Quinoa: Nutritional, functional, and antinutritional aspects

Antonio Manoel Maradini Filho 1, Mônica Ribeiro Pirozi 1, João Tomaz Da Silva Borges 2, Helena Maria Pinheiro Sant’Ana 3, José Benício Paes Chaves 1, Jane Sélia Dos Reis Coimbra 1

Abstract

We have prepared a review of the physical-chemical composition and the functional and anti-nutritional properties of quinoa (Chenopodium quinoa Willd.). It is a plant of the Chenopodiaceae family, originally from the Andean regions, adaptable to different types of soils and climatic conditions. Its composition has attracted the attention of scientific community for its high nutritional value, being rich in proteins, lipids, fibers, vitamins, and minerals, with an extraordinary balance of essential amino acids. It is also gluten-free, a characteristic that enables its use by celiac patients. In spite of all these attributes, quinoa is not widely used by consumers due to the high cost of imported grain and little knowledge of its benefits. More studies are required to increase knowledge about this “pseudo-cereal” to demonstrate its functional and nutritional benefits and to study its anti-nutritional effects, since it presents high commercial value and excellent nutritional quality.