Kinoa (Chenopodium quinoa Willd) is the seed of a spinach family called Chenopodium, which does not belong to the grain group that grows in the Andes in South America. There are 120 varieties of Chenopodium species. Of these 120 varieties, only 3 main types of red, white and black quinoa can be processed. Only the colors of the seeds that can be processed are different from each other and their nutritional values are close to each other.
Kinoa seeds can be consumed by cooking in water (boiling method) and making them into powder form and cooking by another method.
After washing, the seeds can be prepared in salt or sweet form, both solid and liquid. Kinoa seeds, which are consumed as breakfast cereals, are also used in the production of baby foods by using their nutritive properties.
Nutritional Content
Kinoa has a high protein content. Kinoa, which is considered to be a full protein, also contains 8 essential amino acids. Especially lysine and methionine are present in high content.
Seeds contain high amounts of calcium, phosphorus and iron.
Quinoa are glutenfree. It is therefore suitable for celiac patients as well as suitable for people allergic to wheat.
It is rich in minerals such as calcium, magnesium, manganese, potassium, iron, copper and zinc.
Thanks to its rich superoxide dismutase enzyme, it provides tissue regeneration and has anti-aging effect as well as anti-aging effect.
Quinoa; Riboflavin (B2) is a good source of Folic Acid (B9) and B12. It also contains a significant amount of vitamin E. The quinoa containing ribofilavin (B2) contributes to the energy metabolism of brain and muscle cells and supports the body's energy production and is good for fatigue.
Although the nutritional value of kinoa with low fat content is high, it does not lose weight and has the property of assisting digestion. Kinoa contains about 2 times more nutrient fiber than other grains.
According to the information obtained from the researches, it has been shown that eating quinoa regularly decreases total cholesterol and maintains good cholesterol (HDL) ratio.
A few of the analyzes required for the accuracy of the findings obtained from the researches have been made and their values are shown below.
| Sample | % Humidity |
| Cooked Kinoa Seeds | 63,54 |
| Raw Kinoa Seeds | 12,67 |
| Sample (10 gr) | % Fat |
| Cooked Kinoa Seeds | 1,77 |
| Raw Kinoa Seeds | 5,92 |
| Sample
Fatty Acid | White Kinoa Seed % Fatty Acid Amount |
| Caprylic Acid | 0,37 |
| Linoleic Acid | 12,20 |
| Linoleic Acid | 32,09 |
| Oleic Acid | 0 |
| Lignoceric Acid | 0 |
| Palmitic Acid | 0 |
| Sample (1,5 gr) | % Nitrogen | % Protein |
| Cooked Kinoa Seed | 0,660 | 4,12 |
| Raw Kinoa Seed | 2,28 | 14,25 |
| Sample | Carbonhyrdrate (gr) | Energy (kcal) |
| Cooked Kinoa Seed | 29,63 | 150,93 |
| Raw Kinoa Seed | 64,76 | 369,32 |
Fatty, protein, carbohydrate and dietary fiber values of kinoa seeds were obtained and energy amounts were calculated and the other nutritional values are shown in the table below.
| 100 gram Cooked Kinoa | |
| Energy | 503 kJ / 120 kcal |
| Carbonhydrate | 21,3 gr |
| Sugar Fiber | 0,87 gr 2,8 gr |
| Fat | 1,92 gr |
| Saturated Fat Single Saturated Fat Multiple Saturated Fat
| 0,231 gr 0,528 gr 1,078 gr |
| Protein | 4,4 gr |
| Vitamins |
|
| Vitamin A Tiamin (B1) Riboflavin (B2) Niasin (B3) Vitamin B6 Folic Acid (B9) Vitamin C Vitamin E (alfa-tokoferol) Vitamin (D2 + D3) Vitamin D Vitamin K(filokinon)
| 53 mg 0,107 mg 0,11 mg 0,412 mg 0,123 mg 42 mg 0 mg 0,63 mg
0,0 µg 0 IU 0,0 µg |
| Minerals |
|
| Calcium (Ca) Iron (Fe) Magnesium (Mg) Phosphor (P) Potasium (K) Sodium (Na) Zinc (Zn) | 17 mg 1,49 mg 64 mg 152 mg 172 mg 7 mg 1,09 mg |
| Water | 71,61 gr |
| Caffeine | 0 mg |
© 1994 | Saniter Gıda – Çevre Bilimi Gözetim Ve Mühendislik Hiz. Tur. Tic. A.Ş.
