Nutritional Composition and Bioactive Components in Quinoa (Chenopodium quinoa Willd.) Greens: A Review
Open accessAbstract
Quinoa (Chenopodium quinoa Willd.) is a nutrient-rich grain native to South America and eaten worldwide as a healthy food, sometimes even referred to as a ”superfood”. Like quinoa grains, quinoa greens (green leaves, sprouts, and microgreens) are also rich in nutrients and have health promoting properties such as being antimicrobial, anticancer, antidiabetic, antioxidant, antiobesity, and cardio-beneficial. Quinoa greens are gluten-free and provide an excellent source of protein, amino acids, essential minerals, and omega-3 fatty acids. Quinoa greens represent a promising value-added vegetable that could resolve malnutrition problems and contribute to food and nutritional security. The greens can be grown year-round (in the field, high tunnel, and greenhouse) and have short growth durations. In addition, quinoa is salt-, drought-, and cold-tolerant and requires little fertilizer and water to grow. Nevertheless, consumption of quinoa greens as leafy vegetables is uncommon. To date, only a few researchers have investigated the nutritional properties, phytochemical composition, and human health benefits of quinoa greens. We undertook a comprehensive review of the literature on quinoa greens to explore their nutritional and functional significance to human health and to bring awareness to their use in human diets.
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Amaranth is often reported with lysine contents of around 5.7-10.1 g/100 g protein and methionine of 3.0-4.7 g/100 g protein, supporting its applications to complementary formulations.
“Amaranth is often reported with lysine contents of around 5.7-10.1 g/100 g protein and methionine of 3.0-4.7 g/100 g protein, supporting its applications to complementary formulations”
From Structure-function design of amaranth, buckwheat and quinoa proteins as hydrocolloids for emulsion and gel structuring (2027) · cites this paper as Pathan & Siddiqui, 2022
Sections 2.1 (Protein) and 2.5 (Essential Amino Acids) give lysine and methionine values for quinoa leaves; section 2.5 mentions amaranth only as a comparison for methionine. Searches for the stated amaranth ranges and complementary formulations found no passage addressing either point. (LLM, conf=0.75)
Experimental — accuracy not yet measuredQuinoa seeds show a high composition of proteins, carbohydrates, and lipids with excellent balance.
“Quinoa seeds show a high composition of proteins, carbohydrates, and lipids with excellent balance”
From Nutritional and Functional New Perspectives and Potential Health Benefits of Quinoa and Chia Seeds (2023) · cites this paper as [37]
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- Authors
- Pathan, S., & Siddiqui, R. A.
- Affiliations
- Lincoln University - Missouri (US)
- Virginia State University (US)
- Corresponding author
- Pathan, Safiullah
- Venue
- Nutrients
- Publisher
- MDPI AG
- Published
- 2022-01-27
- Volume
- 14
- Issue
- 3
- Pages
- 558
- ISSN
- 2072-6643 (ISSN-L)
- PMC
- PMC8840215
- OpenAlex
- W4210737323
- Cited by
- 222
- References
- 77
- Citations by year
- 2026: 39 · 2025: 61 · 2024: 60 · 2023: 47 · 2022: 15
- FWCI
- 4.19
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Nutrients (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Seed and Plant Biochemistry
- Health Sciences › Nursing › Nutrition and Dietetics › Food Science and Nutritional Studies
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- quinoa, nutritional composition, bioactive compounds, phytochemicals, protein content, amino acids, omega-3 fatty acids, essential minerals, antioxidant activity, antimicrobial activity, anticancer activity, antidiabetic activity, anti-obesity, gluten-free foods, malnutrition, nutrition security, leafy vegetables
- MeSH terms
- Antioxidants, Edible Grain, Humans, Nutritive Value, Seeds, Chenopodium quinoa
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