Editing Quinoa (section)

== Uses ==
The increasing demand for quinoa is partially due to the attention it received as a food that may help alleviate [[Food security|food insecurity]] in some world regions.<ref name=":0">{{Cite journal |last=Li |first=Fabiana |date=2023-08-08 |title=Materiality and the politics of seeds in the global expansion of quinoa |journal=Food, Culture & Society |language=en |volume=26 |issue=4 |pages=867–885 |doi=10.1080/15528014.2022.2152608 |issn=1552-8014 |doi-access=free}}</ref> Quinoa is high in [[protein (nutrient)|protein]], which makes it a possible alternative to meat for vegetarians and vegans, and for people who are [[Lactose intolerance|lactose intolerant]]. It also has high concentrations of [[mineral (nutrient)|dietary minerals]]. Quinoa does not contain [[gluten]].<ref>{{Cite journal |last1=Vega-Gálvez |first1=Antonio |last2=Miranda |first2=Margarita |last3=Vergara |first3=Judith |last4=Uribe |first4=Elsa |last5=Puente |first5=Luis |last6=Martínez |first6=Enrique A |date=2010 |title=Nutrition facts and functional potential of quinoa (Chenopodium quinoa willd.), an ancient Andean grain: a review |url=https://onlinelibrary.wiley.com/doi/10.1002/jsfa.4158 |journal=Journal of the Science of Food and Agriculture |language=en |volume=90 |issue=15 |pages=2541–2547 |bibcode=2010JSFA...90.2541V |doi=10.1002/jsfa.4158 |pmid=20814881}}</ref> Some of these qualities may have improved the market to economically privileged people in North America, possibly increasing the price of quinoa.<ref name=":0" />

Quinoa is an important food for the Indigenous people of the Andean [[Altiplano]], especially the [[Aymara people|Aymara]] and [[Quechua people|Quechua]] communities.<ref name=":4" /> Historically, it was consumed as a subsistence food, which was devalued by the Spanish when they colonized the region.<ref>{{Cite journal |last=Skarbø |first=Kristine |date=2015 |title=From Lost Crop to Lucrative Commodity: Conservation Implications of the Quinoa Renaissance |url=https://www.jstor.org/stable/44127054 |journal=Human Organization |volume=74 |issue=1 |pages=86–99 |doi=10.17730/humo.74.1.09276v70638x8q01 |issn=0018-7259 |jstor=44127054}}</ref> The Spanish noticed that quinoa was consumed everyday and as a part of special ceremonies, so they decided it could grant power to people and threatened their conquest. Because of this they targeted it for extinction and significantly reduced the range where quinoa was grown.<ref>{{Cite journal |last=Andrews |first=Deborah |date=2017 |title=Race, Status, and Biodiversity: The Social Climbing of Quinoa |url=https://anthrosource.onlinelibrary.wiley.com/doi/10.1111/cuag.12084 |journal=Culture, Agriculture, Food and Environment |language=en |volume=39 |issue=1 |pages=15–24 |doi=10.1111/cuag.12084 |issn=2153-9553}}</ref>

For the Indigenous communities, growing quinoa represented food security and well-being, and it was involved in almost every meal of the day.<ref name="kerss" /><ref>{{Cite journal |last1=Guiliani |first1=Alessandra |last2=Hintermann |first2=Felix |last3=Rojas |first3=Wilfredo |last4=Padulosi |first4=Stefano |date=December 2012 |title=Biodiversity of andean grains: Balancing market potential and sustainable livelihoods |journal=Bioversity International and the Bern University of Applied Sciences, School of Agricultural, Forest and Food Sciences (HAFL)}}</ref>

=== Nutrition ===
{{nutritional value
| name = Quinoa, cooked
| kJ = 503
| protein = 4.4 g
| fat = 1.92 g
| water = 72 g
| monofat = 0.529 g
| polyfat = 1.078 g
| carbs = 21.3 g
| fibre = 2.8 g
| calcium_mg = 17
| iron_mg = 1.49
| magnesium_mg = 64
| phosphorus_mg = 152
| potassium_mg = 172
| sodium_mg = 7
| zinc_mg = 1.09
| copper_mg = 0.192
| manganese_mg = 0.631
| selenium_ug = 2.8
| vitC_mg = 0
| thiamin_mg = 0.107
| riboflavin_mg = 0.11
| niacin_mg = 0.412
| vitB6_mg = 0.123
| folate_ug = 42
| choline_mg = 23
| vitA_ug = 0
| vitE_mg = 0.63
| source_usda = 1
| note = [https://fdc.nal.usda.gov/fdc-app.html#/food-details/168917/nutrients Link to USDA Database entry]
}}
Raw, uncooked quinoa is 13% water, 64% [[carbohydrates]], 14% [[protein]], and 6% [[fat]]. Nutritional evaluations indicate that a {{cvt|100|g|oz|abbr=off|frac=2|adj=on}} serving of raw quinoa seeds has a [[food energy]] of {{cvt|1,539|kJ|kcal|abbr=off}} and is a rich source (20% or higher of the [[Daily Value]], DV) of protein, [[dietary fiber]], several [[B vitamins]], including 46%{{nbsp}}DV for [[folate]], and for several [[dietary minerals]] such as [[Magnesium in biological systems|magnesium]] (55%{{nbsp}}DV), [[manganese]] (95%{{nbsp}}DV), [[phosphorus]] (65%{{nbsp}}DV), and [[zinc]] (33%{{nbsp}}DV).

After boiling, which is the typical preparation for eating the seeds, many nutritional evaluations change. Although a {{cvt|100|g|oz|frac=2}} serving of cooked quinoa increases to 72% water, most nutritional evaluations are reduced, such as, 21% carbohydrates, 4% protein, and 2% fat,<ref name="johnson" /> and the food energy of cooked quinoa is reduced to {{cvt|503|kJ|kcal|abbr=off}}. Although similarly reduced, cooked quinoa remains a rich source of the dietary minerals manganese (30%{{nbsp}}DV) and phosphorus (22%{{nbsp}}DV). However, cooked quinoa is reduced to being just a moderate source (10–19%{{nbsp}}DV) of dietary fiber and folate (11%), as well as of the dietary minerals iron (11%), magnesium (18%), and zinc (11%).

Quinoa is [[gluten-free]].<ref name="FAOquinoaancientcrop" /> Because quinoa has a high concentration of [[protein (nutrient)|protein]] and is a good source of many [[micronutrient]]s, has versatility in preparation, and a potential for increased yields in controlled environments,<ref name="AbugochJames2009">{{cite journal |last=Abugoch |first=James L. E. |year=2009 |title=Quinoa (''Chenopodium quinoa'' Willd.): Composition, chemistry, nutritional, and functional properties |journal=Advances in Food and Nutrition Research |type=review |volume=58 |pages=1–31 |doi=10.1016/S1043-4526(09)58001-1 |isbn=9780123744418 |pmid=19878856}}</ref> it has been selected as an experimental crop in [[NASA]]'s [[Controlled Ecological Life Support System]] for long-duration human occupied [[space flight]]s.<ref name="NASA">{{cite web |author1=Greg Schlick |author2=David L. Bubenheim |date=November 1993 |title=Quinoa: An Emerging "New" Crop with Potential for CELSS |url=https://ntrs.nasa.gov/archive/nasa/casi.ntrs.nasa.gov/19940015664_1994015664.pdf |work=NASA Technical Paper 3422 |publisher=NASA}}</ref>