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Investigation of the Food Value of Quinua and Cañihua Seed
Author(s) -
BRUIN A. De
Publication year - 1964
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1964.tb00464.x
Subject(s) - chenopodium quinoa , chenopodium , composition (language) , chemical composition , food science , chemistry , agronomy , biology , botany , linguistics , philosophy , organic chemistry , weed
SUMMARY A detailed study was made of the chemical composition of the seeds of three varieties of Chenopodium quinoa Willd. (red, yellow, and white) and one variety of Chenopodium pallidicaule Aellen (cañihua). Analyses include the carbohydrates, proteins, mineral composition, vitamins, and properties and constants of the oil. Values are given on a dry‐weight basis. With respect to nutrient composition these seeds compare favorably with those of common cereals such as wheat, corn, oats, and rice.