The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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A Comparison of Food Components between Korean and Imported Quinoa (Chenopodium quinoa Willd.)

국내산과 외국산 퀴노아의 식품성분 비교

  • Sim, Ki Hyeon (Major in Traditional Culinary Culture, Graduate School of Arts, Sookmyung Women's University)
  • 심기현 (숙명여자대학교 문화예술대학원 전통식생활문화전공)
  • Received : 2019.08.02
  • Accepted : 2019.09.24
  • Published : 2019.10.31
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Abstract

The purpose of this study was to compare differences in the main food components between Korean and imported quinoa from Peru, the U.S., and Thailand. Proximate composition of Korean quinoa showed highest crude protein and crude ash, while Korean quinoa had lowest moisture. Total amino acid content was higher in Korean quinoa than in imported quinoa. Fatty acid content was highest in quinoa cultivated in the U.S. and Wonju. Quinoa cultivated in Wonju was rich in palmitic acid, lignoceric acid, linoleic acid, eicosadienoic acid, erucic acid, and nervonic acid. Mineral content was higher in Korean quinoa than in imported quinoa. Quinoa cultivated in Wonju showed highest contents of P, Mg, Zn, while quinoa cultivated in Hongcheon showed the highest content of Na. Citric acid was found the major organic acid in quinoa. Citric acid content was highest in quinoa imported from the U.S. and lowest in quinoa cultivated in Hongcheon. Among free sugar, raffinose and glucose contents were highest in quinoa cultivated in Hongcheon, The results of this study show Korean quinoa has high contents of protein, amino acids, fatty acids, minerals and free sugar, offering essential amino acids in an excellent balance.

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