Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 57, Issue 8, Pages 1618-1630Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2014.1001811
Keywords
Chenopodium quinoa Willd.; nutritional value; functional properties; anti-nutritional factors; celiac disease
Categories
Funding
- National Council for Scientific and Technological Development (CNPq)
- Coordination for the Improvement of Higher Education Personnel (CAPES)
- Research Foundation of the State of Minas Gerais (FAPEMIG)
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We have prepared a review of the physical-chemical composition and the functional and anti-nutritional properties of quinoa (Chenopodium quinoa Willd.). It is a plant of the Chenopodiaceae family, originally from the Andean regions, adaptable to different types of soils and climatic conditions. Its composition has attracted the attention of scientific community for its high nutritional value, being rich in proteins, lipids, fibers, vitamins, and minerals, with an extraordinary balance of essential amino acids. It is also gluten-free, a characteristic that enables its use by celiac patients. In spite of all these attributes, quinoa is not widely used by consumers due to the high cost of imported grain and little knowledge of its benefits. More studies are required to increase knowledge about this pseudo-cereal to demonstrate its functional and nutritional benefits and to study its anti-nutritional effects, since it presents high commercial value and excellent nutritional quality.
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