Composition and nutritinal value of quinoa (Chenopodium quinoa) - a review

P. Kalač and J. Moudrý

Czech Journal of Food Sciences, 2000, vol. 18, issue 3, 115-119

Abstract: Literature data on proteins, lipids, starch, minerals, vitamins and saponins contents and composition and their distribution within whole quinoa seeds, hulls, bran and flour are reviewed. An information on effects of quinoa processing on nutritional value and food applications is also given.

Keywords: Chenopodium quinoa; quinoa seeds; composition; nutritional value (search for similar items in EconPapers)
Date: 2000
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:18:y:2000:i:3:id:8322-cjfs

DOI: 10.17221/8322-CJFS

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