QUINUA

Protein:

The protein content of quinoa is 12% on average compared to other cereals is higher and lower than those of pulses, to achieve the same level of protein than meat would have to triple the amount of ingested quinoa, Table No. 1.4.1 shows the protein content of some foods.

Percentage of Food Protein: Quinoa 12.0, 16.0 Meat, Egg 12.2, wheat 8.6, 9.0 Corn, Soybeans 27

Protein Quality

Quinoa is characterized not by the protein content but by the quality of the protein, it is for this reason that quinoa is ideal for improving the nutritional value of some foods, Table No. 1.4.1.1 shows the amino acid content quinoa, protein quality depends on the content of essential amino acids and the determination was performed comparing the essential amino acid content of milk or egg, we found that the sulfur amino acids are limiting in the case of quinoa and this deficit must be supplied by other foods high in these amino

Food mg/100 g amino acid, aspartic acid 876, threonine 420, serine 444, glutamic acid 1428, Prolamin 372, gliadin 624, alanita 564, valine 540, isoleucine 432

Leucine 720, tyrosine 336, phenylalanine 492, lysine 672, histidine 288, arginine 841, 240 Methionine, Tryptophan Cisterna 66,

Fat

fat content of quinoa is 6% as shown in Table No. 1.4.2. (B) is a rich source of essential fatty acids such as linoleic and linolenic acid.

Food Fat Percentage: Quinoa 8.2, Carne 28.6, Egg 10.4, wheat 1.5, corn 4.5, Soy 18.

Fatty Acid Percentage: caproic Capralos, capric, lauric, meristems, palmitic 15.2, Stearic 31.3, arachidic 0, Rpolsat 0.17, Palmetto 0, oleic 46.0, linoleic 7.8, linolenic, Gadol, eicosanoic, erucic 0

Carbohydrates

Starch

Starch is a mixture of two glucans amylose and amyl pectin, starch diameter quinoa is lower than that of corn and wheat, quinoa starch begins to gelatinize at a temperature similar to that of wheat and potatoes,

Saponin

They are bitter glycosides that can cause hemolysis in erythrocytes are highly toxic to cold-blooded animals (amphibians and Fishes) by its property of lowering the surface tension, pose different types of chemical structure, but all have the ability to produce foam. Can be extracted with hot water or ethanol evaporation. Whether these substances have three distinctive properties are: bitter, powerful surfactants and produce hemolysis on erythrocytes.

Vitamins and Minerals

Content Minerals: Potassium (K) 697 mg, Magnesium (Mg) 270 mg, Sodium (Na) 11.5 mg, Copper (Cu) 3.7 mg, Manganese (Mn) 37.5 mg, Zinc (Zn) 4.8 mg, Calcium (Ca) 127 mg, Phosphorus (P) 387 mg, Iron (Fe) 12 mg, Vitamin mg./100 g dry matter, vitamin A (carotene) from 0.12 to 0.53, vitamin E 4.60 - 5.90, thiamin 0.05 to 0.60, riboflavin 0.20 to 0.46 , niacin 0.16 - 1.60

Ascorbic acid 0.00 - 8.50.