Quinoa sprouts as potential vegetable source: Nutrient composition and functional contents of different quinoa sprout varieties

• Published in: Food chemistry Vol. 357; p. 129752
• Main Authors: Le, Liqing, Gong, Xuxiao, An, Qi, Xiang, Dabing, Zou, Liang, Peng, Lianxin, Wu, Xiaoyong, Tan, Maoling, Nie, Zhongli, Wu, Qi, Zhao, Gang, Wan, Yan
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.09.2021
• Subjects: Amino acid; Bioactive component; Mineral composition; Quinoa; Sprout; Quinoa; TF; Amino acid; Sprout; Bioactive component; Mineral composition; TP; TS
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2021.129752

•The biomas, morphological characters and nutritional indexes of quinoa sprouts were determined.•The additional functional contents of quinoa sprouts were investigated.•Quinoa sprouts are rich sources of magnesium, leucine, vitamin C, β-carotene, total flavonoids and phenols.•Quality characteristics was significant differences in different quinoa sprouts varieties.•Quinoa sprouts can be promoted as edible sprouts due to high nutrient and functional contents. Quinoa has a long history of cultivation and unique nutritional value. Quinoa sprouts can be eaten as leafy vegetables, but their nutritional quality is unknown. Ten quinoa sprout varieties (lines) were evaluated and compared for nutrient and functional composition. All quinoa sprout varieties had high contents of moisture content, reducing sugar, potassium, magnesium, and vitamin C. All varieties contained all essential amino acids, with leucine present in abundance. They had high contents of phenolics, flavonoids, carotenoids (β-carotene and lycopene) as well as chlorophylls a and b. Overall, var. LL-01 had better nutrient and phytochemical composition than other varieties. The potential nutritionalhealth benefits of quinoa sprouts as a vegetable are important for both traditional and contemporary diets.