Title: Quinoa green leaves: A promising nutrient-rich vegetable to improve human health
Abstract:
Quinoa (Chenopodium quinoa Willd.) is a nutrient-rich grain native to the Andean region of South America, domesticated around 7,000 years ago. Once a forgotten crop, quinoa has recently been rediscovered. The seeds are gluten-free and contain high levels of protein, essential amino acids, important minerals, and vitamins. Due to these nutritional properties and health benefits, quinoa is considered a novel, functional, and popular health food – often referred to as a 'superfood.' In addition to its grains, quinoa's green leaves, known as quinoa greens, are also packed with nutrients and beneficial phytochemicals. However, the consumption of quinoa greens as a vegetable is uncommon. Like the grains, the leafy greens are rich in nutritional value, boasting higher protein content, lower carbohydrates, and more omega-3 fatty acids compared to similar leafy vegetables. They are also an excellent source of essential amino acids and minerals. Moreover, quinoa leaves offer health-promoting properties, including antimicrobial, anticancer, antidiabetic, and anti-obesity benefits. Quinoa greens are higher in protein and lower in carbohydrates than vegetables like spinach and amaranth. Quinoa, as a crop, is drought-, salinity-, and cold-tolerant, and requires minimal water and fertilizer to grow. This makes quinoa greens an ideal vegetable crop in a climate-changing environment, as they can be grown year-round in fields, greenhouses, or high tunnels, with a harvesting period of about 30 days. Quinoa greens can be enjoyed in various ways: stir-fried, sautéed, stewed, steamed, and in salads. In taste surveys, quinoa leafy greens were found to have a taste, texture, and flavor comparable to or even better than spinach.
