Chenopodium quinoa

(Bloß eine Kopie dessen, was ich in Eine Reise ins Internet gefunden hatte.)

Chenopodium quinoa


**Chenopodium quinoa**


Annual herb 1-2 m tall that matures in five to six months.  Important
pseudocereals; plants that
are not grasses but produce small white, red or black seeds mainly used
in making bread and
similar food products. Grown in the Andes at altitudes where maize will
not grow. The chemical
composition of the two species is approximately the same.
     In poultry-feeding trials, chicks fed a ration containing cooked
quinua made equal gains
to those receiving maize and skim milk, whereas rations containing
uncooked quinua depressed
the growth rate in both chickens and swine owing to the presence of
bitter-tasting saponins in the
seed coat. Saponins can be removed from the grain by repeated thorough
washing, a process that
can be shortened by adding lime to the water. Cooking also helps remove
both the bitter taste and
the toxic effects.
     Sajama, a Bolivian variety, is practically free of saponins. The
leaves and stalks can be fed
to ruminants, and the chaff and gleanings from threshing are generally
fed to pigs.

                         As % of dry matter

                    DM   CP   CF   Ash  EE   NFE  Ca   P    Ref

Grain               90.6 16.9 3.9  2.8  8.8  67.6           115