Nutritional characterization of three quinoa (Chenopodium quinoa Willd.) cultivars grown in northern Italy

Introduction Gluten-free foods are often characterized by reduced dietary fibre content, a high glycemic index, low iron and calcium concentrations, and limited protein quality. Quinoa (Chenopodium quinoa Willd.) is a gluten-free pseudocereal whose nutritional composition varies depending on the cultivar and on pedoclimatic conditions. The introduction of quinoa into European agroecosystems, particularly in Italy, diversifies crop rotations, thereby improving agrobiodiversity. Within this framework, this study investigated the potential cultivation of quinoa under the pedoclimatic conditions of the Po Valley (northern Italy) and evaluated how these conditions influence the qualitative traits of cultivars adapted to environments markedly different from their areas of origin. Methods We analyzed three of the most widely cultivated quinoa cultivars (Regalona, Titicaca, and Vikinga) grown in northern Italy. Results Titicaca showed the highest total dietary fiber (13.7%) and iron content (8.31 ± 0.67 mg 100 g -1 ). The protein score ranged from 75 (Leu) in Vikinga to 77 (Leu) in Titicaca. Resistant starch accounted for 6.1% (Titicaca) to 7.5% (Vikinga) of total starch. Overall, quinoa represents a promising gluten-free food and a potentially valuable crop for diversifying European agroecosystems. Discussion Compared to corn and rice, quinoa has a higher Ca and Fe content, therefore its inclusion in gluten-free products would improve its nutritional value. The 3 quinoa cv showed a higher protein content than corn and rice. The lysine content was also higher than that of the two gluten-free grains. Overall, quinoa represents a promising gluten-free food and a potentially valuable crop for diversifying European agroecosystems.