Investigation of the Food Value of Quinua and Cañihua Seed

Abstract

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.