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Quinoa (pronounced keen-wah) is a crop that, although recently "discovered" by agricultural researchers from industrialized societies, has been grown for many thousands of years in the mountains of South America. It's been a major crop in the Andes mountains since 3,000 B.C. For the Incas, quinoa is the mother grain. It flourishes at high altitudes and in cold, dry climates. In Ecuador, quinoa is grown at altitudes of up to 7,400 feet above sea level, much higher than corn, wheat, or rice can be cultivated. Research has shown that quinoa is very salt tolerant. Its adaptation to high elevations, cold, dry climates and excellent nutritional qualities make it a crop that has aroused a lot of modern-day interest, especially for use in areas where other seed crops can not flourish. Quinoa has a nutty flavor with a texture similar to wild rice. Its used in soups, pasta, puffed cereals, in extruded foods (in blends with corn and with oats), as desserts and side dishes. Its flour blends well with wheat flour or corn meal for bread and biscuits. Quinoa is high in protein compared to other grains, and also has a high oil content. |
| Quinoa is generally considered to be a single species within the Chenopodiaceae family. Although it is used much the same way as most cereal crops, since it's not a grass in the family Poaceae (like corn or wheat) it has been classified as a pseudo-cereal. Two species in the Chenopodium genus, C. berlandieri and C. hircinum, contain the same chromosome number as quinoa (2N = 36). Researchers have been able to cross these species, contributing hybrid vigor to the quinoa plant. Quinoa is a perennial plant, from 4 to 6 feet tall, with many angular branches, dull triangular leaves on long, narrow stalks, and flowers that form large, compact, branched heads. The red, white or black seeds are tiny and flat, and are processed in much the same way that rice is. Another important characteristic of quinoa is the high oil content of the seed. Although special breeding programs were necessary to achieve an oil content of 6 to 8% in maize, several cultivars of quinoa already show oil contents in this range. The oil is rich in polyunsaturated fatty acids, a high-quality protein, and a starch that can be converted into a cream/fat substitute, all of which are marketable as products or as natural additives. |
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| Quinoa seeds are covered with saponin, a resin-like substance that is extremely bitter and forms a soapy solution in water. Saponins can be identified by producing a soapy lather when placed in water and by being soluble in pure alcohol. To make the seed edible, the saponin must be removed, traditionally done by hand-scrubbing. Saponins can't be digested and can sometimes cause intestinal damage or reduce intestinal absorption of nutrients. There are two types of saponin: one, found in white quinoa, which can be used in the production of pharmaceutical steroids; and a more common type prevalent in other colors of quinoa, which is used in soaps, detergents, beer, shampoos, cosmetics, and synthetic hormones. Because they're toxic to various organisms, saponins are being studied as for their insecticidal, antibiotic, fungicidal, and pharmacological properties. The pharmacological interest in saponins is their ability to induce changes in intestinal permeability, which may aid patients in absorbing drugs. |
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From a nutritional standpoint, quinoa has almost an almost perfectly balanced amino acid composition for human use. It has a high content of calcium, phosphorus, and iron and is low in sodium. A half cup of quinoa has 374 calories, 13 grams of protein, and six grams of fat, but less than one gram of saturated fat. Significant vitamins include B6, niacin, riboflavin, and thiamin; other minerals include copper, magnesium, manganese, potassium, and zinc. Wheat is the only cereal grain that comes close to matching quinoa's protein content. Like soybeans, quinoa is high in lysine, an amino acid often lacking in vegetable products. Quinoa also has a good amount of methionine and cystine, making it a perfect compliment for legumes, which are low in these essential amino acids. The leaves of the quinoa plant can also be eaten. Quinoa is being considered as a potential crop for NASA's Controlled Ecological Life Support System (CELSS). The CELSS concept will utilize plants to remove carbon dioxide from the atmosphere and generate food, oxygen, and water for the crew of long-term human space missions. While the seeds of quinoa are considered to be the edible form of the plant, the leaves and sprouts can also be eaten raw or cooked and provide a substantial amount of nutritive value. |
Links to other sites with information about quinoa:
| Crop Plant Resources | | Outreach and Educational Resources
| | Molecular Biology Program
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Please send comments and suggestions to: moconnel@nmsu.edu
Last Updated: June 5, 1998
