A Comprehensive Review on Quinoa
Kale Bala Nirmala, Mukul Sinha
European Journal of Nutrition & Food Safety · pp. 46–56 · Published 5 Oct 2024
10.9734/ejnfs/2024/v16i101555Abstract
Quinoa (Chenopodium quinoa Willd) is pseudocereal that has survived in the Andean region's tough bioclimatic conditions since time immemorial. This crop is still widely grown in the Bolivian and Peruvian areas. Many countries are expressing interest currently because of its wide agro-ecological adaptability and its ability to provide food security in developing countries. Quinoa is also incredibly healthy due to its high protein content, which includes all essential amino acids, gluten-free, PUFA and mineral content, which includes calcium, magnesium, iron, sodium, and potassium, as well as flavonoids. Based on its diverse qualities, FAO declared 2013 to be the "International Year of Quinoa." Gluten free cereal grains with great amounts of nutrients and can replace wheat in various food products. Quinoa is one of those cereals which have all – in it.
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