Innovations In Forming Functional Food Properties Based On Quinoa Selected In Russia
Table 2:
| Compounds | Dried quinoa leaves | Black tea |
| Ruthin | 1.10 | 0.90 |
| Quercetin | 0.68 | – |
| Quercetin-3-0-glucoside | 0.71 | 0.52 |
| Quercetin-3-0-galactoside | 0.30 | 0.18 |
| Quercetin-3-0-rhamnoside | 0.51 | 0.30 |
| Dihydroquercetin | 0.25 | – |
| Amount of flavonoids | 3.55 | 1.90 |