Quinoa (Chenopodium quinoa Willd): nutritional profile, health benefits, and sustainability considerations

The exploration of sustainable and nutritionally rich plants has become essential due to population increases and climatic changes. Quinoa, a pseudo-cereal native to the Andes, has emerged as a promising candidate due to its nutritional value, versatility, and adverse climatic resilience. This review highlights the various aspects of quinoa, including its sustainability, nutritional composition, and health benefits. Quinoa protein is classified as a complete protein due to the presence of essential amino acids and other vital nutrients. Moreover, it is a plentiful source of dietary fiber, promoting a healthy digestive system and a sense of fullness. Quinoa outperforms other mineral-rich cereals, particularly iron, magnesium, phosphorus, and potassium. Consequently, its use may hinder the development of anemia and enhance the functionality of muscles and nerves, promote bone health, optimize metabolism, and regulate sugar levels according to scientific evidence. Namely, Quinoa offers several therapeutic applications due to its antioxidant, hypolipidemic, antidiabetic, anti-inflammatory, and anticancer properties. In vivo and clinical studies suggest that quinoa, its isolated saponins, or peptides exhibit potential benefits for glucose regulation, lipid metabolism, gut microbiota modulation, and overall metabolic health. In addition, quinoa exhibits exceptional resilience to non-living environmental factors and the ability to thrive in diverse agroecological conditions, in contrast to conventional staple crops. These properties make them a viable contender for improving food security under shifting climatic conditions.