Bioactive components in quinoa

According to the recent publication in Nutrients journal, Quinoa is a summer annual herbaceous crop native to the Andean countries of South America, domesticated about 7000 years ago. Initially cultivated for its nutritional values, drought tolerance, and ability to grow in high salt conditions, quinoa gained significance over the last 50 years, leading to a resurgence in its production. Currently, over 100 countries cultivate quinoa, with Bolivia, Ecuador, and Peru being the primary producers. Quinoa grains are gluten-free and rich in protein, essential amino acids, minerals, and vitamins, earning it the status of a "superfood." Notably, quinoa greens, including leaves, sprouts, and microgreens, offer similar nutritional benefits and health-promoting properties.
Traditionally consumed by Andean populations, quinoa greens provide reported antimicrobial, anticancer, antidiabetic, antioxidant, and cardio-beneficial effects. Despite their nutritional value, consumption of quinoa greens as vegetables is not widespread. However, they hold promise as value-added vegetables to address malnutrition and contribute to food security. Quinoa greens can be incorporated into various dishes as cooked vegetables or salads, or used as functional food ingredients in gluten-free products. Quinoa greens offer higher levels of total phenolic content and antioxidant capacity, particularly in germinated forms like sprouts and microgreens. Research indicates that the antioxidant content increases during germination, with red quinoa exhibiting higher levels than yellow quinoa. Further exploration is necessary to fully understand the nutritional and functional significance of quinoa greens and promote their use as "super vegetables" in human diets.