Lillian Abugoch James of the University of Chile reported on the composition, chemistry, nutritional and functional properties of quinoa. She cited the pseudocereal’s “remarkable nutritional qualities” including its high protein content (15%), “great amino acid balance,” and “notable Vitamin E content.” Beyond its nutritional proﬁle, Abugoch recommends quinoa to food manufacturers because of its useful functional properties, such as viscosity and freeze stability.
Advances in Food and Nutrition Research, October 2009; 58:1-31
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