Quinoa as a biologically active additive in food: chemical composition, properties and prospects of use

Quinoa (Chenopodium album) is an annual plant of the Amaranth family, rich in nutrients, used as a biologically active additive in food products. This unpretentious plant contains vitamins A, C, group B, minerals (calcium, iron, magnesium) and antioxidants (flavonoids and phenolic compounds) that support the immune system, improve digestion and have anti-inflammatory properties. Quinoa seeds contain more protein and complex carbohydrates than leaves, which makes them an excellent source of nutrition for maintaining muscle mass and normalizing the digestive tract. Sprouted quinoa seeds increase the bioavailability of nutrients and active enzymes, which helps improve digestion and antioxidant protection. Quinoa has found use in cooking — fresh leaves are added to salads and soups, and the seeds are ground into flour for baking. However, it is worth considering the high content of oxalates and nitrates in the plant, which requires moderation in use and thermal treatment.