Learn the facts Quinoa
Quinoa and its high nutritional value.
II. Protein Profile
Quinoa nutrient composition has insoluble fiber like any cereal, vitamin B12, vitamins E, vitamin C, and it also has minerals such as calcium, magnesium, iron, potassium, phosphorus, manganese, zinc, copper and sodium .
III. Fiber content
Starch (insoluble fiber) is the main carbohydrate component of quinoa and is present between 52% and 74%.
Lipid (fat) content in quinoa ranges from 2% to 9.5% being rich in essential fatty acids such as linoleic and α-linolenic  which are anti-inflammatory in contrast to fatty acids found in animal source products that are pro inflamatory, and contains high concentrations of natural antioxidants such as α- and γ-tocopherol.
V. Other Nutritional Facts
The amount of calcium and iron are significantly higher than other grains. Several studies have reported large amounts of iron in quinoa.
These large variations in the concentration of minerals in quinoa seeds depends on the soil and the climate predominance, this external factors gives the seed a different genotype depending on the region and/or applied fertilizers.
Quinoa is also an excellent example of "functional food" which may help reduce the risk of various diseases. Its nutrient profile of fiber, minerals, vitamins, fatty acids, antioxidants (phytosterols), contributes to human homeostasis (balance).
These characteristics provide the grain great advantage over other plant foods for human nutrition and health maintenance.
Phytosterols are natural components of the cellular membranes of plants present in abundance in oils, seeds and grains. They have different biological effects, such as anti-inflammatory, antioxidant and anti carcinogenic activity, helping to maintain a healthy heart.
As reported by Ryan et al.  phytosterols present in quinoa were higher than in pumpkin, barley and corn seeds, but lower than those of lentils, chickpeas and sesame seeds.
Quinoa is an excellent source of vitamin E . The amount of γ-tocopherol (Vitamin E) observed was slightly higher than the amount present in corn oil, ensuring to quinoa oil a long shelf life, due to the antioxidant power of this substance. Content of α-tocopherol is very important because it acts as a natural antioxidant at the cell membrane level, protecting fatty acids from damage caused by free radicals .
 Maradini-Filho AM, Pirozi MR, Borges JTS, Santana HMP, Chaves JBP, et al. (2017) Quinoa: Nutritional, functional and anti-nutritional aspects. Crit Rev Food Sci Nutr 57: 1618-1630.
 Vega-Gálvez AV, Miranda M, Vergara J, Uribe E, Puente L, et al. (2010) Nutrition facts and functional potential of quinoa (Chenopodium quinoa Willd.), an ancient Andean grain: A review. J Sci Food Agric 90: 2541-2547.
 Ogungbenle NH (2003) Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour. Int J Food Sci Nutr 54: 153-158.
 Ryan E, Galvin K, O’Connor TP, Maguire AR (2007) Phytosterol, squalene, tocopherol content and fatty acid profile of selected seeds, grains, and legumes. Plant Foods Hum Nutr 62: 85-91.
 Borges JTS, Bonomo RC, Paula CD, Oliveira LC, Cesário MC (2010) Physicochemical and nutritional characteristics and uses of Quinoa (Chenopodium quinoa Willd.). Temas Agrários 15: 9–23.
 Gorinstein S, Lojek A, Cíz M, Pawelzik E, Delgado-Licon E, et al. (2008) Comparison of composition and antioxidant capacity of some cereals and pseudocereals. Int J Food Sci Tech 43: 629–637.
 Zhu N, Sheng S, Li D, Lavoie EJ, Karwe MV, et al. (2001) Anti-oxidative flavonoid glycosides from quinoa seeds (Chenopodium Quinoa Willd.). J Food Lipids 8: 37–44.