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

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

doi:10.1016/j.foodchem.2021.129752

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

Food Chem. 2021 Apr 8:357:129752. doi: 10.1016/j.foodchem.2021.129752. Online ahead of print.

Authors

Liqing Le¹, Xuxiao Gong¹, Qi An¹, Dabing Xiang², Liang Zou², Lianxin Peng², Xiaoyong Wu², Maoling Tan², Zhongli Nie³, Qi Wu², Gang Zhao², Yan Wan⁴

Affiliations

¹ Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengluo road 2025, Shiling town, Longquanyi District, Chengdu 610106, Sichuan Province, People's Republic of China.
² Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengluo road 2025, Shiling town, Longquanyi District, Chengdu 610106, Sichuan Province, People's Republic of China; Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan Province, People's Republic of China.
³ Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan Province, People's Republic of China.
⁴ Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengluo road 2025, Shiling town, Longquanyi District, Chengdu 610106, Sichuan Province, People's Republic of China; Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan Province, People's Republic of China. Electronic address: wanyanyanbest@126.com.

PMID: 33915464
DOI: 10.1016/j.foodchem.2021.129752

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.

Keywords: Amino acid; Bioactive component; Mineral composition; Quinoa; Sprout.