Taiwanese aborigines have been cultivating this endemic species of red quinoa for a long time. The official name and scientific name is Chenopodium form osanum Koidz. Taiwan Red quinoa (red quinoa, red quinoa) is called "ruby of the grain world" and "superfood" because of its high nutritional aspect. *Note* You can eat it as is, but there is a slight bitterness (derived from water-soluble saponins) on the epidermis. If you are concerned, wash it with something like a fine-mesh "tea strainer" before using it. Red quinoa is harder than regular quinoa. We recommend that you boil it and make it plump before using it. When boiled, it has a nutty texture. The following is the nutritional aspect of red quinoa... ◎Rich in high-quality protein, it also contains a lot of dietary fiber, minerals, and antioxidants. ◎ Compared to white rice, the dietary fiber is about 5 times higher. It contains both water-soluble and insoluble properties, and is expected to improve the intestines. ◎It also contains iron and folic acid, which are expected to prevent and improve anemia. ◎The red pigment in red quinoa contains a type of polyphenol with strong antioxidant effects, and is also expected to have anti-aging effects. When mixed with rice and cooked or soaked, the water turns red. This is a type of polyphenol, a pigment naturally derived from red quinoa. By incorporating this red quinoa into your daily diet, you can expect it to help your health and beauty. It can be used in a variety of dishes, such as mixing it when cooking rice every day, sprinkling it on yogurt, cereals, salads, soups, stews, curries, etc. This product is a food that has been approved for various notifications as an imported food and is purchased through official channels. Leaves and stem fragments at the time of harvest may be mixed in. There is no problem with the quality, but if you are concerned, please remove it and discard it.