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Chemical and nutritional characterization of Chenopodium pallidicaule (cań ihua) and Chenopodium quinoa (quinoa) seeds

Diana Yamile Gallego Villa, Luigi Russo, Khawla Kerbab, Maddalena Landi, Luca Rastrelli.

Abstract
Quinoa (Chenopodium quinoa Willd.) and cań ihua (Chenopodium pallidicaule Allen) are native Andean food plants of high nutritional value used as food by the Incas and previous cultures. An extensive analytical study was done on three samples for each species for all amino acids, sterols, fatty acids and mineral determination. The aim was to evaluate the chemical and nutritional characterization of cań ihua and quinoa in relationship with wheat, corn, rice, rye, as sources of dietary fiber and other bioactive compounds in human and animal. C. quinoa and pallidicaule present an excellent nutritional value with high (14-18%) protein content, balanced amino acid composition, trace elements and vitamins and contain no gluten. This food species presented rich flavonol and triterpene glycosides fractions that include different compounds. C. quinoa and pallidicaule are an excellent example of functional foods that aims to prevent the risk of various diseases

Key words: Chenopodium quinoa, Chenopodium pallidicaule, Chenopodiaceae, South-American crop,
Nutritional value


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