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Traditionally, quinoa grain is harvested by hand, and only rarely by machine, because the extreme variability of the maturity period of most quinoa cultivars complicates mechanization. Harvest needs to be precisely timed to avoid high seed losses from shattering, and different panicles on the same plant mature at different times.
The indigenous Andean food crops, quinoa (Chenopodium quinoa), kiwicha (Amaranthus caudatus) and cañihua have high nutritional value based mainly on their considerable protein content and dietary fiber value. [5] [6] [27] Their protein, calcium, zinc and iron content is higher than that of more widely commercialized cereals. [30] [31]
Like other quinoa and amaranth species, proteins in the seeds are of particularly high nutritional value due to high concentration of essential amino acids. [46] Safety concerns have been raised around saponins, which are toxic, though mostly to fish. [45] In the plant, the saponin quantity is too small to harm humans. [45]
As whole grains, brown rice and quinoa both contain a good amount of protein. Brown rice provides about 5 to 6 grams of protein per cup. But, with 8 grams per cup, quinoa comes out on top.
A new study presented at the Nutrition 2024 conference looked at the benefits of choosing whole grains over refined grains and how the nutritional value of wheat changes as it moves from farm to ...
Quinoa in its natural state is very easy to sprout, but when polished, or pre-cleaned of its saponin coating (becoming whiter), it loses its power to germinate. Sprouts of the family Solanaceae (tomato, potato, paprika, and aubergine/eggplant) and the family Polygonaceae cannot be eaten raw, as they can be poisonous. [4]
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Soyasaponins are a group of structurally complex oleanane-type triterpenoid saponins that include soyasapogenol (aglycone) and oligosaccharide moieties biosynthesized on soybean tissues. Soyasaponins were previously associated to plant-microbe interactions [20] from root exudates and abiotic stresses, as nutritional deficiency. [21]
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