Investigation of the Food Value of Quinua and Cañihua Seed
- 1 November 1964
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 29 (6) , 872-876
- https://doi.org/10.1111/j.1365-2621.1964.tb00464.x
Abstract
SUMMARY: A detailed study was made of the chemical composition of the seeds of three varieties of Chenopodium quinoa Willd. (red, yellow, and white) and one variety of Chenopodium pallidicaule Aellen (cañihua). Analyses include the carbohydrates, proteins, mineral composition, vitamins, and properties and constants of the oil. Values are given on a dry‐weight basis. With respect to nutrient composition these seeds compare favorably with those of common cereals such as wheat, corn, oats, and rice.This publication has 4 references indexed in Scilit:
- Nutritive Values of Crops, Nutrient Content and Protein Quality of Quinua and Cañihua, Edible Seed Products of the Andes MountainsJournal of Agricultural and Food Chemistry, 1955
- Colorimetric Determination of Zinc and Copper with 2-Carboxy-2´-hydroxy-5´-sulfoformazylbenzeneAnalytical Chemistry, 1954
- Two Specific Methods of Determining Copper in Soil and in Plant MaterialAnalytical Chemistry, 1953
- Colorimetric determination of α‐tocopherol (vitamin E)Recueil des Travaux Chimiques des Pays-Bas, 1938