Quinoa sprouts as potential vegetable source: Nutrient composition and functional contents of different quinoa sprout varieties.
Amino acid
Bioactive component
Mineral composition
Quinoa
Sprout
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
08 Apr 2021
08 Apr 2021
Historique:
received:
14
09
2020
revised:
26
03
2021
accepted:
04
04
2021
pubmed:
30
4
2021
medline:
30
4
2021
entrez:
29
4
2021
Statut:
aheadofprint
Résumé
Quinoa has a long history of cultivation and unique nutritional value. Quinoa sprouts can be eaten as leafy vegetables, but their nutritional quality is unknown. Ten quinoa sprout varieties (lines) were evaluated and compared for nutrient and functional composition. All quinoa sprout varieties had high contents of moisture content, reducing sugar, potassium, magnesium, and vitamin C. All varieties contained all essential amino acids, with leucine present in abundance. They had high contents of phenolics, flavonoids, carotenoids (β-carotene and lycopene) as well as chlorophylls a and b. Overall, var. LL-01 had better nutrient and phytochemical composition than other varieties. The potential nutritionalhealth benefits of quinoa sprouts as a vegetable are important for both traditional and contemporary diets.
Identifiants
pubmed: 33915464
pii: S0308-8146(21)00758-5
doi: 10.1016/j.foodchem.2021.129752
pii:
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
129752Informations de copyright
Copyright © 2021 Elsevier Ltd. All rights reserved.