A plant that is native from the Andean highlands, the grains have been consumed as food for more than 7,000 years ago in that region (Chile, Bolivia, Peru, Ecuador and Colombia). Since 1980, consumption has spread worldwide.
It has a higher content of calories, protein, fat, fiber, calcium and iron than wheat. It is not a cereal but a gluten-free food with a high content of Omega-3 along with eight essential amino acids.
The grain is consumed cooked, roasted or ground into flour for bread, cakes, salads, soups and stews.
Food of excellent nutritional quality, devoid of toxicity and fully compatible with breastfeeding.
Very Low Risk
Compatible. Not risky for breastfeeding or infant.
Moderately safe. Mild risk possible. Follow up recommended. Read the Comment.
Poorly safe. Evaluate carefully. Use a safer alternative. Read the Comment.
Very High Risk
Not recommended. Cessation of breastfeeding or alternative.
- Chenopodium quinoa (Latin, botanical name)
- Kinua (Native language)
- Kinuwa (Native language)
- Tupapa supha (Native language)
- Nowak V, Du J, Charrondière UR. Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.). Food Chem. 2016Abstract
- Bazile D, Jacobsen SE, Verniau A. The Global Expansion of Quinoa: Trends and Limits. Front Plant Sci. 2016Abstract
- Maradini Filho AM, Pirozi MR, Da Silva Borges JT, Pinheiro Sant'Ana HM, Paes Chaves JB, Dos Reis Coimbra JS. Quinoa: Nutritional, Functional and Antinutritional Aspects. Crit Rev Food Sci Nutr. 2015Abstract
- Abugoch James LE. Quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional, and functional properties. Adv Food Nutr Res. 2009Abstract