Nutritional characterization of three quinoa (Chenopodium quinoa Willd.) cultivars grown in northern Italy

IntroductionGluten-free foods are often characterized by reduced dietary fibre content, a high glycemic index, low iron and calcium concentrations, and limited protein quality. Quinoa (Chenopodium quinoa Willd.) is a gluten-free pseudocereal whose nutritional composition varies depending on the cult...

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Prif Awduron:	Filippo Rossi, Gianluca Giuberti, Margherita Dall’Asta, Mariasole Cervini, Rossella Dodi, Dora Inès Melo Ortiz, Andrea Fiorini, Vincenzo Tabaglio
Fformat:	Artigo
Iaith:	Inglês
Cyhoeddwyd:	Frontiers Media S.A. 2026-03-01
Cyfres:	Frontiers in Food Science and Technology
Pynciau:	gluten-free food nutrients protein score pseudocereals quinoa
Mynediad Ar-lein:	https://www.frontiersin.org/articles/10.3389/frfst.2026.1768332/full
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