"Phosphorus is a mineral that makes up 1% of a person's total body weight. It is present in every cell of the body, but most of the phosphorus in the body is found in the bones and teeth.
The main function of phosphorus is in the formation of bones and teeth. It plays an important role in the body's utilization of carbohydrates and fats and in the synthesis of protein for the growth, maintenance, and repair of cells and tissues. It is also crucial for the production of ATP, a molecule the body uses to store energy.
Phosphorus works with the B vitamins. It also assists in the contraction of muscles, in the functioning of kidneys, in maintaining the regularity of the heartbeat, and in nerve conduction."
You can find the rest of this article at MedlinePlus.
Finally, here is our quinoa recipe for today from The Vancouver Sun:
Mushroom and Quinoa Soup
The soup is thickened with toasted quinoa rather than a roux or potatoes.
1/2 cup (125 mL) quinoa
2 tablespoons (30 mL) unsalted butter
2 cups (500 mL) diced onion
1 cup (250 mL) diced celery
1 pound (500 g) mushrooms, thickly sliced
a few small sprigs of fresh thyme
6 cups (1500 mL) chicken stock
1 cup (250 mL) whipping cream
2 tablespoons (30 mL) dry sherry, optional
Sea salt and freshly ground black pepper
1/3 cup (80 mL) sour cream
2 tablespoons (15 mL) chopped fresh chives
A great resource for cooking quinoa is The Art of Cooking With Quinoa: A Complete Vegetable Protein. Have a wonderful day and enjoy this "super grain!!" If you have a spare moment, please take our current poll on cooking with quinoa-Thanks!
Toast quinoa in a dry, heavy frying pan over medium heat until it starts to pop. Pour immediately into a bowl to stop the cooking.
In a large pot, melt the butter over medium-high heat. Add the onion and celery and cook until the onion is lightly browned. Add the mushrooms and thyme. Cook until the mushrooms release their liquid. Remove 1 cup (250 mL) of the mushroom mixture for later. Add the chicken stock and quinoa and bring to a boil. Reduce the heat to low, partially cover and let simmer for 18 to 20 minutes or until quinoa is cooked.
Pick out the thyme stalks and puree the soup with a hand blender or blender and return to the pot. Stir in the reserved mushroom mixture, cream, optional sherry, and season to taste. Add a little stock if the soup seems too thick. Bring to a simmer and ladle into bowls. Garnish with the sour cream and chives.
Makes 6-8 servings