Nutritional characterization of Quinoa from brazilian variety BRs Piabiru / Caracterização nutricional da Quinoa da variedade brasileira BRs Piabiru

Antonio Manoel Maradini Filho, João Tomaz Da Silva Borges, Helena Maria Pinheiro Sant’ana, José Benício Paes Chaves, Eber Antonio Alves Medeiros, Monica Ribeiro Pirozi


Quinoa stands out for its high resistance to adverse weather and soil conditions and, above all, for its high nutritional value. It surpasses most cereals in the amount of proteins, fats, fibers, vitamins and minerals, presenting a greater balance in the distribution of essential amino acids. In addition to containing high nutritional quality, quinoa is also characterized by being gluten-free, enabling a greater variety and offer of more nutritious food products suitable for people with celiac disease. Despite all these characteristics, the use and knowledge about quinoa is still little in Brazil due to the high cost of imported grain and the lack of knowledge of its benefits by the majority of the Brazilian population, with its industrialization and commercialization still very limited. The aim of this work was to evaluate nutritional quality through analysis of vitamins and carotenoids of the quinoa of the BRS Piabiru variety, developed and adapted to the conditions of the Brazilian savanna (Cerrado). Wholemeal quinoa flour showed high concentrations of carotenoids and vitamins, especially niacin and tocopherols, showing their potential nutritional value, especially when compared to the flours of other cereals commonly used in human consumption.



Chenopodium quinoa Willd, pseudocereal, vitamins, nutritional value, gluten free.

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