Composition and nutritinal value of quinoa (Chenopodium quinoa) – a review
P. Kalač, J. Moudrýhttps://doi.org/10.17221/8322-CJFSCitation:Kalač P., Moudrý J. (2000): Composition and nutritinal value of quinoa (Chenopodium quinoa) – a review. Czech J. Food Sci., 18: 115-119.
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