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History of Kinoa Seed, Nutritional Values and Importance on Nutrition

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  • History of Kinoa Seed, Nutritional Values and Importance on Nutrition

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.


% Humidity

Cooked Kinoa Seeds


Raw Kinoa Seeds



Sample (10 gr)

% Fat

Cooked Kinoa Seeds


Raw Kinoa Seeds





Fatty Acid

White Kinoa Seed

% Fatty Acid Amount

Caprylic Acid


Linoleic Acid


Linoleic Acid


Oleic Acid


Lignoceric Acid


Palmitic Acid



Sample (1,5 gr)

% Nitrogen

% Protein

Cooked Kinoa Seed



Raw Kinoa Seed





Carbonhyrdrate (gr)

Energy (kcal)

Cooked Kinoa Seed



Raw Kinoa Seed



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.

Nutritional Values of Cooked Ready-to-Eat Kinoa Seeds

                 100 gram Cooked Kinoa


503 kJ / 120 kcal


21,3 gr



0,87 gr

2,8 gr


1,92 gr

Saturated Fat

Single Saturated Fat

Multiple Saturated Fat


0,231 gr

0,528 gr

1,078 gr


4,4 gr



  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



 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


71,61 gr


0 mg

  • Kinoa seeds, which have more properties than other cereals in terms of nutritional values, can also be called Super Nutrients.
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