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Abstract Title:

Quinoa sprouts as potential vegetable source: Nutrient composition and functional contents of different quinoa sprout varieties.

Abstract Source:

Food Chem. 2021 Apr 8 ;357:129752. Epub 2021 Apr 8. PMID: 33915464

Abstract Author(s):

Liqing Le, Xuxiao Gong, Qi An, Dabing Xiang, Liang Zou, Lianxin Peng, Xiaoyong Wu, Maoling Tan, Zhongli Nie, Qi Wu, Gang Zhao, Yan Wan

Article Affiliation:

Liqing Le

Abstract:

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.

Study Type : Plant Study
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