Written by Mita Majumdar, M.Sc. | 
Medically Reviewed by dr. simi paknikar, MD on Dec 19, 2018

Latest Publications and Research on Quinoa

Food Sci Nutr    

Reducing the damage of quinoa saponins on human gastric mucosal cells by a heating process.

Xue P, Zhao L, Wang Y, Hou Z, Zhang F, Yang X

Different food processing methods will influence the structure and activity of compounds. In this work, molecular structure and different content crud... Read More

Source: PubMed


Growing the Business of Whole Grain in the Australian Market: A 6-Year Impact Assessment.

Curtain F, Locke A, Grafenauer S

The Australia New Zealand Food Standards Code does not regulate on-pack claims describing the amount of whole grain in foods. In July 2013, The Grains... Read More

Source: PubMed

Acta Neurochir (Wien)  2020 Jan 30  

Resection of a posterior fossa arteriovenous malformation complicated by leaked Onyx: a case report and review of literature.

Solli E, Jumah F, Narayan V, Quinoa T, Xiong Z, Gupta G, Alharfoush E, Nanda A

Extravasation of Onyx is a rare complication during embolization of arteriovenous malformations (AVM). We present a case of embolization that was comp... Read More

Source: PubMed

Food Sci Nutr    

Analysis of saponin composition and comparison of the antioxidant activity of various parts of the quinoa plant (Chenopodium quinoa Willd.).

Lim JG, Park HM, Yoon KS

Quinoa plant is a valuable food crop because of its high nutritional and functional values. Total saponin content, sapogenins, polyphenol, and flavono... Read More

Source: PubMed

Plant J.  2020 Jan 24  

Satellite DNA landscapes after allotetraploidisation of quinoa (Chenopodium quinoa) reveal unique A and B subgenomes.

Heitkam T, Weber B, Walter I, Liedtke S, Ost C, Schmidt T

If two related plant species hybridise, their genomes may be combined and duplicated within a single nucleus, thereby forming an allotetraploid. How t... Read More

Source: PubMed

Quinoa, cooked

The nutritional values of "Quinoa, cooked" per 100 grams are:
Nutrition Summary
Total Calories 120
Protein 4.4 g
Fat 0.4 g
Carbohydrate 21.3 g
NutrientsAmount%Daily Value
Calcium, Ca 17 mg 1.7 %
Copper, Cu 0.19 mg 9.6 %
Iron, Fe 1.49  mg 8.28 %
Magnesium, Mg 64 mg 16 %
Manganese, Mn 0.63 mg 31.55 %
Phosphorus, P 152 mg 15.2 %
Potassium, K 172  mg 4.91 %
Selenium, Se 2.8 mcg 4 %
Sodium, Na 7 mg 0.29 %
Zinc, Zn 1.09 mg 7.27 %
Vitamin A 5  IU 0.1 %
Vitamin C 0 mg 0 %
Vitamin B6 0.12 mg 6.15 %
Vitamin E 0.63 mg 2.1 %
Vitamin K 0  mcg 0 %
Riboflavin 0.11  mg 6.47 %
Thiamin 0.11 mg 7.13 %
Folate, DFE 42  mcg 10.5 %
Niacin 0.41  mg 2.06 %
Sugars 0.87 g
Fiber 2.8  g 11.2 %
Cholesterol 0 mg 0 %
Water 71.61 g
Carotene, alpha 0 mcg
Carotene, beta 3  mcg
Choline 23 mg
Lycopene 0  mcg
View all +
Data source: USDA Nutrient Database, R25
*Percent Daily Values (%DV) are based on a 2,000 calorie reference diet. Your daily values may be higher or lower based on your individual needs.

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