Nutritional Content, Phytochemical Composition, and Physicochemical Properties of Different Quinoa ( <i>Chenopodium quinoa</i> Willd.) Seed Varieties

ABSTRACT Background and Objectives Quinoa ( Chenopodium quinoa Willd.) is a pseudocereal with documented benefits for human health. The macronutrient composition and phytochemical content of the grain are known to vary depending on the variety and the growing location. In this context, three varieties of quinoa seeds from the United Kingdom (UK) and Brazil (BR) were analyzed for their nutritional value and phytochemical content. Findings All three varieties had high protein content (Variety 1: 12.82% ± 0.08%, Variety 2: 12.79% ± 0.06%, Variety 3: 15.23% ± 0.29%) and a balanced amino acid profile. The UK varieties (1 and 2) showed higher content ( p &lt; 0.001) of insoluble fiber (mean: 5.61%) compared with the BR variety (4.34%). ICP–MS analysis indicated that all varieties were rich in manganese, phosphorus, iron, zinc, copper, potassium, and magnesium. Of a total of 158 phytochemicals analyzed with targeted LC–MS/MS, ferulic acid, vanillic acid, kaempferol, and quercetin were detected in the highest quantities. Conclusions Quinoa is a promising candidate crop to incorporate in the human diet and contributes toward dietary recommendations in terms of macronutrients and minerals. Varietal variations affect physical properties and seed suitability as a functional ingredient in food formulations. Significance and Novelty Diversification of the human diet is an essential step for promoting biodiversity and ensuring sustainability of food production.