Innovations In Forming Functional Food Properties Based On Quinoa Selected In Russia
Table 1:
| Content, % |
Budding |
Flowering |
Seed materation |
| Dry substances (DS) |
90.9±3.6 |
91.4±3.7 |
92.2±3.9 |
| Nitrogen |
3.28±0.10 |
3.19±0.12 |
2.12±0.07 |
| Protein |
22.20±0,7 |
21.10±0.7 |
11.20±0.4 |
| Fat |
1.5±0.05 |
0.8±0.05 |
1.4±0.03 |
| Saccharides |
1.4±0.05 |
1.6±0.08 |
2.4±0.09 |
| Ash |
18.8±0,7 |
20,7±0,8 |
20.7±1,2 |
| Potassium |
3.70±0.10 |
3.23±0.10 |
3.10±0.1 |
| Calcium |
4.20±0.15 |
3.05±0.16 |
5.42±0.3 |
| Phosphorus |
0.30±0.14 |
0.53±0.01 |
0.55±0.02 |
| Carotene, mg/kg |
75.0±3.3 |
49.0±2.0 |
38.1±1.4 |
| Vitamin C, mg/ % |
17.7±0.5 |
35.0±1.8 |
19.1±0.8 |
| Ruthin |
2.18±0.9 |
2.45±1.1 |
1.83±0.07 |
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