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Quinoa - A treasure trove of nutrients

Simranpreet Kaur Bhathal, Kiran Grover, Navjot Gill
Received: 19 May 2015 / Received in revised form: 30 May 2015, Accepted: 28 May 2015, Published online: 29 June 2015 
Abstract
Sensitivity to gluten results in a wide spectrum of…

Simranpreet Kaur Bhathal, Kiran Grover, Navjot Gill

Received: 19 May 2015 / Received in revised form: 30 May 2015, Accepted: 28 May 2015, Published online: 29 June 2015 

Abstract

Sensitivity to gluten results in a wide spectrum of manifestations triggered by ingestion of the gluten-containing grains such as wheat, barley and rye. Celiac Disease, also known as gluten sensitivity enteropathy , is characterized by inflammation of  the small –intestinal mucosa that results from a genetically based immunologic intolerance to ingested gluten. Rising demands for gluten free products parallels the increase in celiac disease .Humans have many options when it comes to fueling their bodies, but the benefits of some options are so nutritious that they are labeled as “Superfoods”. The new emerging super food quinoa (chenopodium quinoa) was the international food of the year 2013 and it is a staple food got originated in the Andean region of South America. It is a pseudo cereal rather than a true cereal, as it is not a member of the true grass family. It is a small seed which look like a cross between sesame seeds and millets. It has exceptionally high protein containing balanced set of essential amino acid such as methionine, cysteine and lysine as compared to wheat .Quinoa protein is free of gluten with a low Glycemic Index, and thus it is ideal for celiac patients. Quinoa contained good amount of total dietary fibre consisting of both insoluble fibre and soluble fibre, essential fatty acids such as linoleic and linolenic acid. The use of quinoa in diet can be considered beneficial in the prevention and treatment of risk factors related to celiac disease, cardiovascular diseases, gastrointestinal problems and reducing lipid peroxidation. Quinoa can be cooked as a cereal such as porridge, add it to salads, dessert and can be used as flour for preparation of gluten free bread and bakery products. Thus, variety of products can be developed from Quinoa alone or in combination with other food material and therefore, Quinoa is considered to be an excellent novel source of natural health promoting food and can be used for prevention of many diseases. 

Key words: Chenopodium quinoa, celiac disease, superfood, nutrients, product.

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Citation: Simranpreet Kaur Bhathal, Kiran Grover, Navjot Gill (2015) Quinoa - A treasure trove of nutrients, Journal of Nutrition Research, Vol. 3, Issue 1, pp. 45-49



© The Indian Association for Parenteral and Enteral Nutrition 2015

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