Quinoa- A nutritive and health perspective

Quinoa (Chenopodium quinoa) is plant species which belongs to goosefoot family Chenopodiaceae, which has been cultivated in Andean region for thousands of years. It is an annual herbaceous plant that can grow 1-3cm high, seeds of quinoa are round and flat with a diameter about 1.5-4.0mm. The plant shows strong tolerance in acidic, alkaline and salty soils. Quinoa regarded as pseudo-cereal and highly nutritious due to abundant in protein, fiber, lipids, vitamins and minerals. It is one of the rare plants which have all nine essential amino acids and highest protein content in all cereals. It contains good amount of compounds including betaine, saponins, polyphenols, isoflavones and carotenoids in it. Glycemic index of quinoa ranges in between 35-53 depend upon cooking time. Quinoa shows considerably positive effects on celiac disease, serum lipid, and diabetes. Consumption of quinoa significantly reduces total cholesterol levels, triglycerides and LDL in the human body. Quinoa as low glycemic index food showed positive results on obese and type 2 diabetes patients. Quinoa is used to substitute rice, maize and wheat in various recipes. Consumer acceptability for different quinoa-based items are positive.