Quinoa flour
Quinoa flour is obtained by milling the seeds of Chenopodium quinoa, a plant belonging to the Amaranthaceae family.
It is naturally gluten-free and is used in bread, biscuits, cakes, pancakes, pasta and other products suitable for gluten-free diets.
From a nutritional point of view, it mainly provides carbohydrates, but it also has a relatively high protein content compared with many refined cereal flours.
Quinoa proteins have a good profile of essential amino acids and are relatively rich in lysine, an amino acid that is often limited in cereals.
It also contains fibre, predominantly unsaturated fats, magnesium, phosphorus, iron and other micronutrients in varying amounts.
Quinoa naturally contains saponins, bitter-tasting compounds concentrated mainly on the surface of the seed. In products intended for consumption, these are normally removed or greatly reduced by washing and processing.
It also contains phytates and oxalates, which may partly reduce the absorption of certain minerals, particularly when consumed in large amounts.
Quinoa flour has a distinctive, slightly earthy and mildly bitter flavour and lacks the elastic properties of gluten, so it is often blended with other flours in baked products.
Calories
It provides approximately 360–390 kcal per 100 g, depending on the product, fat content and moisture.
Allergens
Quinoa is not among the major food allergens requiring mandatory declaration in the European Union. In gluten-free products, however, possible cross-contamination during processing should be considered.
Assessment
A nutritionally interesting flour due to its good content of protein, fibre and minerals, particularly useful in naturally gluten-free formulations.
Cons: possible phytates and oxalates
