Vol. 11, Special Issue 7 (2022)

Author(s):
Anamika Sreejith

Abstract:
Quinoa (Chenopodium quinoa Wild.) is a Chenopodiaceae plant species that originated in the Andean region and can adapt to a variety of soil and climatic conditions. Last 5,000-7,000 years, humans have been cultivating and eating quinoa. Quinoa has been dubbed "one of the grains of the twenty-first century" due to its resistance to extreme environmental circumstances as well as its nutritional and biological qualities. Quinoa was significant to pre-Columbian Andean civilizations because the Incas saw it as a divine gift. Quinoa are well-known for their high nutritional content and potential health advantages. It is a high-nutrition pseudo grain that is high in proteins, lipids, fibre, vitamins, and minerals, as well as having an exceptional balance of vital amino acids. Quinoa has been shown to have significant beneficial impacts on human metabolic, cardiovascular and gastrointestinal health They have a high protein content with all essential amino acids. Quinoa also has a lot of phytochemicals like saponins, phytosterols and phytoecdysteroids. Despite its health benefits, quinoa is not widely consumed for a variety of reasons. We believe more research is needed to provide more information about quinoa.