دراسة القيمة الغذائية لبذور و أوراق بعض أصناف نبات الكينوا

Résumé: The aim of this study is knowing some of the chemical properties of four quinoa plant varieties (white, red, black and V2). Where we focused on the chemical and nutritional compositions of the quinoa plant, and the changes are represented in the elements of nutritional value (compounds of primary metabolism, secondary metabolism and mineral content). In addition to determining electrical conductivity and acidity (pH). The results showed that white quinoa seeds are characterized by a high content of proteins compared to the other three varieties. The fat and carbohydrate content were better in red quinoa followed by black quinoa while V2 variety was the lowest content. Regarding the value of the mineral content, the content was somewhat weak for the four studied varieties, within the range of 3.5%. The results of the study on the leaves show that the mineral content is high in the range of 35%. Whereas the highest protein content was found in black quinoa leaves. The content of carbohydrates and fats was relatively high for the white quinoa, followed by the red quinoa. All of this is due to genetic factors related to the quality of seeds, plant morphology, the extent of their adaptation and tolerance to various stresses and the various influences of climatic factors.

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