Comparative profiling of 72 quinoa varieties reveals superior nutritional quality, bio-active petrochemicals, and sensory acceptability for functional leafy vegetable applications

Quinoa (Chenopodium quinoa Willd.) seedlings are recognized as plant-based foods with high nutritional value, yet they remain scarcely studied. This study aimed to comprehensively evaluate 72 quinoa varieties, harvested 30 days after sowing, by comparing their agronomic and quality traits to spinach (Spinacia oleracea) to identify superior genotypes for use as microgreens or leafy vegetables. Two varieties, JQ-1798 and JQ-2322, were screened out as highly suitable. Sensory analysis revealed that the juice from these seedlings had a less bitter taste, a fresher flavor, and a higher moisture content than spinach. Nutritionally, they were rich in fat, protein, amino acids, and vitamin C. The essential amino acid composition was well-balanced and notably rich in lysine. Furthermore, these varieties contained significantly high levels of functional compounds, including flavonoids, total polyphenols, carotenoids (β-carotene and lycopene), and chlorophyll. Crucially, they exhibited low anti-nutritional factors, with low oxalic acid content and nitrite levels that were below the national safety limit. These results demonstrate that the selected quinoa seedlings have great potential as a highly nutritious and palatable green leafy vegetable.