Insights into the nutritional value and bioactive properties of quinoa (Chenopodium quinoa): past, present and future prospective

Summary In recent years, quinoa gained increased attention due to its great adaptability to harsh environmental conditions, high nutritional values and high preference as ingredients of gluten‐free and functional foods. In order to improve the diet and direct the population to a better health, the search for new foodstuffs suitable for a healthy lifestyle and proper diet is still ongoing and quinoa seeds are one of these food raw materials. It is a promising variety for human consumption and nutrition in the world, as it has higher nutritional and health values than traditional cereal grains, such as high concentration of protein, fatty acids, tocopherols, phytosterols, phenolic compounds, and low glycaemic index and gluten‐free nature. Its consumption is not spread worldwide due to lack of knowledge regarding nutritional and health benefits of quinoa among consumers. This review summarises the nutritional values, bioactive properties, antinutritional factors, and uses of quinoa seeds and oils.