Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.)

Food Chem. 2016 Feb 15:193:47-54. doi: 10.1016/j.foodchem.2015.02.111. Epub 2015 Feb 28.

Abstract

Quinoa (Chenopodium quinoa Willd.) is an ancient crop which can play an important role for worldwide food security. The current review aimed at evaluating existing compositional data which were compiled according to international standards. A limited number of data were found that met the dataset quality criteria. In general, high variations in nutrient contents of quinoa were observed per 100g edible portion on fresh weight basis, for example: protein (9.1-15.7g), total fat (4.0-7.6g) and dietary fiber (8.8-14.1g). The variations of nutrient values among different varieties and among different data sources were considerable. The results show the nutritional potential of quinoa but they also demonstrate that more high-quality analytical data of quinoa are needed, especially for minerals and vitamins.

Keywords: Chenopodium quinoa; FAO; Food biodiversity; Food composition; Nutrient content; Pseudocereal.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Chenopodium quinoa / chemistry*
  • Dietary Fats / analysis
  • Dietary Fiber / analysis
  • Dietary Proteins / analysis
  • Food Analysis / standards
  • Humans
  • Micronutrients / analysis
  • Nutritive Value*
  • Seeds / chemistry

Substances

  • Dietary Fats
  • Dietary Fiber
  • Dietary Proteins
  • Micronutrients