Nutritional Properties of Quinoa

This chapter reviews the chemical composition and nutritional properties of quinoa. It summarizes the content, composition and quality of protein, carbohydrates, lipids, vitamins, minerals, antinutritional factors, and bioactive compounds of quinoa. The amino acids of quinoa are well balanced and comparable to those of soy protein, casein, and wheat. Most quinoa starch granules exist in perisperm cells. Lipids in quinoa seed is about 6.9%, which is higher compared to other cereals. Most minerals in quinoa have higher content compared to that in wheat, which is deficient in iron, copper, manganese, and zinc. There are several anti‐nutritional factors in quinoa, including saponins (0.1‐5%), phytic acid (1.05‐1.35%), and protease inhibitors. These factors could cause negative effects to the nutritional, sensory, and quality aspects of quinoa products. Bioactive compounds such as phenolic compounds, flavonoids, and carotenoids in quinoa are the critical antioxidants in diet and provide vital health benefits.