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Quinoa (grain) — Ingredient · Foodgeist
Ingredient
Quinoa
grain
Aroma profile
Derived from this ingredient’s flavor compounds
fresh×6
aromatic×6
mint×4
camphoraceous×4
grassy×4
pungent×4
cooling×3
menthol×3
Taste profile
Derived from this ingredient's compounds · measured taste classes
bittersweet
Composition
60 compounds predicted — inferred from related foods, not directly measured
predicted composition — no direct measurement on record for this food
quinoa→ can grow in →salt concentrations as high as those found in seawater (40 mS cm−1)
“The crop has also demonstrated unusually high salt tolerance; many varieties can grow in salt concentrations as high as those found in seawater (40 mS cm−1)”
quinoa→ can survive →−8°C for up to 4 hours
“Quinoa also has a high degree of frost resistance, surviving −8°C for up to 4 hours, depending on phenological phase and variety.”
chia and quinoa antioxidants→ inhibit →rancidity development
“Rancidity development was inhibited by chia and quinoa antioxidants.”
Peer-Reviewed Optimal Ranges
Temperature
42.5°C
8170
Based on 4 papers
pH
7pH
711
Based on 3 papers
What science says
nutrition finding
“Quinoa samples had a high protein content (13.5 g/100 g dry weight), with a well‐balanced amino acid profile.”
“Due, to their high protein content and balanced amino-acid composition, along with proved anti-diabetic features, the three seeds are top choices for the obtention of anti-diabetic BAPs.”
amaranth, quinoa, and chia→have→anti-diabetic features