A Comprehensive Review on Quinoa

Kale Bala Nirmala *

Department of Food and Nutrition, Post Graduate and Research Centre, Professor Jayashankar Telangana State Agricultural University, Hyderabad, India.

Mukul Sinha

Department of Food and Nutrition, College of Community Science, Dr. Rajendra Prasad Central Agricultural University, Pusa, Bihar, India.

*Author to whom correspondence should be addressed.


Abstract

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.

Keywords: Quinoa, pseudocereal, nutridense, gluten free


How to Cite

Nirmala, Kale Bala, and Mukul Sinha. 2024. “A Comprehensive Review on Quinoa”. European Journal of Nutrition & Food Safety 16 (10):46-56. https://doi.org/10.9734/ejnfs/2024/v16i101555.