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Quinoa - a rewiev

Author

Listed:
  • Michala JANCUROVÁ

    (Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic)

  • Lucia MINAROVIČOVÁ

    (Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic)

  • Alexander DANDÁR

    (Department of Food Science and Technology, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic)

Abstract

The healthy lifestyle and appropriate nutrition are stressed nowadays. New foodstuffs are still investigated with the aim to improve the diet and conduce to a better health state of the population. Pseudocereals (amaranth, buckwheat, and quinoa) are convenient for this purpose. Their high nutritious and dietary quality meets the demands of the food industry and consumers. Our collective dealt with quinoa, a commodity of Andean, because quinoa is a good source of essential amino acids such as lysine and methionine. Quinoa contains relatively high quantities of vitamins (thiamin, vitamin C) and minerals.

Suggested Citation

  • Michala JANCUROVÁ & Lucia MINAROVIČOVÁ & Alexander DANDÁR, 2009. "Quinoa - a rewiev," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(2), pages 71-79.
    • Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:2:id:32-2008-cjfs
    DOI: 10.17221/32/2008-CJFS
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