Editing Quinoa (section)

=== 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>