Chemical and nutritional characterization of Chenopodium pallidicaule (cañ ihua) and Chenopodium quinoa (quinoa) seeds

Quinoa (Chenopodium quinoa Willd.) and cañihua (Chenopodium pallidicaule Allen) are native Andean food plants of high nutritional value used as food by the Incas and previous cultures. An extensive analytical study was done on three samples for each species for all amino acids, sterols, fatty acids and mineral determination. The aim was to evaluate the chemical and nutritional characterization of cañihua and quinoa in relationship with wheat, corn, rice, rye, as sources of dietary fiber and other bioactive compounds in human and animal. C. quinoa and pallidicaule present an excellent nutritional value with high (14-18%) protein content, balanced amino acid composition, trace elements and vitamins and contain no gluten. This food species presented rich flavonol and triterpene glycosides fractions that include different compounds. C. quinoa and pallidicaule are an excellent example of functional foods that aims to prevent the risk of various diseases.