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. 2024 Apr 24;12(6):4473-4485.
doi: 10.1002/fsn3.4113. eCollection 2024 Jun.

A comparative analysis of the nutrient and phytochemical richness among different varieties of quinoa in China

Yuan-Mou Tang  1 , Yi-Zhi Liu  1 , Yan-Hong Zhang  1 , Ya-Nan Cao  1 , Pan-Pan Song  1 , Li-Ming Hou  2 , Lian-Xin Peng  1
Affiliations

A comparative analysis of the nutrient and phytochemical richness among different varieties of quinoa in China

Yuan-Mou Tang et al. Food Sci Nutr. .

Abstract

Quinoa is a nutrient-dense pseudocereal that has garnered global attention for its potential to bolster food security and nutrition. Despite its celebrated status, the detailed nutritional profiles of various quinoa varieties remain poorly understood, which poses a significant barrier to the strategic cultivation and utilization of quinoa's genetic diversity to combat malnutrition. The impetus for this research lies in the urgent need to identify superior quinoa strains that can be tailored to meet specific nutritional requirements and adapt to diverse agro-ecological zones. Our findings reveal substantial variation in nutrient content across different quinoa varieties, highlighting the variety ZLZX-8 as a particularly nutrient-rich strain with the highest levels of protein, fat, essential fatty acids, amino acids, and key minerals such as Mg, K, and Zn. Moreover, ZLZX-8's exceptional antioxidant capacity suggests it may have additional health benefits beyond its macronutrient profile. In contrast, ZLZX-7 stands out for its dietary fiber and phenolic content, which are critical for digestive health and disease prevention, respectively. Meanwhile, ZLZX-5, with its high starch content, could be better suited for energy production in dietary applications. Notably, the study also uncovers a correlation between grain color and nutrient profile, with colored quinoa varieties exhibiting superior fiber, inositol, phenolic content, and antioxidant activity compared to their white counterparts. This work lays the groundwork for an informed selection of quinoa varieties that can enhance dietary quality, support local and global food systems, and contribute to the fight against malnutrition.

Keywords: bioactive compounds; germplasm diversity; nutritional composition; quality evaluation; quinoa (Chenopodium quinoa).

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

FIGURE 1
FIGURE 1
Nutritional general nutritional content of 9 varieties of quinoa. (a) protein content; (b) fat content; (c) dietary fiber content; (d) starch content; different lowercase letters are indicated for comparison at the 5% significance level.
FIGURE 2
FIGURE 2
Fatty acids of 9 varieties of quinoa. The heat map on the left shows the content of different fatty acids according to the shade of color, and the histogram on the right shows the total fatty acid content of different types of quinoa.
FIGURE 3
FIGURE 3
Amino acids of 9 varieties of quinoa. The heat map on the left shows the content of different amino acids according to the shade of color, and the histogram on the right shows the total amino acid content of different types of quinoa.
FIGURE 4
FIGURE 4
Content of inositol in 9 varieties of quinoa. Different lowercase letters indicate that it is performed at a significant level of 5%.
FIGURE 5
FIGURE 5
Principal component analysis.
See this image and copyright information in PMC

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