Plant Foods for Human Nutrition

, Volume 39, Issue 4, pp 331–337 | Cite as

Quantitative determinations of chemical compounds with nutritional value from inca crops:Chenopodium quinoa (‘quinoa’)

  • J. A. González
  • A. Roldán
  • M. Gallardo
  • T. Escudero
  • F. E. Prado


Quantitative determinations of total and soluble proteins, total and free sugars, starch, total lipids, tanins, ash (Ca, Na, K, Fe, and P), and caloric value were carried out on quinoa flour.

Results show that the amount of soluble proteins was higher than the standard value for wheat and maize and was very close to that of barley's. The yield of free sugars like glucose (4.55%), fructose (2.41%) and sucrose (2.39%) were also of importance.

Iron and calcium levels were higher than the reported values for maize and barley. The same occurred for the caloric value (435.5 Kcal/100 g).

The content of saponins was also examined since its effect on red blood cells of group A and O has been related as a potential problem of the Andes population.

From the chemical analysis a more complete view about quinoa as human food was presented.


Iron Lipid Sucrose Starch Maize 
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Copyright information

© Kluwer Academic Publishers 1989

Authors and Affiliations

  • J. A. González
    • 1
  • A. Roldán
    • 2
  • M. Gallardo
    • 1
    • 2
  • T. Escudero
    • 2
  • F. E. Prado
    • 3
  1. 1.Fundación Miguel LilloInstituto de BotánicaTucumánArgentina
  2. 2.Facultad de Ciencias NaturalesUniversidad Nacional de TucumánArgentina
  3. 3.Facultad de Bioquimica, Quimica y Farmacia, Cátedra de FitoquimicaUniversidad Nacional de TucumánArgentina

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