profile.

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